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Yum Salad (Lao Salad)

Prep Time 30 minutes
Cook Time 10 minutes


Egg Yolk Dressing

  • 2 garlic cloves minced
  • 1 tbsp avocado oil or cooking oil of choice
  • 1 lb ground beef or ground pork
  • 1 tbsp fish sauce
  • 4 tbsp sugar (more to taste)
  • 1 tsp kosher salt (more to taste)
  • 8 hard boiled eggs
  • 1-2 cups warm water

Yum Salad (Lao Salad)

  • 5 cups chopped red leaf lettuce1
  • 5 cups chopped green leaf lettuce1
  • 10 oz NatureSweet Cherubs sliced in half
  • 2 cucumbers peeled and sliced
  • 2 cups roughly chopped cilantro
  • sliced hard boiled egg whites
  • ½ cup crushed roasted peanuts (optional)


Egg Yolk Dressing

  1. Preheat a skillet over medium heat with avocado oil and garlic.

  2. Stir the garlic until it becomes fragrant (you don't want it to brown or burn). Add in the ground beef making sure to break it apart.

  3. Next, stir in the fish sauce, sugar, and kosher salt.

  4. Once the ground beef is cooked through. Remove it from the heat and set aside. Let the ground beef cool until slightly warm.

  5. While the ground beef is cooling, cut the hard boiled eggs in half, remove the egg yolk and place into a large bowl. Slice the egg whites into quarters and set aside.

  6. Using a fork, mash the egg yolks until its broken up into small crumbly pieces.

  7. Once cooled, add the ground beef into the large bowl with the egg yolks and stir until well combined.

  8. Next, start by pouring about 1-1 ¼ cups of the warm water into the egg yolk and ground beef mixture while stirring. If the dressing is still too thick, continue to add more water until you get creamy consistency that is slightly runny.

  9. Taste the dressing and adjust the seasoning to your preference. This dressing should be on the sweeter side.

Yum Salad (Lao Salad)

  1. Place the chopped red leaf lettuce, green leaf lettuce, sliced NatureSweet Cherubs, sliced cucumbers, and cilantro into a large mixing bowl.

  2. Pour in all of the egg yolk dressing over the salad and mix until well combined. (See note 2)

  3. Add in the sliced egg whites and gently mix.

  4. Optional: mix in roasted crushed peanut or serve on the side.

Recipe Notes

  1. Chop the lettuce into larger 1 inch pieces or you can use your hands to tear the lettuce into large chunks. Since it will be tossed in a heavier dressing, you don't want it to easily wilt.
  2. If you are not immediately serving the salad, do not mix the salad with the egg yolk dressing until ready to serve.