Preparation

Step 1: Preparing the Herbs

Start by finely slicing the lemongrass, kaffir lime leaves, and galangal. These aromatic herbs form the foundation of the salad’s flavor profile. Thinly slice the shallots and garlic as well. Rinse and pluck the leaves of coriander, mint, and sawtooth coriander. This combination of herbs is key to the freshness of the dish.

Step 2: Spicing It Up

Using a mortar and pestle, pound the bird's eye chilies with a pinch of salt to release their aromatic oils. Be cautious of the heat level, and adjust according to preference. The chilies add a spicy kick that balances with the other flavors.

Setting a Timer

Allow your spices and aromatics to rest for 10 minutes with a timer set to let the flavors meld before tossing with the other ingredients.

Step 3: Assembling the Salad

In a large bowl, combine the prepared herbs, the spicy chili paste, and the sliced vegetables including cucumber and cherry tomatoes. Next, add a handful of mixed greens to provide bulk and texture. Before mixing, introduce the key flavorings.

Step 4: Dressing the Salad

Craft a dressing using fish sauce, fresh lime juice, and palm sugar. The fish sauce offers a salty umami taste, lime juice brings acidity and brightness, and the palm sugar balances with its sweet depth. Adjust each component to taste for your preferred sweet-salty balance.

Step 5: Finishing Touches

Just before serving, toss the salad with toasted rice. This will add a lovely crunch and a hint of nutty flavor, rounding off the dish. Ensure the salad is thoroughly mixed so every bite is filled with the harmonious blend of herbs, spices, and vegetables.

Enjoying Chiang Mai Herbal Salad

This salad is best enjoyed fresh, served as a standalone meal or as an accompaniment. Its array of text