Thai Summer Salad

This Thai dish is everything you look for in a summer salad: light, fresh, easy to assemble and full of delicious flavour. The dressing is sweet, salty, sour and hot and the different textures work really well together, so don't be fooled by the relatively few ingredients.
Serves 4
Total Time
15 Minutes
1 sour eating apple, grated
10g of coriander leaves, roughly torn
10g of mint leaves, roughly torn
200g of salmon, bloodline and pin bones removed and sliced into 1cm thick pieces
10g of dill, chopped
For The Nahm Jim
2 tbsp of chopped coriander roots
8 garlic cloves, peeled
8 green bird’s-eye chillies
A pinch of coarse sea salt
2 tbsp of caster sugar
Juice of 5 limes
Juice of 2 mandarins (or clementines)
4 tbsp of fish sauce
Step 1

First, make the nahm jim. In a pestle and mortar pound the coriander roots, garlic, then chillies (in that order) to a coarse paste, using the salt as an abrasive, if necessary. Add the sugar and pound for a few more seconds.

Step 2

This should leave you with a relatively smooth paste, though a little chunk is not the end of the world. Finally, add the lime and mandarin juices along with the fish sauce. The sauce should taste sweet, salty, sour and hot. Exact quantities are impossible to give, as the strength of the ingredients varies depending on where they are grown, so adjust the seasoning to suit your tastes.

Step 3

Divide the nahm jim dressing between two large bowls. In one, add the apple, coriander and mint; in the other, place the salmon and gently toss to ensure that all the fish is coated in the dressing. Leave the salmon in the dressing for 1–2 minutes, then remove and gently toss in the apple and mint sauce. Serve on a large plate sprinkled with the dill.

Recipe courtesy of Cook Thai by Sebby Holmes, photography by Tom Regester (Kyle Books, £19.99)

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