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Home » Recipes » Salads

Thai Mushroom Salad | Yum Hed | ยำเห็ด

Written by: Rachel. Published: May 29, 2014 · Modified: Jan 15, 2025· This post may contain affiliate links · 2 Comments

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This Thai Mushroom Salad features an assortment of mushrooms combined with fresh herbs and a spicy, citrusy dressing. It's bright and lively

Thai Mushroom Salad | Yum Hed | ยำเห็ด

The recipe for this Thai mushroom salad comes to you by way of my Thai father-in-law. Every so often he will text me step-by-step pictorial instructions of how to make various Thai dishes.  I'm lucky, I know!  I can always count on his recipes to be 1) delicious, 2) easy to make, and 3) healthy.  And this mushroom salad is no exception.

An assortment of mushrooms are combined with thinly sliced lemongrass, mint, and shallots.

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  • Ingredients
  • Instructions
  • Recipe

Ingredients

Instructions

Thai Mushroom Salad | Yum Hed | ยำเห็ด

It's made by combining your favorite mild-flavored mushrooms with finely sliced lemongrass, shallots, and mint leaves.  A simple dressing of fish sauce, lime juice, a little palm sugar, and Thai chilis is then tossed on top, and it's ready to eat.

Although this salad is vegetable based, the mushrooms provide a nice meaty flavor while the spicy and sour dressing and fresh herbs give it that kick of brightness that's characteristic of Thai salads.  It's a delicious dish, but also something that you can feel good about eating.

Thai Mushroom Salad | Yum Hed | ยำเห็ด

Recipe

Thai Mushroom Salad | Yum Hed | ยำเห็ด

This simple salad of mushrooms and fresh herbs tossed with a spicy and sour dressing is healthy and delicious.
5 from 2 votes
Print Pin Rate
Course: Salad
Cuisine: Thai
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 2
Calories: 44kcal
Author: Rachel

Ingredients

  • 1 cup mushrooms mild-flavored such as straw, enoki, beech
  • ¼ cup lemongrass finely sliced
  • ¼ cup mint leaves
  • 2 Tablespoons shallots finely sliced
  • 2 Tablespoons lime juice
  • 1 Tablespoon fish sauce
  • 1 teaspoon palm sugar
  • 1 red Thai chili

Instructions

  • Cut your mushrooms into bite-sized pieces and place them into a pot of boiling water. Allow them to cook through, approximately 5 minutes. Remove them from the water and let cool to room temperature while preparing the rest of the salad.
  • Slice the shallots and the bottom tender part of the lemongrass very finely. Remove the mint leaves from their stems. Slice the Thai chili into small pieces.
  • Make the dressing by mixing the lime juice, fish sauce, and palm sugar. Taste and adjust as necessary, depending on the sourness of your limes.
  • Combine the sliced herbs and dressing with the mushrooms. Mix everything together and do one more taste test, again adjusting according to your personal preferences. Enjoy immediately!

Nutrition

Calories: 44kcal | Carbohydrates: 10g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 717mg | Potassium: 327mg | Fiber: 1g | Sugar: 4g | Vitamin A: 266IU | Vitamin C: 12mg | Calcium: 30mg | Iron: 1mg
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Reader Interactions

Comments

    5 from 2 votes (2 ratings without comment)

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    Recipe Rating




  1. Walter

    August 04, 2015 at 12:52 pm

    I am heading to Cha Am, Petchaburi next week and your recipes are giving me ideas and making me anxious. Your dishes look great. I will be moving to Thailand next year and your recipes will be very helpful for shopping, cooking, and ordering

    ขอบคุณ

    Reply
  2. Padaek

    June 23, 2014 at 4:59 pm

    This looks lovely Rachel! I love mushrooms and this slightly spicy and punchy fungi salad looks delicious and moreish. Aroy!

    Reply

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