Chef Lupita
Xec Yucateco
Yucatán's Hanal Pixán fruit salad, jícama matchsticks shuffled with mandarina, naranja dulce, toronja, and naranja agria, finished with chile piquín and cilantro. Mayan in origin, peninsular in identity.
Recipe Archive
Salads
Salads here are treated as complete dishes, from bright greens and grain bowls to composed plates where dressing, texture, and balance carry the recipe.
502 recipes
Culinary Explorer
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Recipes
Chef Fai
Mushroom Salad (Yam Het)
The yam dressing is the four pillars made portable: nam pla for salt, nam tan pip for sweet, manao for sour, prik for spice. Blanch the mushrooms, dress them warm, and the system does the rest.
Chef Fai
Banana Blossom Salad (Yam Hua Plee)
Central Thai yam dressed with thick coconut cream, not thin. Banana blossom soaked in acid water to hold its color, then dressed with the four pillars and crowned with shrimp, chicken, and a handful of herbs that do real work.
Chef Fai
Fried Egg Salad (Yam Khai Dao)
The four-pillar yam dressing turns the cheapest protein in the kitchen into a dish worth fighting over. Crispy-edged eggs, raw shallots, lime, fish sauce, chili. Five minutes. No excuses.
Chef Fai
Salted Egg Salad (Yam Khai Kem)
When the protein brings its own salt, the four-pillar dressing bends around it: less nam pla, more manao, palm sugar stepping forward. The system adapts. That's the whole point.
Chef Fai
Roasted Eggplant Salad (Yam Makhuea Yao)
The four pillars in a dressing: nam pla for salt, manao for sour, nam tan pip for sweet, prik for heat. Char the eggplant whole until it collapses, then let the dressing do what the system was built to do.
Chef Fai
Instant Noodle Salad (Yam Mama)
The four-pillar yam dressing doesn't care if your base ingredient costs seven baht from 7-Eleven. Fish sauce, lime, palm sugar, chili: the law applies to instant noodles the same way it applies to grilled squid.
Chef Fai
Crispy Rice Salad with Fermented Pork (Yam Naem Khao Tod ยำแหนมข้าวทอด)
Lactic acid bacteria do the cooking for you: three days of fermentation turn pork and sticky rice into naem, the sour heart of this salad. Then you fry rice until it shatters and let the four pillars tie everything together.
Chef Fai
Grilled Beef Salad (Yam Nua)
The yam dressing is the four pillars made portable: nam pla for salt, manao for sour, nam tan pip for sweet, prik for heat. Dress the beef while it's hot. The warmth opens the dressing and pulls it into every fiber.
Chef Fai
Crispy Catfish Salad (Yam Pla Duk Foo)
Two dishes on one plate: a golden mountain of shattered catfish and a sharp green mango yam dressed in the four pillars. The contrast is the point, and the yam dressing formula is the law.
Chef Fai
Squid Salad (Yam Pla Muek)
The yam dressing is the four pillars made portable: nam pla for salt, manao for sour, nam tan pip for sweet, prik for fire. Dress the squid while it's still warm. The heat opens the dressing. That's the science.
Chef Fai
Pomelo Salad (Yam Som Oh)
The sour pillar doesn't always come from lime. Pomelo carries the acid in this Central Thai yam, proving that tropical fruit is the principle and lime is just one expression of it. Ajarn taught me this distinction and it changed everything.
Chef Fai
Seafood Salad (Yam Talay)
The dinner party yam. Shrimp, squid, and mussels blanched just right and dressed while still warm, because heat opens the four-pillar dressing and pulls it into every piece of seafood. Central Thai principles on a sharing plate.
Chef Fai
Winged Bean Salad (Yam Thua Phoo)
Central Thai yam where coconut cream isn't poured thin but cooked down to a thick, sweet blanket over crunchy winged beans, dried shrimp, and fried shallots. The four pillars plus fat. That's the architecture.
Chef Fai
Glass Noodle Salad (Yam Wun Sen)
The four-pillar dressing meets the most absorbent noodle in Thai cooking. Dress while warm, serve at room temp, pile the herbs high. This is Central Thai yam distilled to its governing principle.
Chef Remy
Yellow Mustard Potato Salad
Creamy, tangy, and bold with two kinds of mustard and a whisper of cayenne, this is the potato salad that disappears first at every church potluck and family reunion in Louisiana.
Chef Jeong-sun
Yeolmu-geotjeori (Young Summer Radish Salad)
Young summer radish greens tossed fresh, not fermented, with a light chili seasoning that wakes the leaves without bruising them into bitterness.
Chef Zohra
Zaalouk (زعلوك)
Eggplant cooked past soft with tomatoes, garlic, cumin, and good olive oil until it collapses into the warm Moroccan salad you scoop up with bread.
Chef Joost
Zalmsalade (Dutch Smoked Salmon Salad)
The Dutch party salad that turns salmon, potato, onion, and herbs into the quiet luxury of a borrel table: cold, creamy, and best made before the guests arrive.
Chef Joost
Zeeuwse Mosselsalade
The tidal pantry on a summer plate: Zeeland mussels, North Sea shrimp, smoked fish, and crisp leaves dressed simply enough to let the Oosterschelde speak.
Chef Isabel
Zorongollo Extremeño
Zorongollo Extremeño is Extremadura's roasted pepper salad: red peppers and tomatoes charred whole, peeled warm, cut into strips, and left to settle with garlic, oil, vinegar, onion, and hard egg.
Chef Joost
Zuurkoolsalade
Zuurkoolsalade is winter thrift at its sharpest: sour cabbage, sweet apple, onion, and raisins, tossed cold so the larder itself does the cooking.
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