Name: Betel Leaf Salad with Tamarind, Lime, Soy and Palm Sugar Dressing recipe by Aruna P at BetterButter
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: Betel leaves- 16 to 20; Mint leaves - a handful; Shredded carrot - 1/4 cup; Roasted peanuts - 1/4 cup; Thai Red chillies - 2 (or some very hot green/ red chillies); Palm sugar- 1 tbsp; Tamarind extract - 3/4 tsp; Lime juice- 1 tbsp; Light soy sauce- 1 tsp

ABOUT Betel Leaf Salad with Tamarind, Lime, Soy and Palm Sugar Dressing RECIPE

This is a salad inspired by a traditional Thai salad called Bai Chaplu. I made this to use up the betel leaves that pile up during the festival season. What I love best about this salad is its dressing!

Ingredients Serving: 2

Betel leaves- 16 to 20
Mint leaves - a handful
Shredded carrot - 1/4 cup
Roasted peanuts - 1/4 cup
Thai Red chillies - 2 (or some very hot green/ red chillies)
Palm sugar- 1 tbsp
Tamarind extract - 3/4 tsp
Lime juice- 1 tbsp
Light soy sauce- 1 tsp

Instructions

Mix together the palm sugar, tamarind extract, lime juice and soy sauce.
Mix well till the sugar dissolves.
Chop the betel leaves into 1/2" pieces.
Lightly crush the roasted peanuts.
Lightly bruise/crush the mint leaves to release the aroma.
Chop the Thai red chillies into fine pieces.
Mix together the betel leaves, mint leaves, shredded carrot, peanuts and red chillies.
Drizzle the dressing over it.
Enjoy!

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