Raw Vegetable Yam

Name: Raw Vegetable Yam
Yield: Serves Four
Cuisine: Thailand
Ingredients: small bunch fresh mint, chopped; 2 tomatoes, seeded and finely diced; 1 red (bell) pepper, seeded and finely diced; 2 carrots, finely diced; 2 celery sticks, finely diced; ½ cucumber, finely diced; 50 g/2 oz watercress or baby spinach, chopped; 1 head pickled garlic, finely chopped, plus 15 ml/1 tbsp vinegar from the jar; 60 ml/4 tbsp water; 5 ml/1 tsp palm sugar or light muscovado (brown) sugar; 45 ml/3 tbsp lemon juice; 60 ml/4 tbsp light soy sauce; 2 small fresh red chillies, seeded and finely chopped; 90 g/3½ oz cellophane noodles; 90 g/3½ oz fried tofu, finely chopped; 15 ml/1 tbsp sesame seeds, toasted; 50 g/2 oz/scant ½ cup peanuts, roasted and chopped

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

In this context, the word “yam” does not refer to the starchy vegetable that resembles sweet potato, but rather to a unique style of Thai cooking. Yam dishes are salads made with raw or lightly cooked vegetables, dressed with a special spicy sauce.

Ingredients

50 g/2 oz watercress or baby spinach, chopped
½ cucumber, finely diced

Asia
Thailand
Side dish
Vegan
South East Asia

Method

Place the watercress or spinach, cucumber, celery, carrots, red pepper and tomatoes in a bowl. Add the chopped mint and toss together.
Soak the noodles in boiling water for 3 minutes, or according to the packet instructions, then drain well