I first tried this salad in Thailand, when I took a Thai cooking class. Admittedly, it’s not something I’d probably order if I saw it in the menu. However, from the first bite, I was hooked! I have the recipe in the booklet they gave us, but I was too lazy to look for fennel locally. Luckily, a Thai friend thought to cook some for dinner last weekend. And instead of using fennel, he used cilantro and mint, and added in some ground roasted rice for added texture. It was even better than the one we made in Bangkok!
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