Chiang Mai Salad

15 Minutes

super easy


I was inspired by a dish that I tried on my honeymoon in Chiang Mai. They served us a plate of barbecued meats and vegetables with raw sitaw and a peanut sauce. I was so happy to see such a familiar vegetable served in a way I had never had it before. I decided to blanche the sitaw to make it more digestible, but kept it crunchy.



Adjust Servings
1 cupcup blanched sitaw, chopped
1/2 cupcup blanched okra
1tablespoon wansoy
1/2cup coconut chutney
1/4 cup tamari or soy sauce
1tablespoon peanutbutter
1/2teaspoon lime juice


Combine the okra, sitaw, coconut chutney and wansoy in a bowl and mix. Garnish with more wansoy.
Mark as complete
In a bowl, combine peanut butter, lime juice and tamari. Mix with a fork until combined.
Mark as complete
Serve the salad with the dressing on the side.
Mark as complete

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