Yam Naem Sot with Spicy Lime Dressing

Ingredients

• 200g (7 oz) firm tofu, diced 200g (7 oz) firm tofu, diced
• 1 cup cherry tomatoes, halved 1 cup cherry tomatoes, halved
• 1 cup cucumber, thinly sliced 1 cup cucumber, thinly sliced
• 1/2 red onion, thinly sliced 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro leaves 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves 1/4 cup fresh mint leaves
• 1/4 cup roasted peanuts, crushed 1/4 cup roasted peanuts, crushed
• 2 red chili peppers, thinly sliced 2 red chili peppers, thinly sliced
• 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 palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 1 garlic clove, minced 1 garlic clove, minced
• 1 teaspoon chili flakes 1 teaspoon chili flakes

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, whisk together lime juice, fish sauce (or soy sauce), palm sugar (or brown sugar), minced garlic, and chili flakes to make the dressing. Set aside.
2. 2.
   In a large mixing bowl, combine diced tofu, cherry tomatoes, cucumber, red onion, cilantro leaves, mint leaves, crushed peanuts, and sliced chili peppers.
3. 3.
   Pour the dressing over the salad and toss gently to coat all the ingredients.
4. 4.
   Allow the salad to marinate for at least 15 minutes to let the flavors meld together.
5. 5.
   Serve the Yam Naem Sot chilled and garnish with additional fresh herbs and crushed peanuts, if desired.

Treat your ingredients with care...

• Tofu — Press the tofu before dicing to remove excess moisture and improve its texture in the salad.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar for a similar taste.

Tips & Tricks

• For an extra kick of heat, add more chili flakes or include some sliced bird's eye chili peppers.
• Adjust the amount of lime juice and fish sauce (or soy sauce) in the dressing according to your personal taste preferences.
• To make the salad more substantial, you can add cooked shrimp or grilled chicken as additional protein options.

Serving advice

Serve the Yam Naem Sot as a refreshing appetizer or as a side dish alongside your favorite Thai main course. It pairs well with steamed jasmine rice or sticky rice.

Presentation advice

Arrange the salad on a platter or individual plates, garnishing with extra fresh herbs and crushed peanuts for an appealing visual presentation. The vibrant colors of the vegetables and herbs will make the dish visually enticing.