Every bite of this sumptuous seafood salad offers a taste-explosion of Thai flavors! At the same time, the dressing never overpowers the fresh taste of the seafood, but rather brings out all of its natural succulence. While nearly every nation bordering an ocean has its own type of seafood salad, you'll definitely find this Thai version to be one of the best! Makes a great appetizer, side dish, or even a main course thanks to the addition of gluten free silvery glass noodles.
- 2 cups/200 g. noodles (glass or "cellophane" also known as "bean thread" because they're made with bean flour)
- 15 oz./400 g. seafood (mixed fresh or frozen seafood, such as shrimp, squid, clams, cuttlefish, mussels)
- 1 lemongrass (stalk thinly sliced)
- 1 cup coriander (loose fresh)
- 1 cup of basil (fresh both Thai holy basil and sweet Italian basil will work)
- 3 spring onions (scallions sliced)
- 1 tomato, (fresh cut into small wedges)
- 1 small (or 1/2 medium cucumber, cut into matchstick-like pieces)
- For Salad Dressing:
- Juice of 1 lime (3-4 tbsp., or substitute lemon juice)
- 4 tbsp. fish sauce
- 2 tbsp. soy sauce (regular or wheat-free soy sauce for gluten-free diets)
- 1-3 tsp. chilli sauce (1=mild, 2=medium, 3+=hot); OR substitute 1-3+ fresh red or green chillies. minced)
- 5 garlic cloves (minced)
- 1/3 cup coriander (fresh chopped, including stems)
- Optional: 1 tsp. sugar (if you prefer salty and sour flavors over sweet, omit the sugar)
- Optional: lettuce bed (or Chinese cabbage on which to place the salad, to serve)
For more detailed instructions on how to buy and prepare lemongrass, see my: All About Lemongrass Guide
- Soak the noodles in cool water for 1 hour, or until very soft. OR, if you're in a hurry, gently boil the noodles until they're soft and transparent (about 10 minutes).
- While noodles are soaking (or boiling), place all salad dressing ingredients together in a cup. Stir well to combine. Set aside.
- Rinse noodles with cold water. Drain completely and slide them into a large mixing bowl.
- Bring 3-4 cups water to boil in a soup-type pot. Add the lemongrass slices and boil until fragrant (1-2 minutes).
- Add the seafood and boil for 1-2 minutes, or just until seafood is cooked. Try not to overcook, as this will make it rubbery.
- Drain seafood, including lemongrass. Rinse with cold water. Add the drained seafood & lemongrass to the mixing bowl (along with the noodles).
- Add to the mixing bowl: fresh coriander and basil, spring onions, tomato, and cucumber.
- Now pour the salad dressing overtop, tossing well to combine.
- Do a taste test. Add more fish sauce if not salty enough. If not spicy enough, add more chili sauce or fresh chili. If too sour for your taste, add a little more sugar.
- If you have time, allow the salad to sit in the refrigerator 1 hour or more. Then just toss again and serve.
- To serve, place salad on a bed of green or red lettuce, OR Chinese cabbage. This salad marries well with a cold lager or a chilled glass of your favorite white wine. Enjoy!
|Nutritional Guidelines (per serving)|
|Total Fat||2 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||9 g|