Thai•healthy
Thai Lemongrass Salad (Yum Takrai)
Healthy Thai lemongrass salad that’s light, gluten-free, and ready in under 30 minutes. Perfect for hot summer days!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb pork (thin slices, tenderloin or shoulder)
- 4 tbsp fresh lime juice (divided)
- 2 tbsp water
- 1 tbsp white sugar
- 2 tbsp fish sauce
- 2 tbsp lemongrass (finely chopped)
- 3 kaffir lime leaves (thin strips)
- 3 chilies (finely chopped, adjust to taste)
- 1/3 cup cilantro (chopped)
- 1/3 cup mint (chopped)
- 1/3 cup green onions (chopped)
Instructions
- 1
Combine sliced pork with 2 tablespoons of lime juice in a mixing bowl. Set aside.
- 2
Bring water to a boil in a medium pot. Add the sliced pork and simmer until fully cooked. Transfer back to the mixing bowl.
- 3
Add the remaining lime juice, sugar, and fish sauce to the bowl. Toss well until the pork is coated.
- 4
Add chopped lemongrass, kaffir lime leaves, chilies, coriander, mint, and green onions. Gently toss everything together. Serve right away. Enjoy!