Spring Salad

Fresh spring salad with Tuk Meric dressing

Mixed greens with black berries & Tuk Meric dressing
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Course: Salad
Cuisine: Cambodian Fusion
Keyword: Kampot Pepper, Salad, Tuk Meric
Servings: 4
Calories: 134kcal
Author: Channy Laux


  • 1 tbsp Angkor Tuk Meric
  • 1.5 tbsp lemon juice fresh squeezed
  • 1/2 tsp Angkor Thnot sugar*
  • 1/2 tbsp olive oil
  • 1/2 pound spring mix
  • 1/4 cup onion sliced
  • 1/2 cup walnut
  • 1 cup cherry tomato


  • Prepare dressing – Whisk Tuk Meric, lemon juice, sugar and olive oil. Set aside.
  • Prepare salad – Place the baby arugula in a large salad bowl, then top it with onion, nuts and tomato.
  • Serve – Just before serving; mix the dressing well, then drizzle over the lettuce and toss

Nutrition Facts

Calories: 134kcal | Carbohydrates: 7g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 258mg | Fiber: 1g | Sugar: 2g | Vitamin A: 826IU | Vitamin C: 25mg | Calcium: 26mg | Iron: 1mg


* Substitutions:
  • Substitute Thnot Sugar with brown sugar 
Other greens that are good for this salad can be spinach, arugula, or your favorite lettuce.
Topping on salads are like icing on a cake. They add color, texture, flavor and more nutrition for our bodies.  But, too many toppings can overpower the taste and look of your salad.  I usually use three toppings: onion (it could be shallots, green onions, or red/white/yellow onion), any kind of nut or seeds, and last but not least some kind of colorful vegetables/fruit for a beautiful contrast and additional texture.  
Check out these varieties: 
Angkor Food Tuk Meric is Cambodian peppercorn sauce made from organically certified Kampot Peppercorn.
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Channy Laux

Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family. In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years. In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award. Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA. Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.

Leave a Reply