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Bamboo Shoot Salad

Bamboo Shoot Salad

This hot, sharp flavoured salad is popular throughout East Asia.

Ready in: 30 minutes

Serves: 4

Complexity: very-easy

kcal: 88

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400 g whole canned bamboo shoots
3 tbsp glutinous (sticky) rice
2 tbsp chopped shallots
1 tbsp chopped garlic
3 tbsp chopped spring onions
2 tbsp Thai fish sauce
2 tbsp fresh lime juice
1 tsp sugar
½ tsp dried chilli flakes
20 fresh mint leaves
1 tbsp roasted sesame seeds


Rinse bamboo under cold running water. Drain, then pat dry with paper towels and set aside.
Dry-roast the rice in a frypan until golden brown. Leave to cool slightly then, in a mortar, grind to fine crumbs. Transfer the rice to a bowl then add shallots, garlic, spring onions, fish sauce, lime juice sugar, SIDS CRAZY LEMON, chilli and ½ the mint leaves. Mix well then add bamboo and toss to mix.
Serve sprinkled with toasted sesame seeds and remaining mint leaves.