Yum Yai Recipe

Prepare greens and vegetables

Wash and thoroughly dry the mixed greens using a salad spinner or clean kitchen towels. Tear larger leaves into bite-sized pieces and place in a large serving bowl.

Trim and thinly slice the cucumber; halve the cherry tomatoes; thinly slice the red onion. Add cucumber, tomatoes, and red onion to the bowl with greens.

Add the cilantro, torn mint, and torn basil to the bowl and gently toss to combine.

Add protein (optional)

If using a protein (shrimp, chicken, tofu), slice or prepare it into bite-sized pieces and arrange on top of the salad or toss in gently. Make sure cooked proteins are at room temperature or slightly warm before tossing so they don’t wilt the greens.

In a small bowl or jar, combine the palm sugar and hot water; stir until dissolved.

Add the fresh lime juice, fish sauce (or tamari/soy), minced garlic, minced shallot, and finely chopped chili to the sugar solution. Whisk or shake until combined.

Taste and adjust: balance sweet, salty, and sour. Add more lime if too salty, more fish sauce if too bland, or more sugar if too tart. If you prefer a slightly richer dressing, whisk in the optional teaspoon of neutral oil.

Pour the dressing over the salad bowl. Start with about three-quarters of the dressing, toss gently but thoroughly to evenly coat the greens and herbs. Add remaining dressing if needed to taste.

Sprinkle the chopped toasted peanuts and fried shallots over the top. Garnish with extra lime wedges on the side.

Serve immediately so the greens stay crisp. If not serving right away, keep dressing separate and combine within 10–15 minutes of serving.