Ingredients
Salad Ingredients
- 3 shallots, peeled and thinly sliced
- 10 marian plums, peeled, flesh sliced into bite-sized pieces, pits discarded
Dressing
- 1/2 tablespoon fish sauce
- 1 teaspoon palm sugar
- 1/2 tablespoon lime juice
- 1 tablespoon Thai chili flakes
- 1 tablespoon toasted rice powder
Instructions
- Prepare Shallots: Peel the shallots and slice them into thin slices. Set these aside to use later in the salad.
- Prepare Marian Plums: Rinse the marian plums thoroughly. Peel off the skin, discard the pits, and slice the flesh into bite-sized pieces. Place the prepared fruit into a mixing bowl.
- Make the Dressing: In a small bowl, combine the fish sauce, palm sugar, and lime juice. Stir well with a spoon until the sugar is fully dissolved, creating a balanced sweet and tangy dressing.
- Combine Ingredients: Add the sliced shallots to the bowl containing the marian plums. Pour the prepared dressing over the fruit and shallots. Sprinkle in the Thai chili flakes and toasted rice powder.
- Mix and Serve: Toss all ingredients together gently with a spoon until everything is evenly combined. Serve the salad immediately to enjoy its crisp and fresh flavors.
Notes
- Toasted rice powder adds a nutty flavor and texture; you can make it at home by dry roasting sticky rice until golden and then grinding it into a coarse powder.
- Adjust chili flakes to your heat preference for milder or spicier results.
- This salad is best enjoyed fresh, as the marian plums can become soggy over time.
- For a vegetarian version, substitute fish sauce with soy sauce or a plant-based alternative.
- If marian plums are unavailable, you can substitute with other tart stone fruits like green mango or unripe peaches.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
