Simple Northern Thai-style Herb Salad
 
 
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Ingredients
  • 1½ tablespoons simple syrup
  • 1½ tablespoons lime juice
  • 1 tablespoon coconut milk
  • 2 Thai chiles, thinly sliced
  • 1 cup lightly packed julienned carrots, cut into 3-inch-long strips
  • ¼ cup lightly packed yellow onion, thinly sliced
  • ¾ cup lightly packed parsnip, julienned
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon lemongrass, tender parts only thinly sliced
  • 1 tablespoon unsalted cashews, roughly chopped
  • ½ teaspoon fresh Kaffir lime leaves, thinly sliced or lime zest
  • 1 teaspoon cilantro, thinly sliced
  • 2 teaspoons Thai basil, thinly sliced
  • 1 tablespoon shallots, thinly sliced
  • Thai purple sticky rice
  • Mung bean sprouts
Instructions
  1. For the dressing, mix the simple syrup, lime juice, coconut milk, and Thai chiles in a small bowl. Set aside.
  2. Julienne the carrots, parsnip, and ginger on a mandoline fitted with the julienne blade. Remove the julienne blade and shave the onion, lemngrass, and shallots.
  3. Fry the shallots by heating 2 cups of canola oil in a saucepan. Make sure to use a pan that is no more than half full when the oil is added. Heat the oil to 275 F and fry the shallots in the oil for 8 minutes, or until golden. Remove and set on a plate, and increase the heat of the oil to 375. Drop the shallots back into the oil for one second (no more!) and remove to a plate with paper towels. Be very careful as they will burn very quickly.
  4. Heat a large skillet over medium heat and add the dressing. Warm until it just begins to steam, then add the carrots, onion, parsnip, ginger, and lemongrass to the pan. Toss until the vegetables are coated and barely warm. Put the mixture on a serving platter and top with the lime, cilantro, Thai basil, cashews, and fried shallots. Serve immediately with rice and sproutes.
Recipe by The Taste Edit at https://thetasteedit.com/simple-northern-thai-style-herb-salad/