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Thai Mushroom Salad | Yum Hed | ยำเห็ด

Thai Mushroom Salad | Yum Hed | ยำเห็ด

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.

Thai Mushroom Salad | Yum Hed | ยำเห็ดIt’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


Thai Mushroom Salad | Yum Hed | ยำเห็ด

Makes 2 servings

Thai Mushroom Salad | Yum Hed | ยำเห็ด


  • 1 cup mild-flavored mushrooms (straw, enoki, and beech are featured above)
  • 1/4 cup lemongrass, finely sliced
  • 1/4 cup mint leaves
  • 2 Tablespoons shallots, finely sliced
  • 2 Tablespoons lime juice
  • 1 Tablespoon fish sauce
  • 1 teaspoon palm sugar
  • 1 red Thai chili


  1. 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.
  2. 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.
  3. 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.
  4. 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!


6 comments… add one
  • jacky felder November 15, 2018, 11:32 pm

    do you have a recipe for an Asian sweet chili fungus (mushrooms) salad. It looks like there is Asian radish, an unusual looking mushroom and other vegetables. the one at the Asian supermarket is way too hot (spicey). they marinate it in spicy sweet chili sauce. I’m trying to get them to same me some salad without the sauce and I will add my sweet chili sauce which isn’t hot.

  • Diana March 14, 2017, 1:32 pm

    This was fantastic! I’m half Thai, and with all Thai dishes, you adjust flavors for spicy, sour, sweet and salty on your own, and this was such a great base recipe! Thank you!

    • Rachel March 15, 2017, 2:11 am

      Wonderful, Diana, so glad to hear it!

  • Walter August 4, 2015, 12:52 pm

    I am heading to Cha Am, Petchaburi next week and your recipes are giving me ideas and making me anxious. Your dishes look great. I will be moving to Thailand next year and your recipes will be very helpful for shopping, cooking, and ordering


  • Padaek June 23, 2014, 4:59 pm

    This looks lovely Rachel! I love mushrooms and this slightly spicy and punchy fungi salad looks delicious and moreish. Aroy!

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