Simple Lao Cuisine Show30-1: Grilled Vegetables Salad, Orange Shrimp Salad and Coconut Sticky Rice

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: parmesan

Cottage cheese offers a lower-fat option while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats and a high smoke point.

Toast sesame seeds in a hot pan for a few minutes until they pop.

In a pot, combine hot coconut milk and a little salt for sticky rice.

Soak sticky rice for at least 2 hours, preferably overnight, then rinse and strain.

Add soaked sticky rice to boiling coconut milk and salt, stir, and cover for 10 minutes.

Prepare the vegetables by cutting red and yellow bell peppers into halves and removing seeds.

Wash asparagus and portobello mushrooms, then cut them into bite-sized pieces.

Marinate the vegetables with olive oil, salt, and black pepper in a bowl.

Grill the asparagus first, then add red and yellow bell peppers to the grill.

Grill the vegetables until they have grill marks, approximately 2-3 minutes for asparagus.

Chop grilled asparagus into bite-sized pieces and add to the bowl with marinated vegetables.

Cut portobello mushrooms into strips and add to the grill, cooking until tender.

Chop fresh herbs like cilantro and scallions, adding them to the salad just before serving.

Squeeze lime juice over the salad and mix well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens