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| Fresh Baby Mix (Thai) |
Introduction
The first time I strolled through a Bangkok dawn market, I realized small veggies pack big flavor. I still remember the little stalks of baby bok choy, pint-sized ears of baby corn, and plump cherry tomatoes, all next to fragrant Thai herbs and little mountains of tiny, fiery chilis. That scene inspired this salad. Fresh Baby Mix (Thai) is my ode to all those mini vegetables and to the Thai knack for balancing sour, sweet, salty, and spicy notes in one swoop.
When you crave something crisp and quick, this recipe is your ticket. It takes less time than deciding what to phone for, yet you’ll taste the same zing you'd find on a stall in Bangkok. Even if you live in New York, Paris, or a smaller spot you didn’t think spices could reach, your kitchen suddenly feels like a Thai street corner. Stick around as I walk you through a simple, colorful, and one-hundred-percent no-fuss version you can make this very evening.
Ingredients
-300 g (10.5 oz) baby bok choy, halved lengthwise
-150 g (5.3 oz) baby corn, halved (or use drained canned if that’s what you have)
-180 g (6.3 oz) cherry or grape tomatoes, halved
-1 small cucumber, sliced into half-moons
-3 tablespoons toasted unsweetened coconut flakes
-1 teaspoon finely grated lime zest (plus a teaspoon for garnish, if you want)
-2-3 small red Thai chilis (or use half a teaspoon of red chili flakes)
-3 tablespoons fresh lime juice
-1 tablespoon fish sauce (or use soy sauce for a vegetarian version)
-1 teaspoon coconut or palm sugar
-A generous handful of torn Thai basil or sweet basil
-1 handful of pea shoots or baby mint (optional, for added greenery)
-Feel free to swap the baby veggies with whatever is on your counter—the sauce will do the magic!
-150 g (5.3 oz) sugar snap peas, stem ends removed
-150 g (5.3 oz) baby cherry tomatoes, cut in half
-1 small cucumber, paper-thin slices (about 120 g / 4.2 oz)
-1 small red chili, paper-thin slices (use less if you prefer mild)
-20 g (0.7 oz) fresh Thai basil leaves, torn
-15 g (0.5 oz) cilantro leaves, torn
-15 g (0.5 oz) fresh mint leaves, torn
-2 tbsp (30 ml) fish sauce (sub 2 tbsp / 30 ml soy sauce if you want vegetarian)
-3 tbsp (45 ml) fresh lime juice (about 2 juicy limes)
-1½ tbsp (22 g) palm sugar or brown sugar, packed
-1 tbsp (15 ml) rice vinegar
-1 garlic clove, finely minced
-1 tbsp (15 ml) neutral oil, like vegetable or light olive oil
-Optional protein: 200-250 g (7-9 oz) cooked shrimp, grilled tofu, or shredded rotisserie chicken
-Optional toppings: 20 g (0.7 oz) crushed toasted peanuts and extra lime wedges
Preparation steps
-Boil a salted pot of water. Add baby bok choy, baby corn, and sugar snap peas. Cook for 1-2 minutes until tender-crisp.
-Scoop the greens into a bowl of ice water to stop cooking. Drain and shake off excess water.
-In a small bowl, whisk together your choice of fish sauce or soy, lime juice, palm sugar, rice vinegar, minced garlic, and a drizzle of oil until the sugar dissolves. Have a taste and tweak until it’s bright, a little sweet, and a little kick.
-Grab a big bowl and toss in the blanched vegetables, sliced cucumber, and halved cherry tomatoes. Give it a gentle stir to mix.
-Toss in the sliced chili, Thai basil, cilantro, and mint. Drizzle the dressing over the top and toss quickly until everything is coated.
-If you have protein you want to use, now’s the time to add in cooked shrimp, grilled tofu cubes, or shredded chicken. Fold it in so it warms up a bit in the dressing.
-Move the salad onto a serving platter. Scatter a handful of toasted and crushed peanuts over the top for a little crunch, and add lime wedges for squeezing on at the table.
-Serve the Fresh Baby Mix (Thai) right away at room temperature. It’s a great starter, side dish, or light main dish when paired with jasmine rice or grilled fish.
Tips & Variations
-To save time, use pre-blanched frozen baby vegetables—just thaw them and pat them dry before mixing.
-Go vegetarian or vegan by switching fish sauce for soy sauce and adding a splash of seaweed stock or some watery miso for that savory pop.
-Craving a kick? Stir in a teaspoon of minced Thai bird’s-eye chilies or a drizzle of chili oil. For a mellow version, just take the seeds out of the red chili.
-Wanna bulk it up? Toss in some warmed glass noodles or a drained can of chickpeas. For the real deal, find palm sugar and Thai basil at an Asian market—little details count.
-Pop nuts in a dry skillet and give them a light toast for max crunch and flavor.
Closing
Fresh Baby Mix (Thai) is the kind of dish that seems fancy but is a snap to pull together—perfect for sweaty nights or doors-ajar winter dinners. It’s totally adjustable depending on what’s in your fridge and a gentle way to give friends a spin through Thai flavor. Here’s a fun tidbit: Thai cooks love filling up on different, fun textures just as much as bold flavor, which is why crisp-tender veggies and plenty of lively herbs make the cut in so many traditional salads.
Give this dish a whirl, pass it around the table, and then swing by for another recipe from around the world!