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Mod's Thai Yam Salad
Mod's Thai yam salad is an adaptation of a Thai favorite using the Asian yam. True yams are much more common in Thailand and most of Southeast Asian than in the rest of the world. Here in Houston, they are actually pretty hard to find and you will likely get a sweet potato if you ask for one at the market. You will want to ask specifically for a white yam. They are very savory and when cooked right is a perfect balance of somewhat creamy texture and hearty flavor.
Health Benefits
Recent data has shown dramatic effects of keeping salad as a staple of your diet. A daily salad seems to result in people having brains 11 years younger than their non-salad eating counterparts. If you are like most people, you have had a few salads in your life that you really loved. I mean, that was as delicious as a pizza or your favorite cheat food. For me, it's one of BJ's Cobb salads or now, this salad as well. The heartiness of the yam makes up for the substance that salads often seem to be lacking.
As usual, we use healthier ingredients to lower sugar and bad fats. With salads, it's not so much work but Mod still did her own dressing to lower the sugar.
Ingredients:
- 1 cup cucumber cubed
- 1 cup chopped bell pepper
- 5 oz. of imitation crab strips, or cubed tofu to keep it vegan
- 14 oz. white yam cut into cubes
- ¼th cup cranberries
- ¼th cup peanuts
Dressing
- 1 tablespoon Sriracha
- 1 tablespoon sesame seeds
- 1 tablespoon lime juice
- ½ cup olive oil
- 1 tablespoon sesame oil
- ¼ cup sambal garlic paste
- 1 tablespoon low sodium soy sauce
Instructions:
- Bake the yam at 425 for about 40 minutes or until it is softened but not mushy, checking with a sharp knife.
- Let the yam cool and then cut into cube and peel the skin off.
- Toss the yam with the other ingredients.
- Mix the dressing ingredients.
- Serve with the dressing tossed into the salad or on the side.
Here's the printable recipe!
- 1 cup cucumber cubed
- 1 cup chopped bell pepper
- 5 oz. of imitation crab strips or tofu squares
- 14 oz. white yam cut into cubes
- ¼th cup cranberries
- ¼th cup peanuts
- Dressing
- 1 tablespoon sriracha
- 1 tablespoon sesame seeds
- 1 tablespoon lime juice
- ½ cup olive oil
- 1 tablespoon sesame oil
- ¼ cup sambal garlic paste
- 1 tablespoon low sodium soy sauce
- Bake the yam at 425 for about 30 minutes or until it is softened but not mushy, checking with a sharp knife.
- Let the yam cool and then cut into cube and peel the skin off.
- Toss the yam with the other ingredients.
- Mix the dressing ingredients.
- Serve with the dressing tossed into the salad or on the side.
If you like this recipe you might also like one of these
Strawberry Peach Shrimp Thai Salad (ยำสตอเบอรรี่ลูกพีชสดใส่กุ้ง)
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