Yam Kua Khao Soi

Yam Kua Khao Soi is a vibrant and refreshing Thai salad that combines the nutty flavor of roasted pumpkin with a medley of fresh herbs and spices. This dairy-free dish offers a perfect balance of sweetness, tanginess, and crunch, making it a delightful addition to any meal.

Ingredients

• Roasted pumpkin - 200 grams, diced
• Red onion - 50 grams, thinly sliced
• Fresh cilantro - 30 grams, chopped
• Fresh mint - 15 grams, chopped
• Lime juice - 30 ml
• Fish sauce - 15 ml
• Coconut sugar - 10 grams
• Chili flakes - 1 teaspoon
• Cucumber - 100 grams, thinly sliced
• Toasted peanuts - 20 grams, crushed

Steps

1. Preheat the oven to 200°C (392°F). Cut the pumpkin into cubes, toss with a little oil, salt, and pepper, and roast for 20 minutes until tender and slightly caramelized.
2. In a large mixing bowl, combine the diced roasted pumpkin, sliced red onion, chopped cilantro, and chopped mint.
3. In a small bowl, whisk together the lime juice, fish sauce, coconut sugar, and chili flakes until the sugar is dissolved.
4. Pour the dressing over the salad mixture and toss gently to combine all ingredients.
5. Add the sliced cucumber and crushed toasted peanuts, and toss lightly again.
6. Serve immediately, garnished with additional herbs if desired.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from pumpkin, supporting eye health and immune function.
• High in fiber from vegetables, aiding in digestion and promoting satiety.

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