Entrée: Thailand – Salat Taengkwa Samunphrai Yen Kap Nam Salat Manao Palm Lae Khao Kua (Chilled Cucumber Herb Salad with Lime Palm Dressing)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 10 min

Total 30 min

Ingredients

2 tbsp (30 ml) jasmine rice, uncooked (for toasted rice powder)
2 medium English cucumbers, thinly sliced
1 small shallot or red onion, very thinly sliced
1 / 2 cup (15 g) fresh mint leaves, loosely packed
1 / 2 cup (15 g) fresh cilantro leaves and tender stems
1 / 3 cup (10 g) Thai basil leaves
1 / 3 cup (45 g) roasted unsalted peanuts, roughly chopped
1-2 Thai bird's eye chilies, thinly sliced (optional)
3 tbsp (45 ml) lime juice, freshly squeezed
2 tbsp (30 ml) fish sauce
1 1 / 2 tbsp (22 g) palm sugar or light brown sugar
1 tbsp (15 ml) rice vinegar
1 small garlic clove, finely grated
Pinch kosher salt, for sweating cucumbers

Instructions

Make toasted rice powder: In a dry skillet over medium heat, toast the uncooked jasmine rice, stirring often, until deep golden and nutty, 6-8 minutes. Cool completely, then grind to a coarse powder in a mortar and pestle or spice grinder.
Sweat the cucumbers: Toss the sliced cucumbers with a pinch of salt and set in a colander for 10 minutes to draw out excess water. Pat dry.
Whisk the dressing: In a small bowl, combine lime juice, fish sauce, palm sugar, rice vinegar, and grated garlic until the sugar dissolves.
Assemble the salad: In a large bowl, add cucumbers, sliced shallot, mint, cilantro, Thai basil, peanuts, and chili if using.
Dress and finish: Pour the dressing over the salad and toss gently to coat. Sprinkle 1-2 teaspoons of toasted rice powder over the top and toss again, reserving extra for serving.
Taste and adjust: Add more lime for brightness, fish sauce for saltiness, or sugar for balance as needed. Serve immediately, chilled or at room temperature, alongside the wings.