Thai Lemongrass Salad Recipe

I absolutely love this Thai Lemongrass Salad recipe because it strikes the perfect balance between refreshing and flavorful, thanks to the aromatic blend of fresh herbs and the zingy dressing. Plus, the combination of textures—from the crunchy peanuts to the soft jasmine rice—makes every bite an adventure in my mouth!

My Thai Lemongrass Salad is a favorite of mine and full of vibrant flavors. In it, I combine thinly sliced lemongrass with the crunch of roasted peanuts and the captivating fragrance of mint, cilantro, and Thai basil.

Not only is this salad nutritious, but its tantalizing combinations of texture and flavor also make it a showstopper at any meal. The zing of lime juice and the subtle sweetness of palm sugar round out the flavors beautifully.

Ingredients

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Ingredient Quantities

• 2 stalks of lemongrass, thinly sliced
• 1 cup cooked jasmine rice, cooled
• 1/2 cup grated coconut, toasted
• 1/4 cup roasted peanuts, chopped
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon palm sugar, grated
• 2 shallots, thinly sliced
• 1/3 cup fresh mint leaves
• 1/3 cup fresh cilantro leaves
• 1/3 cup fresh Thai basil leaves
• 1-2 Thai chilies, thinly sliced
• 1 clove garlic, minced
• 1/2 cucumber, thinly sliced
• 2 tablespoons fried shallots

Instructions

1. Begin with the dressing: In a bowl, mix together fish sauce, lime juice, palm sugar, and minced garlic. Stir it all up until it’s, you know, mixed up. You want the sugar to dissolve completely. And then, you’re done with the dressing!

2. In a big mixin’ bowl, throw in the lemongrass and shallots, sliced nice and thin.

3. In the bowl with the lemongrass mixture, combine the ingredients with the cooked, cooled jasmine rice.

4. Mix in the following:
– Grated toasted coconut
– Chopped roasted peanuts
– Thinly sliced Thai chilies

5. Carefully mix in the sliced cucumber, guaranteeing even distribution of components.

6. Toss in the fresh mint, cilantro, and Thai basil leaves into the bowl.

7. Accord the finished dressing over the components of the salad.

8. Use a big spoon to mix everything together until the dressing completely coats all the parts and pieces.

9. Put the mixed salad into a serving dish.

10. Fried shallots can be added right before serving for an extra layer of crunch and flavor. They can also be omitted if you’re trying to keep the dish less oily (the amount in this recipe is already modest). Either way, it’s time to enjoy your Thai Lemongrass Salad!

Equipment Needed

1. Mixing bowls (at least two)
2. Measuring cups and spoons
3. Knife
4. Cutting board
5. Grater (for palm sugar)
6. Spoon (large, for mixing)
7. Serving dish

FAQ

• What is the best way to prepare lemongrass for the salad?After removing the hardy exterior, you’ll find a soft, sensitive meat ripe for flavor. Acquaint yourself with the interior before venturing forth into the slicing department, where you’ll cut and portion to just past the edge of tenderness. In this case, past the edge lets you stay on the right side of tender.
• Can I substitute the fish sauce for a vegetarian version?– Certainly, soy sauce works well, but a mix of soy sauce and lime juice also delivers a close approximation to the salty and tangy goodness you want.
• Is there an alternative to palm sugar?Brown sugar or coconut sugar can be used as substitutes, and both will yield similar levels of sweetness.
• How can I make the salad spicier?Boost the heat level by upping the number of Thai chilies or using their seeds.
• Can this salad be made ahead of time?Yes, but the fresh herbs and fried shallots should be added just before serving to retain their flavor and texture.
• What can I serve alongside this salad?– It shapes nicely with barbecued chicken, fish, or tofu for a well-rounded meal.

Substitutions and Variations

You can substitute 1 tablespoon of lemon zest, if needed, for lemongrass.
In the absence of jasmine rice, a good substitute is basmati rice.
You can use brown sugar instead of palm sugar.
In the absence of Thai chilies, use 1/2 a serrano pepper, thinly sliced.
Crispy fried onions can be used instead of fried shallots.

Pro Tips

1. Chill the Salad Before Serving Once mixed, let the salad sit in the fridge for about 15-20 minutes. This allows the flavors to meld together and enhances the overall taste.

2. Balance the Dressing Taste the dressing before mixing it with the salad ingredients. Adjust the lime juice, fish sauce, or palm sugar according to your preference for a perfect balance of sweet, salty, and tangy flavors.

3. Use Fresh Herbs Generously Make sure the mint, cilantro, and Thai basil are fresh and vibrant. These herbs provide bright, aromatic notes that are essential to the dish’s flavor profile.

4. Lemongrass Preparation When slicing lemongrass, use only the tender white part, which is more flavorful and easier to eat. Bruise the slices slightly with the back of your knife to release more aroma and flavor.

5. Customize Your Heat Level Adjust the amount of Thai chilies depending on your heat tolerance. Removing the seeds will also reduce the spiciness if you prefer a milder salad.