Hottest weekend of the year = Bai Galam salad

So I just finished importing a literal crap-ton (slightly less than a metric literal crap-ton) of recipe-related posts from my Old/Other Blog, and I noticed that most of the last few recipes were all about waah it was cold outside and waah neversummer and waah here have a nice hearty lamb & barley soup.

And thus it seems only fitting that on this, the hottest weekend of the year so far in Portland, I would counter with a cool, spicy, Thai(ish)-style cabbage salad. I first made it a couple of weeks ago for our friends’ block party/BBQ, and now I’m putting it together for another gathering.

This is vegan and gluten-free, and you can swap out agave nectar for the white sugar or do whatever else you want to adapt it to your own peculiar dietary habits. It’s healthy, but it’s also darn tasty.

Bai Galam Salad
Serves: a bunch

1/2 head red cabbage, chopped fairly fine
2 medium carrots, peeled and cut in matchsticks
1 red bell pepper, likewise peeled and cut in matchsticks
1/2 cup (or thereabouts) cilantro leaves, roughly chopped
2/3 cup slivered blanched almonds
Spicy Sesame-Lime Vinaigrette (see below)

Combine all ingredients and toss with:

Spicy Sesame-Lime Vinaigrette
Zest of one lime
Juice of two limes
1/2 cup seasoned rice vinegar (or: unseasoned rice vinegar plus 2 tsp sugar/agave nectar)
1/4 cup expeller-pressed peanut oil
3 Tbsp toasted sesame oil
1-3 tsp (or a little more) chili-garlic paste or Drunken Angel Hot Sauce
Salt and pepper to taste

Whisk all ingredients together. There you go; wasn’t that simple?

Stay cool, kittens. 95 degrees* can kill a man in seconds.

*Celsius

About Molly Newman

Writer, cook and trivia/spelling bee hostess, living it up in North Portland.
This entry was posted in Food and Drink, Salads. Bookmark the permalink.

1 Response to Hottest weekend of the year = Bai Galam salad

  1. Hannah says:

    When it gets really hot, my go-to recipe is also SE Asian (I think?). I make a salad of cucumber, carrot, radish, sweet onion, cilantro, and maybe a little garlic, dressed in nam pla, sugar, sesame oil, pepper, hot pepper, and seasoned rice wine vinegar. Let that marinate while your sushi rice cooks up in the rice cooker. Then season an egg or two with sugar and salt, scramble and fry until it forms a golden-brown disk. Slice into slivers. Stir the cooked rice with daishi mix (seaweed flakes and sesame seeds with hot pepper), then pour the salad and dressing over the rice and top with egg. Filling, nutritious, and–if you have a rice cooker–takes only the heat required to fry an egg. I could eat it every night when the weather gets over 90. (Hey, remember when that happened?)

Leave a Reply to Hannah Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s