Malai Kitchen
$4.49
Lunch - Salads
Available 11:00 am - 3:00 pm
Burmese Tea Leaf Salad (Lahpet Thoke) Lunch
Flavorful salad with lots of texture from 5 types of burmese nuts and carrots, tossed in a fermented green tea dressing salad also has napa cabbage, bibb lettuce, tomatoes, cilantro, dried shrimp, pureed tea leaves, ginger, garlic, and red boat.
Green Papaya Salad (Goi Du Du) Lunch
Traditional slaw-like salad made from muddled green papaya, chilies, herbs, peanuts, and candied bacon muddled with shredded carrots, tomatoes, green beans, bell peppers, mint, cilantro, Thai basil, and ripe mango, in a red boat tamarind vinaigrette. Cannot be made without dressing.
Shrimp and Avocado Salad Lunch
Green leafy salad with wok-seared shrimp, diced avocado, banh mi croutons, tossed in a creamy buttermilk coconut dressing has sliced cucumbers, tomatoes, toasted coconut, and cracked white pepper.
Vermicelli Salad with Lemongrass Chicken ( Bun Ga Nuong) Lunch
Chilled rice noodle salad loaded with veggies and topped with wok seared chicken, crushed peanuts and a imperial roll veggies include bibb lettuce, chopped herbs, cucumbers, bean sprouts, carrots, red bell peppers, tomatoes, and shallots. Drizzled with nuoc mam dressing.
Cucumber Salad Lunch
Green side-salad with cucumber ribbons, mixed greens, and ginger tossed with bell peppers, shallots, cilantro, white pepper, vinegar and lime.
Ahi Tuna Tartare (Larb Tuna) Lunch
Diced sushi grade ahi tuna served Thai larb style with sliced avocado and wonton chips tuna tossed with rice powder, kaffir lime, chilies, shallots, lemongrass, cilantro, mint, Thai basil, green onions, cucumbers, red boat, and lime.