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Salat Kaek (Thai Indian Salad)
A Southern Thai salad with Indian influences made with romaine lettuce, boiled egg, cucumber, tomatoes, red onion, and crisp potato sticks served with a peanut dressing.
Recipe Keywords:
salatkaekthaiindianasiansaladdairyfreeglutenfreespicyvegetariansalads
servings: 4
total time: 1 hour 40 minutes
recipe by: Frankie
Ingredients
- THE PEANUT DRESSING:
- 6 ounces unsweetened coconut milk
- 1 small shallot, minced
- 1 medium garlic clove, minced
- 1 tsp freshly minced ginger
- 2 TBSP natural peanut butter
- 4 tsp soy sauce
- 1/4 tsp cumin
- 1/8 tsp ground black pepper
- 1/8 tsp ground coriander
- 1/8 tsp cayenne pepper
- 1 TBSP fresh lime juice
- THE SALAD:
- 6 ounce russet potato
- 3 large eggs
- 3 TBSP olive oil
- salt
- 8 ounces romaine lettuce, cut into bite-size pieces
- 1/2 small red onion, sliced into thin rings
- 5 ounces grape tomatoes, halved
- 1/2 cucumber, peeled and sliced into thick rounds
Directions
- THE PEANUT DRESSING:
- Add the coconut milk to a small saucepan over medium heat and bring to a gentle boil.
- Reduce the heat to medium-low and stir in the shallot, garlic, and ginger. Simmer over medium-low heat, stirring occasionally, about 2 minutes.
- Stir in the peanut butter, soy sauce, cumin, black pepper, coriander, and cayenne. Cook, stirring often, until it begins to thicken, about 2 more minutes.
- Take off the heat and stir in the lime juice then set aside to cool.
- THE SALAD:
- Peel the potato and cut sticks roughly 1/8-inch thick. Place the potato sticks in a bowl and cover with cold water. Cover the bowl and refrigerate for at least 1 hour.
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. When water starts boiling place a lid on the pan and turn off the heat. Let the eggs sit in the covered pan for 10 minutes. Rinse the eggs under cold water. Peel the shells off the eggs then slice the eggs in quarters and set aside.
- Take the potato sticks out of the refrigerator and rinse well. Pat the potato sticks with a paper towel until dry.
- Heat the olive oil in a large skillet over medium-high heat. When the oil is hot add the potato sticks to the pan in a single layer and lightly season with salt. Cook until lightly browned and crisp, about 5 minutes total. Transfer the potato sticks to a paper towel lined plate and set aside.
- Spread the lettuce out on a large plate and spread the onion rings on top of the lettuce. Arrange the eggs, potatoes, tomatoes, and cucumbers in separate piles around the edge of the plate.
- Serve the salad with the peanut dressing on the side for dipping.
