Ruam Mit - Thai Mixed Vegetable Salad

Ingredients

• 2 cups (300g) cucumber, thinly sliced 2 cups (300g) cucumber, thinly sliced
• 2 cups (300g) carrot, julienned 2 cups (300g) carrot, julienned
• 2 cups (300g) bell pepper, thinly sliced 2 cups (300g) bell pepper, thinly sliced
• 2 cups (300g) cabbage, shredded 2 cups (300g) cabbage, shredded
• 1 cup (150g) red onion, thinly sliced 1 cup (150g) red onion, thinly sliced
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
• 1 cup (150g) fresh herbs (such as cilantro, mint, and Thai basil), chopped 1 cup (150g) fresh herbs (such as cilantro, mint, and Thai basil), chopped
• 1/2 cup (75g) roasted peanuts, crushed 1/2 cup (75g) roasted peanuts, crushed
• For the dressing: For the dressing:
• 3 tablespoons lime juice 3 tablespoons lime juice
• 2 tablespoons fish sauce (or soy sauce for a vegetarian option) 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
• 1 tablespoon honey (or agave syrup for a vegan option) 1 tablespoon honey (or agave syrup for a vegan option)
• 1 tablespoon chili garlic sauce 1 tablespoon chili garlic sauce
• 1 garlic clove, minced 1 garlic clove, minced

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 10g (1.5g saturated)
• Carbohydrates: 20g (10g sugars)
• Protein: 6g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the cucumber, carrot, bell pepper, cabbage, red onion, cherry tomatoes, bean sprouts, and fresh herbs.
2. 2.
   In a separate small bowl, whisk together the lime juice, fish sauce (or soy sauce), honey (or agave syrup), chili garlic sauce, and minced garlic to make the dressing.
3. 3.
   Pour the dressing over the vegetables and toss gently to coat.
4. 4.
   Sprinkle the crushed peanuts over the salad just before serving.
5. 5.
   Serve the Ruam Mit salad chilled and enjoy!

Treat your ingredients with care...

• Cucumber — Choose firm and crisp cucumbers. If using regular cucumbers, remove the seeds before slicing.
• Carrot — Use fresh and firm carrots. Peel and julienne them for a delicate texture.
• Bell pepper — Select brightly colored bell peppers for a vibrant salad. Remove the seeds and slice them thinly.
• Cabbage — Opt for fresh and crunchy cabbage. Shred it finely for a pleasant mouthfeel.
• Red onion — Slice the red onion thinly for a mild onion flavor that doesn't overpower the salad.
• Cherry tomatoes — Choose ripe and juicy cherry tomatoes. Halve them to release their flavors.
• Bean sprouts — Look for fresh and crisp bean sprouts. Trim the ends before using.
• Fresh herbs — Use a combination of cilantro, mint, and Thai basil for an authentic Thai flavor. Chop them finely for easy mixing.
• Roasted peanuts — Crush the peanuts just before serving to maintain their crunchiness.

Tips & Tricks

• For added protein, you can include grilled chicken, shrimp, or tofu in the salad.
• Adjust the spiciness of the dressing by adding more or less chili garlic sauce.
• To make the salad more filling, serve it with steamed jasmine rice or rice noodles.
• Experiment with different vegetables based on seasonal availability.
• For a refreshing twist, add a squeeze of fresh lime juice over the salad just before serving.

Serving advice

Serve the Ruam Mit salad as a light lunch or dinner. It can also be served as a side dish alongside grilled meats or seafood. Garnish with additional fresh herbs and crushed peanuts for an extra burst of flavor.

Presentation advice

Arrange the colorful vegetables in a large serving bowl, creating an appealing visual display. Sprinkle the crushed peanuts on top for added texture. Serve the dressing on the side or drizzle it over the salad just before serving.