Yam & Tomato Salad in Thai Styled Sauce

BigBoy loves yam for its crisp texture, making it perfect for eating raw, stir-frying, or adding to hot pot dishes.

Yam, also known as Huai Shan, is commonly used in Chinese and Japanese cuisine. For this recipe, I used Japanese yam, which is usually larger and has an exceptionally crisp texture, making it perfect for salads. Paired with tangy and spicy Thai salad dressing, it creates a refreshing and flavourful dish that stimulates the appetite.

Ingredients (serve 2)

---

Basic Ingredients

Japanese Yam	200g
Cherry Tomato	10pcs
Roasted Peanut	30g
Fried Shallot	1 tbsp

Thai Salad Dressing

Lime Juice	1-2 bulb
Garlic	3 cloves
Fish Sauce	1.5 tbsp
Bird's Eye Chilli	1 pc
Sugar/ Coconut Sugar	25 g
Coriander	2 sprigs

Steps

---

1. Peel and slice the yam, then rinse the slices in salted water.

2. Cut the cherry tomatoes in half.

3. Pound the bird's eye chilli, garlic, palm sugar, and coriander together, then add fish sauce and lime juice, and mix well.

4. Mix the yam, cherry tomatoes, and peanuts together, then toss with the Thai salad dressing.

5. Finally, sprinkle with crispy fried shallots and enjoy!