Thai Betel Leaf Salad
Hello HTS Community
Let’s make some betel leaf salad, Thai style. Easy, vegan and super refreshing. The recipe combines the natural peppery flavor of betel leaves with a sweet-sour and tangy dressing. So, when this festival season, betel leaves pile up in your home, try and make this salad, I am sure you will love it.
I like to use different vegetables or fruits which are available. Sometimes I would combine raw papaya and mango, or raw mango with oranges. The dressing is so versatile that you can absolutely use it with anything.
| Prep time: 10 minutes | Cooking time: 0 minutes | Total Time: 10 minutes |
Ingredients you will need:
- Betel leaves- 10, thinly sliced
- Carrot- 1 cup, shredded
- Tamarind concentrate- 2 teaspoon
- Water- 5 teaspoon
- Sugar- 1 tablespoon
- Lemon juice- 1/2 tablespoon
- Soy sauce- 1 teaspoon
- Roasted peanuts- 2 tablespoons, crushed roughly
- Mint leaves- 10, finely chopped
- Roasted sesame- 1 teaspoon
Steps:
- In a bowl, mix tamarind concentrate, water, lime juice, sugar and soy sauce to make a dressing. Adjust preferences according to taste. Mix Ingredients slowly and gradually and keep tasting. Lemon should not overpower, we need tamarind flavor to shine.
- In another larger bowl, put betel leaves and carrot, pour the tamarind dressing followed by peanuts, mint and sesame.
- You salad is ready to be enjoyed fresh.