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Thai Lemongrass Salad Yum Takrai

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A super-healthy salad called Thai Lemongrass Salad Yum Takrai

This recipe is for all veggie lovers.
I personally love this salad. it is so fresh and vibrant, just leave out the dried shrimp/fish sauce if you eat no fish products, a slightly different taste but still good as if I don’t have any to hand, then I leave them out.


  • 15 stalks fresh lemongrass.
  • 1⁄4 cup finely chopped ginger
  • 2 tbsp. toasted cashews
  • 2 tbsp. whole dried shrimp
  • 1 1⁄2 tbsp. fish sauce (can replace with soy)
  • 1 1⁄2 tbsp. fresh lime juice
  • 1/2-1 1⁄2 tbsp. sugar
  • 1 tbsp. whole dried shrimp, finely ground
  • 4-6 red Thai chili’s stemmed and thinly sliced
  • 2 shallots, very thinly sliced lengthwise
  • 3 raw stemmed long beans, cut into 4″ pieces for garnish.
A Thai Lemongrass Salad can be enjoyed with only veggies or fish added
Thai Lemongrass Salad (Yum Takrai)


  1. Trim and slice lemongrass very finely.
  2. Transfer lemongrass slices to a medium bowl, separate rings with your fingers.
  3. Add ginger, cashews, shrimp, fish sauce, lime juice, sugar, ground shrimp, Thai chiles, and shallots, and toss well.
  4. Garnish with long beans. Serve on Banana Leaf or Betel Leaf.
  5. Serve with steamed jasmine rice.

Prepared, tried, and tested by Carol Taylor

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