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Thai Mushroom Salad (Laab Hed)

Close-up of enoki mushroom in spicy Thai salad with herbs
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Get ready for a flavor party! This easy Thai Mushroom Salad (Laab Hed) is zesty, savory, a little sweet, and packed with fresh herbs. It uses a mix of mushrooms for awesome texture and gets a nutty crunch from toasted rice powder. Perfect for a quick lunch or a standout appetizer!

Ingredients

Scale

For the Mushrooms:

  • 2 Shiitake Mushrooms, cleaned, stems removed
  • 100g Enoki Mushrooms, root end trimmed, separated
  • 2 Button Mushrooms, cleaned
  • 1/4 Tbsp Fungus Mushroom (likely Dried Wood Ear), soaked if dried
  • 100g Shimeji Mushrooms, root end trimmed, separated
  • 50g Oyster Mushrooms, cleaned, torn if large

For the Flavor:

  • 1 tsp Garlic, finely chopped
  • 1 tsp Lemongrass, finely minced (tender part only)
  • 2 Kaffir Lime Leaves, very finely sliced (center vein removed)
  • 1/2 cup total Red & Green Chilies, sliced (adjust to taste)
  • 1 cup total Coriander & Mint, roughly chopped

For the Dressing:

  • 2 Tbsp Fresh Lime Juice
  • 2 Tbsp Fish Sauce
  • 2 Tbsp Toasted Sesame Oil
  • 1 Tbsp Toasted Rice Powder (Khao Khua)
  • 1 1/2 Tbsp Brown Sugar (or palm sugar)

Instructions

  1. Poach Mushrooms: Bring a pot of water to a gentle boil. Add prepped mushrooms and cook until tender but not mushy (1-2 mins for Enoki/Shimeji; 3-5 mins for Oyster/Button; 5-7 mins for Shiitake/Fungus). Drain really well and let cool slightly.
  2. Prep Aromatics: While mushrooms cool, chop the garlic, lemongrass, lime leaves, chilies, coriander, and mint as described above.
  3. Make Dressing: In a small bowl, whisk together lime juice, fish sauce, sesame oil, toasted rice powder, and brown sugar until sugar dissolves. Taste and adjust – need more sour, salty, or sweet?
  4. Combine: In a large bowl, add the drained mushrooms, chopped aromatics (garlic, lemongrass, lime leaves, chilies). Pour the dressing over.
  5. Toss & Serve: Add the fresh coriander and mint. Gently toss everything to coat. Serve immediately!

Notes

  • Serving: Great on its own, over rice (Jasmine or sticky), or with lettuce cups for wrapping. Garnish with extra herbs or rice powder!
  • Make it Vegan: Swap fish sauce for soy sauce (start with slightly less) or vegan fish sauce. Easy!
  • Toasted Rice Powder (Khao Khua): You can buy this at Asian markets, or make it! Just toast uncooked sticky rice in a dry pan until golden brown, cool, then grind coarsely. Adds amazing nutty flavor. Don’t skip it!
  • Spice Level: Use fewer chilies or remove seeds for less heat.
  • Storage: Best eaten fresh! If needed, store poached mushrooms and dressing separately in the fridge for 1-2 days. Chop herbs and toss right before serving. Do not freeze.

Find it online: https://recipesh.com/thai-mushroom-salad/