Khao Yam (Southern Thai Rice Salad)

🛒 Ingredients

• Cooked Jasmine Rice 150 g · 195 kcal
• Lemongrass (finely sliced) 15 g · 15 kcal
• Kaffir Lime Leaves (shredded) 7 g · 3 kcal
• Mint Leaves 5 g · 2 kcal
• Coriander Leaves 5 g · 1 kcal
• Long Beans (thinly sliced) 15 g · 8 kcal
• Bean Sprouts 10 g · 4 kcal
• Shredded Cabbage 20 g · 5 kcal
• Grated Carrot 15 g · 6 kcal
• Cucumber (diced) 15 g · 2 kcal
• Red Onion (finely sliced) 15 g · 6 kcal
• Pomelo Segments (peeled) 30 g · 12 kcal
• Toasted Coconut Flakes 5 g · 35 kcal
• Roasted Peanuts (crushed) 10 g · 56 kcal
• Dried Shrimp (toasted & pounded) 5 g · 13 kcal
• Fresh Red Chilies (sliced) 2 g · 1 kcal
• Fermented Fish Sauce (Budu) 20 g · 16 kcal
• Lime Juice 10 g · 3 kcal
• Palm Sugar 10 g · 38 kcal

👨‍🍳 Instructions

1. Prepare the Budu dressing: In a small saucepan, combine fermented fish sauce (Budu), palm sugar, lime juice, water, finely sliced lemongrass, kaffir lime leaves, and red onion. Bring to a simmer over medium heat until the sugar dissolves and the sauce slightly thickens, then set aside to cool.
2. In a large mixing bowl, combine the cooked jasmine rice with all the finely prepared fresh herbs and vegetables: mint leaves, coriander leaves, long beans, bean sprouts, shredded cabbage, grated carrot, diced cucumber, and sliced fresh red chilies.
3. Add the pomelo segments, toasted coconut flakes, roasted crushed peanuts, and toasted pounded dried shrimp to the rice and vegetable mixture. Gently toss everything together.
4. Serve the Khao Yam by arranging a portion of the colorful rice salad on a plate and generously drizzling with the cooled Budu dressing. Enjoy immediately.