Leon’s Oyster Shop Siam Salad

Siam Salad (inspired by SlyRooster)

This Siam Salad is one of the most special recipes to me — not just because it’s vibrant, fresh, and packed with flavor — but because it reminds me of one of the best days of my life.

In September 2023, Blair, Bri, and I spent an entire day laughing, eating oysters, and living it up. We stumbled across this incredible recipe from SlyRooster, and it immediately became a staple for me. Every time I make it, I’m transported back to that carefree, perfect weekend.

This version is adapted slightly from the original SlyRooster recipe (huge thanks to them!). Here’s my spin:

Ingredients

Salad:

• ½ head Napa cabbage, thinly sliced (or substitute with an Asian salad mix if you can’t find good Napa cabbage)

• 1 cup mandarin orange sections (I used two no-sugar-added fruit cups)

• ½ cup toasted peanuts

• ½ cup fresh mint leaves, julienned

• ⅓ cup crispy fried shallots (I used store-bought Lars crispy fried onions)

• 3 scallions, thinly sliced on the diagonal

• ½ avocado, diced

Protein (optional but highly recommended):

• 2 chicken breasts
  (Drizzled with EVOO, salt & pepper, roasted at 450°F for 15 minutes, then rested 5–10 minutes before slicing)

Dressing:

• ½ cup rice wine vinegar
  (I ran out halfway through, so I used half regular and half Yuzu citrus rice vinegar — highly recommend!)

• ¼ cup neutral oil (canola, peanut, or avocado oil)

• 2 Tbsp sweet chili sauce

• 2 Tbsp soy sauce (subbed in for the fish sauce; for gluten-free, use GF soy sauce or coconut aminos)

• 1 Tbsp soy sauce (yes, another!)

• 1 Tbsp simple syrup
  (Or if your vinaigrette isn’t thick enough, add honey, hot honey, or thick English cane syrup)

• 1 Tbsp grated fresh ginger

• 1 Tbsp toasted sesame oil

• 1 tsp sriracha

• 1 tsp red pepper flakes

• Juice of ½ lime

Instructions:

1. Make the Dressing: In a large measuring cup, whisk together all the dressing ingredients until well combined. Taste and adjust — I love adding a drizzle of honey if it needs a little body or a spicy kick.

2. Assemble the Salad: In a big bowl, toss together the cabbage (or salad mix), mandarins, peanuts, mint, fried shallots, scallions, and diced avocado.

3. Add the Chicken: If using, layer sliced roasted chicken over the top.

4. Dress it Up: Pour the dressing over everything and toss gently to combine.

Notes:

• Prep time: About 10-15 minutes (even less if you buy pre-chopped salad mix!)

• Difficulty: Super easy

• Vibe: Fresh, zesty, crunchy, and a little sweet/spicy

Thank you again to SlyRooster.com for the inspiration and to that September day with Blair and Bri that made this recipe feel like a little time capsule of joy.