Today’s crunchy Thai eggplant salad is a recipe I’ve made as part of a roundup of Asian bloggers called the #AsianSaladFeast! Thank you to Kimchimari for including me in this very fun project.
Sometimes I dread eating salad. I feel like eating salad to me is like wearing socks. I need to wear socks because my feet would be cold and smelly otherwise, but putting on socks aren’t a particular activity I look forward to. The same is true of salad. I love cooking for my family, but many times after I’m done making the main course, I sigh and look back at the refrigerator, knowing I have to throw together some raw veg to help round out the meal.
One of the few exceptions (besides this amazing carrot salad and this super tart apple and celery slaw) I make is for this Thai eggplant salad — it’s a delicious blend of zesty, spicy, sour, and sweet, making it interesting and fun to eat, bite after bite.