Thai Style Cobb Salad Recipe Inspired by Khao Yam Bangkok by Chef Ian Kittichai
This Thai style cobb salad recipe is inspired by Thai chef Ian Kittichai’s khao yam Bangkok recipe for a Bangkok cobb salad, which he serves at his beautiful restaurant, Issaya Siamese Club, in the Thai capital. My version is essentially a Southeast Asian take on the American cobb salad rather than my take on a khao yam.
Servings: 4
Calories: 622kcal
Ingredients
- 2 cups steamed jasmine rice
- 1 large cucumber diced
- 12 cherry tomatoes quartered
- 1 medium purple shallot diced
- 1 dozen green beans or two long beans
- ½ small purple cabbage shredded
- 1 pomelo or grapefruit finely chopped
- 1 stalk lemongrass white part only, finely sliced
- 200 g corn kernels
- 2 tbsp fresh coriander (cilantro), leaves only
- 2 tbsp sawtooth coriander roughly chopped
- 2 long red chillies deseeded, sliced
- 2 tbsp dried shrimp toasted
- 2 tbsp shredded coconut toasted
- 2 tbsp crunchy fried shallots
- 2 tbsp crunchy fried garlic
- 2 tbsp roasted peanuts
- 1 piece lime sliced into wedges
- 1 tsp chilli flakes
Dressing
- 2 tbsp tamarind juice
- 1 tbsp Thai fish sauce
- 1 tbsp Thai light soy sauce
- 1 tsp sugar
Instructions
- On a serving plate, spread a thin layer of steamed jasmine rice or serve the jasmine rice in bowls on the side.
- On the same serving plate, assemble the Cobb salad on top of the layer of rice by creating neat rows of each of the following ingredients: cucumber, cherry tomatoes, purple shallots, green beans, purple cabbage, pomelo or grapefruit, lemongrass, corn kernels, coriander,
- sawtooth coriander, red chillies, shredded coconut, fried shallots, crunchy fried garlic, and roasted peanuts.
- In a small mixing jug, make the salad dressing by combining the tamarind juice, fish sauce, soy sauce, and sugar well; taste and adjust as needed to please your palate, adding more sugar if too tart or too salty.
- Present to your guests on the serving plate, with the dressing in a small jug on the side, along with dishes of lime wedges and chilli flakes, and any additional condiments you think your guests might like, such as more roasted peanuts, crunchy fried shallots, or even a dish of mixed fresh herbs.
- Toss the salad with half the dressing at the table, serve to guests in individual salad bowls, then invite your guests to customise to their taste, adding more dressing, chilli flakes, lime juice, and any other condiments. If you’ve served the jasmine rice on the side, suggest that guests combine the salad with the rice.
Nutrition
Calories: 622kcal | Carbohydrates: 126g | Protein: 21g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 86mg | Sodium: 1069mg | Potassium: 1250mg | Fiber: 9g | Sugar: 15g | Vitamin A: 1912IU | Vitamin C: 206mg | Calcium: 156mg | Iron: 4mg