Jasmine rice tossed with shredded herbs, toasted coconut, and a tangy tamarind-lime dressing for a vibrant Southern Thai salad.
Khao yum is a Southern Thai rice salad that turns leftover rice into something bright and textured, tossed with a mountain of shredded herbs, toasted coconut, and dried shrimp, then bound with a sour-sweet-salty dressing built on budu (fermented fish sauce) or tamarind. This version leans on tamarind and lime for the sour backbone, which is more accessible outside Thailand while keeping the same balance of flavors. The salad depends on contrast: warm rice cooled to room temperature, crisp shredded vegetables, toasted coconut for crunch and nuttiness, and a dressing sharp enough to cut through all of it. Everything is prepped separately and only tossed together right before serving, since the herbs wilt and the coconut loses its crunch if it sits dressed for too long. It's traditionally a way to use up rice and whatever vegetables are on hand, which is part of why the exact mix of herbs and vegetables varies from cook to cook — the constant is the sour-salty-sweet dressing tying it all together.
Serves 4
Toast shredded coconut in a dry skillet over medium-low heat, stirring constantly, until golden brown, about 4-5 minutes. Set aside to cool.
Whisk dissolved tamarind, fish sauce, palm sugar, and lime juice together until the sugar dissolves. Taste and adjust for a strong sour-salty-sweet balance.
Shred cabbage and beans finely, julienne the carrot, and keep herbs whole or roughly torn.
Fluff the cooled rice with a fork so the grains separate rather than clumping.
In a large bowl, combine rice, vegetables, herbs, dried shrimp if using, and half the toasted coconut. Pour over the dressing and toss well.
Top with remaining toasted coconut and sliced chilies, and serve immediately at room temperature.
Use rice that's been cooked and cooled for at least an hour — warm rice makes the salad clump and turns the herbs limp.
Toast the coconut over low heat and stir constantly; it goes from golden to burnt in a matter of seconds.
Dress the salad just before serving, not ahead of time, or the vegetables release water and dilute the flavor.
Add shredded green mango for extra tartness in place of some of the lime.
Make it vegan by skipping the dried shrimp and using soy sauce in place of fish sauce.
Add flaked grilled fish or shredded chicken to turn it into a full meal.
Best eaten fresh; if needed, store components separately and toss just before serving — dressed leftovers turn soggy within a few hours.
Khao yum is a specialty of Southern Thailand, particularly Phatthalung and Trang provinces, traditionally eaten as a light meal that makes use of a wide variety of fresh regional herbs and leftover rice.
Yes, though the texture will be chewier — cook it slightly softer than usual so it doesn't feel dry against the crisp raw vegetables.
Regular green beans, thinly sliced on a diagonal, work just as well.
The dressing likely needs more tamarind or lime — this salad should taste distinctly sour before you add fish sauce and sugar to balance it out.
Per serving (260g / 9.2 oz) · 4 servings total
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