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Loading...A bright, fiery northern Thai salad that showcases mixed mushrooms tossed with fresh herbs, sharp lime, and the nutty crunch of toasted rice powder. The contrast of warm mushrooms against cool mint and cilantro makes every bite lively and deeply savory.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yield4 side servings
Nutrition Facts
Per serving (estimated)
- 165 kcalCalories
- 7 gFat
- 1 gSaturated Fat
- 22 gCarbs
- 4 gFiber
- 6 gSugar
- 7 gProtein
- 780 mgSodium
- 620 mgPotassium
- 45 mgCalcium
- 2 mgIron
- 14 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the mushrooms
- 12 oz oyster mushrooms, torn into bite-size pieces
- 6 oz fresh shiitake mushrooms, stems trimmed and quartered
- 4 oz straw mushrooms, halved lengthwise
- 2 tablespoons vegetable oil
- 1/4 teaspoon fine sea salt
For the dressing
- 3 tablespoons fresh lime juice
- 2 tablespoons Thai fish sauce
- 1 tablespoon palm sugar, finely grated
- 4 Thai red chilies, thinly sliced
- 2 garlic cloves, minced
- 2 tablespoons finely sliced lemongrass (tender inner part only)
- 3 tablespoons shallot, thinly sliced
For the herb toss and garnish
- 1/3 cup packed fresh mint leaves
- 1/3 cup packed cilantro leaves
- 2 tablespoons Thai basil leaves
- 2 spring onions, cut into 1-inch pieces
- 2 tablespoons toasted sticky rice powder (khao khua)
- 1 tablespoon coriander stems, finely chopped
- Lime wedges, for serving
Directions
- Prepare the toasted rice powder if needed: dry-toast 2 tablespoons raw sticky rice in a small skillet over medium heat, stirring constantly, until deep golden and nutty, about 4 minutes, then grind to a coarse powder in a mortar.
- Bring a pot of water to a gentle simmer, season with the salt, and blanch the oyster and straw mushrooms for 45 seconds; drain well and pat dry with a clean towel.
- Heat the vegetable oil in a wok or large skillet over medium-high heat, add the shiitake mushrooms and stir-fry until lightly caramelized, about 3 minutes, then add the blanched mushrooms and cook 2 minutes more to drive off excess moisture; transfer to a mixing bowl and let cool 2 minutes.
- Whisk the lime juice, fish sauce, palm sugar, chilies, garlic, lemongrass, and shallot in a small bowl until the sugar fully dissolves.
- Pour the dressing over the warm mushrooms and toss gently, then add the mint, cilantro, Thai basil, spring onions, and coriander stems; toss just until the herbs are evenly coated and slightly wilted.
- Sprinkle the toasted rice powder over the salad and give it one final toss to distribute the nutty coating.
- Pile the salad on a platter and serve immediately with lime wedges, while the mushrooms are still warm and the herbs aromatic.
- Pair with jasmine rice or grilled meats, or enjoy on its own as a light starter with sticky rice.
Cook’s Notes
- For the deepest flavor, choose at least three different mushroom varieties; oyster mushrooms add silkiness while shiitake contributes earthy umami.
- Toast the sticky rice powder just before assembling so its nutty aroma stays pronounced.
- Adjust the chili level by leaving seeds in for serious heat or removing them for a milder salad.
- For a vegan version, swap the fish sauce for light soy sauce or a vegan fish sauce alternative.
- The salad is best eaten within 20 minutes of tossing, as the herbs wilt and the rice powder loses its crunch over time.
