Best 3 Yum Yai Salad Recipes

**Yum Yai Salad: The Ultimate Guide to a Flavorful Thai Dish**

Savor the vibrant flavors of Thailand with Yum Yai, a quintessential Thai salad that tantalizes the taste buds with its unique combination of textures and bold ingredients. This refreshing salad features a delightful medley of crispy rice noodles, juicy shrimp, succulent chicken, crunchy vegetables, and a tangy dressing that bursts with umami flavors. Embark on a culinary journey as we explore the authentic Yum Yai recipe, along with variations that cater to different dietary preferences and introduce exciting flavor combinations. Discover the secrets behind this beloved Thai dish and elevate your culinary skills with our comprehensive guide to Yum Yai salad.

**Recipe Variations:**

* **Classic Yum Yai:** Experience the traditional Yum Yai recipe with a harmonious blend of rice noodles, shrimp, chicken, vegetables, and a zesty dressing made with fish sauce, lime juice, and chili peppers.

* **Vegetarian Yum Yai:** Delight in a meatless version of Yum Yai that showcases the vibrant flavors of vegetables. Substitute tofu or tempeh for chicken and shrimp, and add a variety of colorful vegetables such as bell peppers, carrots, and snap peas.

* **Spicy Yum Yai:** Add an extra kick of heat to your Yum Yai with a spicy dressing. Increase the amount of chili peppers or add a dollop of Sriracha hot sauce to create a dish that ignites your palate.

* **Sweet and Sour Yum Yai:** Balance the tangy flavors of Yum Yai with a touch of sweetness. Add a drizzle of honey or agave syrup to the dressing, and incorporate sweet fruits like pineapple or mango into the salad for a delightful contrast.

With its versatility and customizable flavors, Yum Yai salad is a dish that caters to diverse tastes and preferences. Whether you prefer a classic, vegetarian, spicy, or sweet and sour rendition, this Thai salad is sure to become a favorite in your culinary repertoire.

Let's cook with our recipes!

CREAMY FRUIT MEDLEY

Creamy Fruit Medley image

Last but not least, Yvonne tosses together an effortless sweet treat to cap off the meal. "I received the recipe for Creamy Fruit Medley from a friend of my mother's years ago," she recalls. "I always have the ingredients on hand in case I need a quick dessert. "Any flavor of gelatin works well, and sometimes I spoon it into individual parfait glasses instead of serving it in one big bowl," Yvonne suggests. "Everyone enjoys it."

Provided by Taste of Home

Categories Desserts Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 carton (16 ounces) frozen whipped topping, thawed
1 package (3 ounces) orange gelatin
1 can (20 ounces) crushed pineapple, drained
1 can (11 ounces) mandarin oranges, drained
2 cups miniature marshmallows
1/2 cup chopped pecans, optional

Steps:

Set aside 1 cup whipped topping. Place the remaining topping in a large bowl; sprinkle with gelatin and stir until combined. Fold in the pineapple, oranges, marshmallows and pecans if desired. Garnish with reserved topping.

Nutrition Facts : Calories 403 calories, Fat 13g fat (13g saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 66g carbohydrate (50g sugars, Fiber 1g fiber), Protein 2g protein.

YUM YAI SALAD

Yum Yai Salad image

This recipe first came in The Times in a magazine article by Mark Bittman about the Silicon Valley executive-turned-restauranteur Pim Techamuanvivit and Kin Khao, her Thai home-cooking restaurant in San Francisco. This dish is an adaptation of one served there: a combo of raw, steamed and fried vegetables drizzled with a chile-jam dressing laced with fish sauce and lime.

Provided by Mark Bittman

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/4 cup Nam Prik Pao (chile jam; see recipe)
2 tablespoons lime juice
2 tablespoons fish sauce
2 teaspoons chopped palm sugar
A pinch of chopped bird's-eye chile (if you like it spicy)
1 medium English cucumber, peeled
1 large carrot, peeled
2 cups vegetable oil for frying
3/4 cup ice-cold water
3/4 cup all-purpose flour
1 egg yolk
1 1/2 loosely packed cups small whole green leaves, like baby kale, shiso leaves, pea shoots or arugula
3 radishes, very thinly sliced
6 ounces blanched green beans or wax beans
2 cups any mixed greens or torn lettuce leaves.

Steps:

Whisk together the Nam Prik Pao, lime juice, fish sauce, sugar and chopped chile if you're using it; set aside. Use a vegetable peeler to slice the cucumber and carrots into long ribbons; set them aside.
Put the vegetable oil in a skillet over medium-high heat. While it heats, lightly whisk together the ice water, flour and egg yolk in a medium bowl; the batter should be lumpy and quite thin. When the oil is ready for frying, start dipping the whole leaves (one at a time) into the batter to coat, and carefully add them to the oil, making sure not to crowd the pan; fingers or chopsticks are the best tools for the job. Fry the leaves in batches, turning once, until golden brown and crisp, just a few minutes. With a slotted spoon, transfer the leaves to paper towels to drain; repeat the process until you have fried all of the leaves.
To assemble the salad, start layering the ingredients in a large shallow bowl or onto a platter. The beans are best on the bottom because they're the heaviest, and the tempura leaves should go mostly on top so they remain crisp; otherwise, the order is up to you. Drizzle each layer with some of the dressing as you go; serve immediately.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 27 grams, Carbohydrate 28 grams, Fat 31 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 737 milligrams, Sugar 6 grams, TransFat 0 grams

THAI YUM SALAD

Thai Yum Salad image

Make and share this Thai Yum Salad recipe from Food.com.

Provided by Trevor Spink

Categories Thai

Time 50m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

20 fresh tiger shrimp
1/2 onion
1 tomatoes
1 cup cucumber
1 tablespoon ground roasted rice
1 tablespoon spring onion
4 small fresh thai chilies
1 stick fresh lemongrass
2 cloves fresh garlic
2 tablespoons fresh coriander roots
1 tablespoon fresh ginger
2 tablespoons lemon juice
1 tablespoon white vinegar
1 teaspoon salt
2 tablespoons fish sauce
1 teaspoon white sugar

Steps:

Peel and de-vein the prawns.
Slice the onion and tomato.
Dice the cucumber into small pieces and chop the spring onions.
Chop finely all the sauce ingredients together adding the lemon juice, vinegar, fish sauce and sugar, mix well and leave to one side to infuse for approx.
30 minutes.
Char-grill the Prawns or boil until the prawns turn pink, and then place into the salad bowl.
Mix the prawns, vegetables and roasted rice together and then add all the sauce in and mix well.
Serve with salad, garnish with coriander leaves.

Nutrition Facts : Calories 179.3, Fat 1.5, SaturatedFat 0.3, Cholesterol 91.2, Sodium 2654.3, Carbohydrate 26.8, Fiber 3.1, Sugar 11.6, Protein 16.8

Tips:

To make the Yum Yai salad dressing, you will need fish sauce, lime juice, chopped garlic, chopped chili peppers, and palm sugar or granulated sugar. Adjust the ingredients to your taste preferences.
For the salad itself, use young and tender green papaya. Peel and shred the papaya using a julienne peeler or a sharp knife.
Other vegetables that you can add to the salad include carrots, cucumbers, tomatoes, and green beans. Cut them into thin strips or slices.
For the protein, you can use grilled or roasted chicken, beef, or shrimp. You can also use tofu or tempeh for a vegetarian option.
To assemble the salad, toss the shredded papaya, vegetables, and protein in the dressing. Garnish with peanuts, roasted chili flakes, and fresh herbs like cilantro or mint.

Conclusion:

Yum Yai salad is a delicious and refreshing Thai dish that is perfect for a hot summer day. It is a good source of vitamins, minerals, and fiber. The combination of sweet, sour, salty, and spicy flavors is sure to please everyone. Whether you are looking for a light lunch or a flavorful side dish, Yum Yai salad is a great choice.