Thai Lemongrass Salad Recipe (Yum Takrai)
Healthy Thai lemongrass salad that’s light, gluten-free, and ready in under 30 minutes. Perfect for hot summer days!
Equipment
- Cutting board and sharp knife
- Mixing bowl and spoon
- Medium pot
Ingredients
- 1 lb pork, thin slices, tenderloin or shoulder
- 4 tbsp fresh lime juice, divided
- 2 tbsp water
- 1 tbsp white sugar
- 2 tbsp fish sauce
- 2 tbsp lemongrass, finely chopped
- 3 kaffir lime leaves, thin strips
- 3 chilies, finely chopped, adjust to taste
- 1/3 cup cilantro, chopped
- 1/3 cup mint, chopped
- 1/3 cup green onions, chopped
Instructions
- Combine sliced pork with 2 tablespoons of lime juice in a mixing bowl. Set aside.
- Bring water to a boil in a medium pot. Add the sliced pork and simmer until fully cooked. Transfer back to the mixing bowl.
- Add the remaining lime juice, sugar, and fish sauce to the bowl. Toss well until the pork is coated.
- Add chopped lemongrass, kaffir lime leaves, chilies, coriander, mint, and green onions. Gently toss everything together. Serve right away. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 670kcal | Carbohydrates: 17g | Protein: 41g | Fat: 49g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 163mg | Sodium: 1574mg | Potassium: 1062mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1335IU | Vitamin C: 105mg | Calcium: 85mg | Iron: 4mg
