Mom’s Tofu Salad Wraps

This is a hassle-free, no-cook homage to a house salad that my mom would prepare for the community when she was running her Thai restaurant in Nashville, Tennessee. There is a dish in Thailand called miang kham which is a betel leaf wrap filled with things like coconut, dried shrimp, chili, and a super savory ground shrimp paste palm sugar sauce. With the intent of introducing her neighbors and new friends to the flavors of Thai cuisine, my mother would prepare a huge interactive version of miang kham, which is probably one of her signature dishes of her career. 

I’ll show you how to prepare a similar but scaled-down version in the form of these tofu salad wraps that you can make and modify to your heart’s desire. It’s a fun way to approach salads and a great interactive dish when dining with friends!

Ingredients

fresh lettuce leaves
tofu
cucumber
bean sprouts
red onion
Thai basil
fresh ginger
lime
crispy shallots
peanuts
sweet preserved radish
toasted coconut
Peanut Sauce:
chunky peanut butter
fresh lime juice
sweet chili sauce

Preparation

Step 1

Stir peanut butter, lime juice, and sweet chili sauce until it thickens into a dipping sauce.

Step 2

Chop all ingredients into salad-size pieces and toss in a mixing bowl.

Step 3

Serve bites of mixed salad inside a lettuce leaf with sauce on the side.

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