Mieng Kham Salad


There’s a Thai restaurant we loved going to.  This is a re-creation of the flavors of a traditional Thai snack called Mieng Kham.  The ginger, lime, roasted peanuts, roasted coconut, onion, shrimp and fish lemongrass sauce – sweet, salty, crunchy, zesty. Yum.


1-2 bunches of collard greens or spinach leaves
1/2 lb of cooked shrimp
1/2 onion (red preferred but use what you have on hand)
1 lime, unpeeled
3 inch piece of ginger
1/2 c raw peanuts
1/2 c shredded coconut


1.  Wash collard greens.  Remove stem and cut leaves into 3″ squares.

2.  Roast peanuts in large pan over medium.  Stir frequently until golden brown and fragrant. Remove from heat.

3.  Add shredded coconut and roast until fragrant.

4.  Dice the lime (unpeeled), ginger, onion, and shrimp

5.  Assemble ingredients onto collard green square