Yum Pak Boong

Yum Pak Boong is a vibrant and refreshing vegan Thai salad that combines crisp morning glory with a zesty lime dressing. This dish is not only delicious but also packed with nutrients, making it a perfect light meal or side dish.

Ingredients

• Morning glory (water spinach) - 200 grams
• Cherry tomatoes - 100 grams, halved
• Cucumber - 1 medium, thinly sliced
• Red onion - 50 grams, thinly sliced
• Fresh cilantro - 20 grams, chopped
• Lime juice - 2 tablespoons
• Soy sauce - 1 tablespoon
• Maple syrup - 1 teaspoon
• Chili flakes - 1/2 teaspoon
• Peanut (roasted, crushed) - 30 grams

Steps

1. Rinse the morning glory thoroughly under cold water to remove any dirt, then cut into 5 cm lengths.
2. Bring a pot of water to a boil and blanch the morning glory for 1-2 minutes until tender but still vibrant green. Drain and set aside to cool.
3. In a large mixing bowl, combine the cooled morning glory, cherry tomatoes, cucumber, red onion, and cilantro.
4. In a small bowl, whisk together lime juice, soy sauce, maple syrup, and chili flakes to create the dressing.
5. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
6. Sprinkle crushed peanuts on top before serving for added crunch.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from fresh vegetables.
• High in fiber, promoting digestive health.

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