Recipe: Thai-Style Seven Flavor Salad

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After nearly two weeks of juicing fruits and vegetables for breakfast and lunch and eating vegetarian meals for dinner, Rem and I went our for Thai food on Friday evening and ate a yummy appetizer that inspired this dish. At Thai Smile in San Rafael, the dish is called MIANG KHAM (Spinach Wraps).

Instead of a bowl or plate of salad this is assembled in small lettuce leaves and eaten out of the hand like a mini lettuce taco. Each person assembles a wrap with the seven different ingredients, plus the chutney to pull it all together. It is very flavorful.

I used lettuce leaves instead of spinach and cooked shrimp meat instead of dried shrimp. Peanuts were replaced with almonds, but only because I didn’t want to buy a large bag of peanuts.  Either would be great. It was a refreshing supper on a hot summer evening.

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I also cheated by using chutney for the sauce, but it was fairly similar to the sweet, gingery sauce we enjoyed the other night.

I’m going to offer suggested amounts for two servings, but to be completely honest, I didn’t measure as I was making this. So feel free to ad-lib and adjust as you see fit.

Thai-Style Seven Flavor Salad

2 baby gem lettuce, leaves pulled apart and washed and dried on paper towel or in lettuce spinner

1/3 lb. cooked shrimp meat

about 1 cup dried shredded coconut, toasted in a dry pan until a bit brown, watching carefully so it doesn’t burn ( I got plain, unsweetened shredded, dried coconut at Trader Joe’s)

1/2 cup roasted, salted peanuts or almonds (I used rosemary and salt Marcona almonds – yum!)

1/2 lime with peel, thinly sliced, each slice cut into about 6 small squares

1 inch piece of fresh ginger, peeled and cut into very small dice

2 inch piece of green onion, finely sliced or chopped

1/2 jalapeno chili cut into very thin slices, than cut those in half or quarters

1/2 to 3/4 cup of chutney

Arrange all ingredients in small bowls or in piles on a platter.  Each person assembles their own individual wraps.

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The coconut and almonds or peanuts are crunchy, the chili, onion and ginger add their own zing and the lime is bright and tart. The dried shrimp we had in the restaurant was kind of chewy and salty.  But for our summer dinner (with half an avocado on the side), the cool, sweet shrimp were delicious.

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In my #30DayJournal project today, the prompts asked about how I bring creativity into my life, and experimenting with recipes is one of the ways I do that.

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Thank you for stopping by (sorry for the early draft that went out by mistake to my subscribers).

4 Comments

Filed under Cooking

4 responses to “Recipe: Thai-Style Seven Flavor Salad

  1. Love lettuce wraps… but, Thai food has a flavor that I just don’t like…wonder what???

  2. Pingback: Day 28: 30 Day Journal | dianne faw

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