Who’s ready for another bright and fresh Thai salad? I feel like it’s been too long since I’ve posted one…
This recipe for Thai mushroom salad comes to you by way of the boyfriend’s dad, who will every so often text me step-by-step pictorial instructions of how to make various Thai dishes. I’m lucky, I know! I can always count on his recipes to be 1) delicious, 2) easy to make, and 3) healthy. And this mushroom salad is no exception.
It’s made by combining your favorite mild-flavored mushrooms with finely sliced lemongrass, shallots, and mint leaves. A simple dressing of fish sauce, lime juice, a little palm sugar, and Thai chilis is then tossed on top, and it’s ready to eat.
Although this salad is vegetable based, the mushrooms provide a nice meaty flavor while the spicy and sour dressing and fresh herbs give it that kick of brightness that’s characteristic of Thai salads. It’s a delicious dish, but also something that you can feel good about eating.
Thai Mushroom Salad | Yum Hed | ยำเห็ด
Makes 2 servings
1 cup mild-flavored mushrooms (straw, enoki, and beech are featured above)
Cut your mushrooms into bite-sized pieces and place them into a pot of boiling water. Allow them to cook through, approximately 5 minutes. Remove them from the water and let cool to room temperature while preparing the rest of the salad.
Slice the shallots and the bottom tender part of the lemongrass very finely. Remove the mint leaves from their stems. Slice the Thai chili into small pieces.
Make the dressing by mixing the lime juice, fish sauce, and palm sugar. Taste and adjust as necessary, depending on the sourness of your limes.
Combine the sliced herbs and dressing with the mushrooms. Mix everything together and do one more taste test, again adjusting according to your personal preferences. Enjoy immediately!