Best 11 Yam Salad Recipes

GREEN MANGO AND PAPAYA SALAD IN CLASSIC THAI DRESSING (YAM MAMUANG)

Steps:

• In a large bowl, combine green mango, papaya, string beans and lemon juice. Set aside for 5 minutes. In a wok or frying pan, heat oil, add garlic and fry until golden. Add onions and fry until clear. Remove with a slotted spoon and set aside on absorbent kitchen paper.
• To the mango mixture add fish sauce, sugar, dried shrimp, chili, cilantro and dried chili flakes, if desired. Toss gently and chill.
• Serve on a bed of 2 Bibb lettuce leaves, with garnishes of tomato halves, peanuts, fried onion and garlic

ROASTED YAM AND KALE SALAD

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Toss the yams with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.
• Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.
• Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
• Once all the ingredients have cooled, combine the yams, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.

YAM NUEA - THAI BEEF SALAD

Steps:

• Prepare grill (or preheat broiler).
• Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces.
• Rub both sides of each piece with black pepper, pressing it into meat.
• Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare.
• (Alternatively, broil beef on oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7 minutes on each side for medium-rare.) Transfer beef to a cutting board and cool 30 minutes (I actually prefer it warm).
• If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing.
• But beef across grain into very thin slices.
• In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined will (sugar should be dissolved if using).
• Add beef, shallots, scallions, coriander, and mint and toss will.
• Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.
• Arrange cucumber around edge of a platter and mound beef salad in center.
• Garnish beef with coriander sprig and serve with rice.

YAM AND RUSSET POTATO SALAD WITH GREENS AND BACON

Steps:

• Whisk first 4 ingredients in small bowl to blend. Gradually whisk in olive oil. Season dressing with salt and pepper.
• Steam russets until tender, about 8 minutes. Transfer to large bowl; toss with 1 tablespoon dressing. Steam yams until tender, about 7 minutes. Transfer to medium bowl; toss with 1 tablespoon dressing.
• Fry bacon in large skillet until crisp. Transfer to paper towels. Drain. Crumble bacon. Add yams, bacon and mustard greens to russets. Toss salad with enough dressing to coat. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

THAI CATFISH SALAD (YAM PLA DOOK FOO)

Steps:

• Steam catfish till done and let cool.
• Remove flesh and crumble into small bite-sized pieces and spread.
• (If thick,then inside will not be crispy) Heat oil at medium heat and deep fry the catfish crumbs.
• Fry until golden brown, remove and drain oil from crumbs using kitchen towel.
• In a mixing bowl, mix sugar, fish sauce and birdeye chili.
• Add mangoes, shallot, groundnut and mix well.
• Serve on lettuce and garnish with coriander.

TASTE OF THAI BEEF SALAD - YAM NUEA

Steps:

• Grill or broil flank steak.
• Slice into thin bite size pieces.
• Chill.
• Combine lime juice, fish sauce, minced red chili peppers, and garlic in a large bowl and mix well.
• Add red onion, cucumber, cilantro, scallions and chilled steak.
• Toss together well and serve over torn lettuce.

THAI TOFU SALAD (YAM TAOHU)

Steps:

• For the dressing:.
• Stir together the liquids with the sugar. Lightly crush & add the chilis & shallots to the liquid. Will taste hugely overwhelming - no worries. It is balanced by the tofu.
• For the salad:.
• Heat the oil over a medium-high flame in a large skillet. Author suggests cast iron - I use French stainless. Dry the tofu. Brown the tofu in the skillet - about 5 minutes a side. Flip and brown on the other side. Remove to drain on paper towels. Season with salt and pepper.
• Slice the tofu (when cool enough to handle) thinly, about 1/8" or so.
• Toss the tofu and all remaining ingredients with the dressing. Alternatively drizzle with dressing or serve the dressing on the side in little bowls to dip a bite at a time (my fav).
• Garnish with cilantro and serve.

YAM PINEAPPLE SALAD

Steps:

• Preheat oven to 400, wrap potaotes in foil, bake 40-60 min., unwrap, when cool, cut into 3/4" chucks, check often as salad is best when potatoes are not cooked till soft.
• In a large bowl mix remaining ingredients (except cashews), gently stir in potatoes, chill covered about 1 hour.
• Fold in cashews and sprinkle with chives -- enjoy!

RAW YAM SALAD

Steps:

• Mix yam, cranberries, and pecans together in a large bowl.
• Combine grapeseed oil, vinegar, lemon juice, lavender, fennel, and black pepper in a jar with a lid. Cover and shake until blended. Pour dressing over yam mixture and toss to coat. Chill in refrigerator at least 30 minutes.

THAI BEEF SALAD (YAM NEUA)

Steps:

• Prepare Cucumbers Heat vinegar, lime juice, sugar, salt and water to dissolve. Remove from heat and add cucumber and carrot. Refrigerate until ready to use. Make Table Sauce Combine all ingredients in a bowl. Stir and taste after 10 mins to adjust flavors, adding more of each ingredient as desired. Grill Steak Rub steak with oil and liberally sprinkle with salt & pepper. Direct grill over high heat to sear, about 3 mins, turn and grill another 2 mins. Meat should be rare. Remove from grill, tent with foil and let rest while assembling remaining ingredients, about 20 mins. Arrange Accompaniments Toss all ingredients except tomatoes in a large bow and spread over serving platter. To finish Bring stock, lime juice, fish sauce and sugar to a boil in a large stock pot. Remove heat. Add shallots. Slice steak into thin strips at a 45 degree angle across grain. Add any accumulated juices to stock pot. Using tongs, quickly dunk the meat, in batches, into the stock and then add to the platter. Strain cucumbers and carrots and arrange on platter. Dot with tomatoes. Drizzle remaining stock liquid over platter. Sprinkle over peanuts, sesame oil if using and lime leaf shreds. Serve passing Lime wedges and Table Sauce to spike up the flavors.

ROASTED YAM & KALE SALAD RECIPE - (4/5)

Steps:

• Preheat oven to 400°F. Toss yams with 2 tablespoons olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet. Bake in preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator. Once all the ingredients have cooled, combine the yams, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and stir gently.