Mixed Salad Recipe (Let thoke sone)

Mixed greens: A variety of leafy greens that provide a fresh base for the salad.

Cherry tomatoes: Small, sweet tomatoes that add a burst of flavor and color.

Cucumber: Adds a refreshing crunch to the salad.

Red onion: Provides a sharp, tangy flavor that complements the other ingredients.

Crushed peanuts: Adds a nutty flavor and crunchy texture.

Lime juice: Adds a tangy, citrusy flavor to the dressing.

Fish sauce: A salty, savory sauce that enhances the umami flavor of the dressing.

Sugar: Balances the acidity and heat in the dressing.

Chili flakes: Adds a spicy kick to the dressing.

When preparing the red onion for this mixed salad, soak the thinly sliced pieces in cold water for about 10 minutes before adding them to the bowl. This will help to mellow out the sharpness and make the onion's flavor more subtle, ensuring it doesn't overpower the other fresh ingredients.

• mixed greens - Substitute with baby spinach: Baby spinach offers a similar texture and nutritional profile, making it a great alternative.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them an excellent replacement.

• sliced cucumber - Substitute with zucchini slices: Zucchini has a similar crunch and can be used raw in salads.

• thinly sliced red onion - Substitute with shallots: Shallots provide a milder flavor and can be used in the same way as red onions.

• crushed peanuts - Substitute with crushed cashews: Cashews offer a similar crunch and nutty flavor, making them a good alternative.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor.

• fish sauce - Substitute with soy sauce: Soy sauce offers a similar umami flavor, though it lacks the fishy undertone.

• sugar - Substitute with honey: Honey provides a natural sweetness and can be used in the same quantity.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper offers a similar level of heat and can be used as a direct substitute.

• To keep your mixed greens fresh, store them in a salad spinner or a container lined with paper towels. This helps absorb excess moisture and keeps the greens crisp.

• For the cherry tomatoes, cucumber, and red onion, store them separately in airtight containers in the refrigerator. This prevents the salad from becoming soggy.

• If you have leftover dressing, store it in a small jar or container with a tight-fitting lid. Shake well before using it again.

• Keep the crushed peanuts in a separate container at room temperature to maintain their crunchiness.

• When ready to serve again, combine the stored ingredients in a large mixing bowl, add the dressing, and toss to combine. Sprinkle the peanuts on top just before serving.

• For freezing, note that mixed greens and fresh vegetables like cucumber and cherry tomatoes do not freeze well as they lose their texture and become mushy.

• If you must freeze, consider freezing only the dressing in an ice cube tray. Once frozen, transfer the cubes to a freezer bag. Thaw in the refrigerator before use.

• Avoid freezing the crushed peanuts as they can become soft and lose their crunch. Store them in an airtight container at room temperature instead.

• When preparing to serve after freezing, use fresh mixed greens and vegetables, and combine with the thawed dressing and room-temperature peanuts for the best texture and flavor.

• First, separate the mixed greens from the rest of the salad. The greens can become wilted and unappetizing when reheated.
• Place the remaining salad ingredients—cherry tomatoes, cucumber, red onion, and crushed peanuts—in a microwave-safe dish.
• Cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving a small corner open to allow steam to escape.
• Microwave on medium power for 30-second intervals, stirring gently in between, until the salad is warmed through. Be cautious not to overheat, as the vegetables can become mushy.
• Alternatively, you can reheat the salad in a skillet over medium heat. Add a splash of olive oil to the skillet and toss the salad ingredients for about 2-3 minutes until warmed.
• Once the salad is reheated, let it cool slightly before mixing it back with the mixed greens.
• Drizzle the remaining lime juice and fish sauce dressing over the salad and toss gently to combine.
• Serve immediately and enjoy your refreshed mixed salad.

• Large mixing bowl: To combine the mixed greens, cherry tomatoes, cucumber, and red onion.

• Small bowl: To whisk together the lime juice, fish sauce, sugar, and chili flakes.

• Whisk: To mix the dressing ingredients until the sugar is dissolved.

• Knife: To slice the cucumber and red onion.

• Cutting board: To provide a surface for slicing the vegetables.

• Measuring cups: To measure out the mixed greens, cherry tomatoes, and cucumber.

• Measuring spoons: To measure the lime juice, fish sauce, sugar, and chili flakes.

• Salad tongs: To toss the salad and dressing together.

• Serving bowl: To present the mixed salad.

• Nut crusher: To crush the peanuts before sprinkling them on top.

Pre-wash and chop: Wash and chop the mixed greens, cherry tomatoes, cucumber, and red onion in advance to save time.

Use pre-crushed peanuts: Purchase pre-crushed peanuts to avoid the extra step of crushing them yourself.

Make dressing ahead: Whisk together the lime juice, fish sauce, sugar, and chili flakes and store in the fridge until needed.

Batch prep: Prepare larger quantities of the salad ingredients and dressing to use throughout the week.

Use a salad spinner: Quickly dry your mixed greens with a salad spinner to save time.