Despite sharing a name, this week’s recipe isn’t your typical American, mayonnaise-infused egg salad smothered on bread. The Thai word most analogous to salad, “yam,” means “mix,” and this deliciously diverse culinary category includes meat- and noodle-based dishes as well as many ingredient combos that are less than salad-like. You’ll find yams featuring nearly any type of Thai ingredient you can imagine, from salted duck eggs to pickled cabbage to squid. They are generally eaten buffet-style with other Thai dishes, alongside rice and noodles.
Thai egg salads include yam (or yum) khai dao, made with crispy fried eggs, and yam khai tom, made with hard-boiled eggs and similar to the recipe below. Nita Mehta’s recipe, like many Thai salads, features astringent citrus (lemon juice in this case rather than the typical lime), greens, chili pepper, and herbs. It makes a delicious light meal or side dish for a sunny day.
Thai Egg Salad
Adapted from Nita Mehta’s Thai Cooking
½ cup coarsely chopped green (raw) mango or a cooking apple
¼ cup mint leaves
2 T chopped onions, preferably green onions
½ cup shredded cabbage
½ cup shredded (or chopped) carrot
3 T lemon juice
1 green chili, sliced
2 T chopped garlic
1 t salt
2 T salad oil or any cooking oil
1. Bring a pot of water to a boil. Boil the eggs in water for 8 minutes. Remove from the hot water and immediately place in a bowl of cold water.
2. Grind all dressing ingredients together. Keep aside.
3. Peel and cut the boiled eggs into ½” pieces. Keep aside.
4. Mix together all the other ingredients. Pour most of the dressing on top. Mix well.
5. Add the boiled eggs and pour the remaining dressing on the eggs. Toss lightly.