My NGO co-workers taught me how to make this salad on Thursday. This morning, Lauren and I tried it out ourselves, since chopping and tossing a cold salad is one of the few forms of “cooking” allowed at our guest house. Unfortunately, we don’t know the name of the beans that we used, but we got them from the local market and we think they might be soybeans. We’re not so sure what the leaves are either. Outside of Thailand, you could probably substitute arugula or mustard greens for the leaves; they had a bit of a spicy flavor. You could use nuts instead of the beans, or try an Asian grocery for the real thing.
Ingredients
- Dry roasted local beans
- Chilies
- Shallots
- Some kind of spicy green leaves
- Tomatoes
- Soybean oil
Instructions
Finely chop chilies and shallots. Chop tomatoes and leaves coarsely. Toss all ingredients with soybean oil. Eat!
Breakfast
Soybeans?
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