Yunnan Mint Salad 凉拌薄荷


You know those recipes that you just come back to over, and over, and over again? For me, that is the spicy mint leaf salad, and every time my husband makes it I joke with him that it’s the only reason I married him. A traditional yunnan favorite, you can also serve it with tofu skins or thin slices of beef, although I will admit I like it plain. An easy summer salad, where the fragrance of the mint is balanced with a savory sauce infused with garlic, sesame oil and chili.


2 cups of Mint Leaves

3 tbsp Soy Sauce

1 tbsp Fragrant Vinegar

1 tbsp Sesame Oil

1 small pinch Salt, to taste

1 pinch of Sugar, optional

2 clove of Garlic, minced

1 Thai Chili, minced

Whisk all of the ingredients, except mint leaves, together in a small bowl and taste with salt and sugar. The dressing should be slightly sour and salty to keep pace with the powerful flavor of the mint.

Place the mint leaves in the serving bowl, and toss with the dressing immediately before serving, and no sooner! The vinegar will cause the leaves to wilt very quickly.