Thai Mushroom Salad Recipe (Laab Hed)
This Thai Mushroom Salad Recipe (Laab Hed) is quick, healthy, and tossed with a bold chili lime dressing. Perfect for warm days and easy dinners.
Equipment
- cutting board and knife
- Medium pot or saucepan
- Fine mesh strainer
- Mixing bowl
Ingredients
- 2 1/2 cups enoki mushrooms
- 1/2 cup ground pork
- 3 Thai shallots, sliced thinly
- 1 tbsp toasted rice powder
- 1 tsp red pepper flakes, to taste
- 1/2 lime
- 1 tsp white sugar
- 1 1/2 tbsp fish sauce
- 8 leaves culantro, chopped
- 1/4 cup coriander, chopped
- 1/4 cup mint
Instructions
- Prepare the mushrooms: Cut off the roots of the enoki mushrooms and rinse under cold running water. Boil them for 1–2 minutes until just tender, then drain in a sieve.
- Cook the pork: In a pan or wok, cook the ground pork until fully done. Transfer to the same sieve to let it drain.
- Mix the salad: In a large mixing bowl, add the cooked pork, mushrooms, fish sauce, sugar, toasted rice powder, chili flakes, shallots, herbs, and fresh lime juice.
- Toss and serve: Gently mix until everything is well combined. Serve immediately while fresh.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 295kcal | Carbohydrates: 29g | Protein: 17g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 43mg | Sodium: 1124mg | Potassium: 1067mg | Fiber: 11g | Sugar: 6g | Vitamin A: 551IU | Vitamin C: 12mg | Calcium: 122mg | Iron: 5mg
