
Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min

A beautiful and refreshing Thai salad featuring edible flowers tossed with crisp vegetables and a simple sweet chili dressing. This colorful dish is perfect as a light appetizer or side dish, combining delicate floral flavors with classic Thai taste.
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Delicate, tender flower petals and mixed greens are contrasted by the crisp, thinly sliced cucumber for a refreshing crunch. The overall mouthfeel is light and airy with occasional soft chew from the flowers.
Bright citrus from the lime is front and center, joined by the pungent, savory-fermented note of fish sauce. Subtle floral perfume from the edible flowers lifts and softens the aroma.
Chilled off-dry Riesling or a lightly sweet jasmine iced tea; sparkling water with a lime wedge is a non-alcoholic alternative.
Grilled shrimp or chicken satay, steamed jasmine or coconut rice, and fresh spring rolls — light, mildly seasoned sides that complement the salad's bright, savory dressing.
Wash the edible flowers gently under cool water and pat dry with paper towels. Remove any green parts from the base of the flowers.
Wash and dry the mixed greens, then place them in a large bowl. Add the sliced cucumber and gently toss together.
In a small bowl, mix together the fish sauce and lime juice to create a simple dressing. Stir well until combined.
Pour the dressing over the greens and cucumber, then gently toss to coat everything evenly.
Carefully arrange the edible flowers on top of the salad just before serving, keeping them whole for the best visual presentation.
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