Egg Dressing – Yum Salat

This is a creamy version of yum salat (salad). Although I’m not certain of the exact origins, the presence of mayo would suggest that this is a westernized version of yum salat.

With sharing season (aka Lao/Thai/Cambodian/Burmese new year/ Easter) is in full swing, this is a dish that we see often at potlucks. There were five different versions of yum salat served at the new year celebration that I attended last week. The salads came in second only to nam wan, which beat it by a count of six different types of nam wan offered.

It’s surprising to see the different versions of all the foods. A seemingly simple salad, which uses the same ingredients, can taste completely different because of the dressing and ingredients used. From just eyeballing, I can tell which salads have more mayo and which ones have more eggs.
For me, I enjoy a salad with less mayo, not too sweet, and a little bit of tang. This version of the egg dressing is the way that I like it. Feel free to play around with the ingredients to find the right balance for your palate.

Notes:

Fried garlic – you can make your own fried garlic as I did in the Luang Prabang style yum salat. But if you are short on time, premade store-bought fried garlic works just fine.
Mayonnaise – use whichever brand you prefer. Some people will swear by kewpie Japanese style mayo, but I don’t think that makes much of a difference. However, it does have a higher water content and makes a thinner dressing.
Salt to Fish Sauce – salt can be substituted by fish sauce or vice versa at a 1:3 ratio, salt to fish sauce.
Lime to Vinegar – lime juice can be substituted by vinegar at a 1:1 ratio. I prefer lime juice as it’s not as sharp and is a classic Southeast Asian flavor.
Oil – I used an extra light taste olive oil. It has been my new go-to for salad dressings because of its neutral taste. But any neutral flavored oil will work.
Whisking by hand or use a blender – alternative to whisking by hand, toss all the ingredients in a blender and blend. But try not to over blend as the olive oil can become bitter.

Lao Egg Dressing Salad

Time: 10 minutes
Yields: 12-16 servings

Dressing
6 yolks of hard-boiled eggs
1/3 cup neutral flavored oil (I used an extra light taste olive oil)
1/3 cup mayonnaise
2 tablespoons sugar
1 teaspoon salt or 1 tablespoon fish sauce
1 lime juice, about 2 tablespoons
1 tablespoon fried garlic (store bought or homemade)

Salad
Lettuce (any type, I prefer romaine)
Cilantro, torn and destemmed
Tomatoes, sliced
Cucumbers, sliced
White part of hard-boiled eggs, sliced

In a bowl, mash the hard-boiled egg yolks. Add mayonnaise, sugar, salt, fried garlic, and lime juice. Whisk until combined.
Quickly whisk while adding olive oil.
Assemble salad by tossing lettuce, cilantro, tomatoes, cucumbers, and hard-boiled egg whites with the egg dressing.
It is best if served the same day but can be stored in an airtight container in the refrigerator for up to three days. Make sure to shake or stir well before tossing with the salad.
Enjoy!