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I used to call miang "one-bite salad," but I'm rethinking it as it seems to suggest that you're supposed to wrap the whole thing up into a big bundle and eat it in one bite. Calling it "salad cups" doesn't do it either since a miang like this isn't usually served assembled in little lettuce cups. Either way, this shrimp and pomelo salad served with chili jam is simple, balanced, and delicious.
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Reading through Fuchsia Dunlop's Land of Plenty, I came across a technique that I knew would truly set this stir-fry apart.
A quick salad of shrimp, apples, tomatoes, and herbs in a fish sauce and lime juice dressing, this can be served as a stand-alone salad or, as the Thai people often do, with rice as an entrée.
Serve With
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Slather some grilled ears of corn in a chile-lime butter, and you'll create an excellent play between spicy and sweet that brings already delicious grilled corn to a whole new level.
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