Thai-Style Cold Salad
ID: 6d3299fd...
This fish sauce-free Thai-style cold salad cleverly uses yuzu jam, lemon juice, and a variety of aromatics to create an incredibly vibrant Southeast Asian flavor. Combined with fiber-rich apple strips, guava slices, and protein-packed king oyster mushrooms and bean curd sheets (doubao), this dish offers a crisp texture and rich layers. It is the ultimate refreshing, low-fat, and healthy light meal choice for summer.
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🍳 Cooking Flow
Blanch the king oyster mushrooms and bean curd sheets in salted water, then immediately soak in an ice bath to chill. → Slice the apples and guavas into strips or slices, and finely chop all the aromatics. → Prepare the signature sauce by mixing lemon juice, white vinegar, soy sauce, salt, sugar, yuzu jam, avocado oil, and the chopped aromatics. → Cut the chilled bean curd sheets into strips and shred the king oyster mushrooms. → Combine all ingredients and the sauce in a large bowl, mix well, and serve.
Cooking Steps
Brief Cooking Order
Blanch the king oyster mushrooms and bean curd sheets in salted water, then immediately soak in an ice bath to chill. → Slice the apples and guavas into strips or slices, and finely chop all the aromatics. → Prepare the signature sauce by mixing lemon juice, white vinegar, soy sauce, salt, sugar, yuzu jam, avocado oil, and the chopped aromatics. → Cut the chilled bean curd sheets into strips and shred the king oyster mushrooms. → Combine all ingredients and the sauce in a large bowl, mix well, and serve.
Introduction
This fish sauce-free Thai-style cold salad cleverly uses yuzu jam, lemon juice, and a variety of aromatics to create an incredibly vibrant Southeast Asian flavor. Combined with fiber-rich apple strips, guava slices, and protein-packed king oyster mushrooms and bean curd sheets (doubao), this dish offers a crisp texture and rich layers. It is the ultimate refreshing, low-fat, and healthy light meal choice for summer.
Step 1
Introduction to the features of this Southeast Asian-style cold salad and ingredient preparation.
Step 2
Prepare a pot of boiling water with salt, blanch the king oyster mushrooms and bean curd sheets to remove any raw soy smell and provide a base flavor. Once cooked, remove and soak in an ice bath to chill.
Step 3
Prepare fruits and vegetables: cut cherry tomatoes in half; remove seeds from apples and cut into thick strips; remove seeds from guava and cut into thin slices.
Step 4
Prepare aromatics: finely chop the ginger; slice the lemongrass thinly; remove seeds and chop the chili; finely chop the cilantro and celery.
Step 5
Prepare the sauce: squeeze the juice of one lemon into a bowl, mix in white vinegar, soy sauce, salt, sugar, yuzu jam, and avocado oil. Add the chopped ginger, lemongrass, chili, cilantro, and celery, then mix well.
Ingredients List
Important Notes
💡 Blanching the bean curd sheets and king oyster mushrooms in salted water effectively removes the raw soy smell from the bean curd and seasons the ingredients with a subtle base flavor.
⚠️ Ingredients must be thoroughly chilled in an ice bath after blanching to preserve their vibrant color and maintain a crisp, springy texture.
💡 When slicing apples and guavas, do not cut them too thin; keeping them at a proper thickness adds more crunch to the salad.
✨ Yuzu jam is the soul of this dish; when combined with lemon juice, it perfectly replaces the umami and acidity of traditional fish sauce, making it ideal for vegetarians or those who dislike the fishy scent of fish sauce.
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