Thai Yam Salad
Bursting with bold flavors and vibrant colors, Thai Yam Salad is a delightful fusion of sweet, tangy, and savory notes that will transport your taste buds straight to Thailand. This refreshing dish combines tender roasted sweet potatoes, crisp cucumbers, juicy cherry tomatoes, and zesty red onion, all tossed in a perfectly balanced dressing of lime juice, fish sauce, soy sauce, and a touch of palm sugar. Fresh cilantro and mint add a fragrant herbal note, while roasted peanuts provide a satisfying crunch. Easy to prepare in just 40 minutes, this gluten-free recipe is perfect as a light main course or a flavorful side dish for any Asian-inspired meal. Whether you're hosting a dinner party or craving something unique for lunch, this Thai-inspired sweet potato salad is sure to impress!
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Recipe Information
Ingredients
- 500 grams sweet potatoes (peeled and cubed)
- 1 medium cucumber (thinly sliced)
- 200 grams cherry tomatoes (halved)
- 0.5 medium red onion (thinly sliced)
- 0.5 cup fresh cilantro (chopped)
- 0.25 cup fresh mint leaves (chopped)
- 0.25 cup roasted peanuts (roughly chopped)
- 3 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon palm sugar (or brown sugar)
- 1 small red chili (finely chopped, optional)
- 1 teaspoon sesame oil
- 2 tablespoons water
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Spread the cubed sweet potatoes evenly on the baking sheet and lightly drizzle with sesame oil. Toss to coat.
Roast the sweet potatoes for 20-25 minutes or until they are tender and lightly golden. Remove from the oven and let cool to room temperature.
While the sweet potatoes are roasting, prepare the vegetables. Thinly slice the cucumber and red onion, halve the cherry tomatoes, and chop the cilantro and mint leaves.
In a small bowl, whisk together lime juice, fish sauce, soy sauce, palm sugar, and water until the sugar is fully dissolved. Add chopped red chili if using for extra heat.
In a large mixing bowl, combine the roasted sweet potatoes, cucumber, cherry tomatoes, and red onion.
Drizzle the prepared dressing over the salad and gently toss to combine.
Sprinkle the chopped cilantro, mint leaves, and roasted peanuts over the salad.
Serve immediately as a refreshing side dish or light main course. Enjoy!
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2285 mg | 99% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 50.0 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 520 mg | 40% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3623 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
