Thai "Miang Kham" Style Salad

Malee Holland


This salad is my "farong"-friendly version of a perennial favorite Thai snack called "Miang Khem," which traditionally are Thai betel leaf (piper sermentosum) wraps. The play of flavors are similar. This salad tastes best when the shrimp and dressing are still slightly warm.

To make it vegan, use the thin soy sauce and omit the shrimp. Thin (not low-sodium) soy sauce can be bought at an Asian market, or you can thin out regular soy sauce until it is the color of tea (it's the only suitable substitute for fish sauce). If this seems confusing, then just substitute 1 tablespoon of soy sauce for the 3 tablespoons of fish sauce.


★★★★★ 1 vote

15 Min
20 Min
Stove Top


  • 1 pkg
    peppery greens (like spinach,mustard and arugula)
  • 10
    medium shrimp (plain or salt and pepper)
  • 1/4 c
    shredded coconut (plain or sweetened is fine)
  • 1/4 c
    crushed peanuts
  • 3
    thinly sliced shallots
  • 1/8 c
    thinly julienned ginger
  • 1
    finely ribboned lime zest (1/2-1 inch pieces)
  • 1
    fresh lime (reserve juice only, after zested)
  • 3 Tbsp
    fish sauce or thin soy sauce
  • 1/2 c
    light brown sugar
  • 1 c

How to Make Thai "Miang Kham" Style Salad


  1. Toast coconut in the oven at 350 degrees (or in a pan) and toss occasionally for even color until golden brown, then set aside.
  2. In a blender, combine 1 teaspoon of the ginger, 2 tablespoons of the shallots, 2 tablespoons of the toasted coconut, and fish sauce (or thin soy sauce), and blend until combined.
  3. Add mixture to a sauce pan along with water and brown sugar, bring to a boil, then reduce heat and simmer for about 15-20 minutes or until it coats a spoon. Set mixture aside to let cool, about 10 minutes.
  4. Meanwhile, grill shrimp as desired. Toss greens with lime juice and divide into serving bowls, and sprinkle each serving with shallots, ginger, crushed peanuts, toasted coconut, and lime zest.
  5. Add grilled shrimp, then drizzle with the prepared dressing and serve.

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