Spicy Salad with Cannabis Leaves


Yum or spicy salad means to bring vegetables and meat to mix with a sauce. The current Thai salad has three main flavors: sour, salty, and sweet. Seasoning sauces or salad dressings are poured a little before serving to make the salad taste good. Since most Thai people are native to spicy food, the dish is very palatable to the locals. With its popularity and simplicity, Yum menus are available in almost every restaurant. Even a shop selling only spicy salad alone can bring in a good income. With a wide variety of spicy salad menus such as vegetable salads such as water mimosa salad, winged bean salad, or various meat salads such as shrimp salad, squid salad, minced pork salad, pork sausage salad, or even a mixed salad menu that mixes everything you like with intense spiciness. There are also some recipes that add fermented fish sauce for more flavor which is very popular nowadays.

But according to history, Yum has not been spicy or hot from the beginning. Originally, it was just a name for a food that was cooked or eaten by mixing various ingredients. It could go well with seasonings that were not restricted to spicy, sour, salty. For example, the old recipe ‘Yum Dawei’ that has been around since the reign of King Rama V is just a deck of vegetables and meats topped with seasonings, served with chili paste that had a mildly spicy flavor, sprinkled with crispy fried shallot, and coconut milk was added for extra creaminess. Since then, the dish has continued to be developed throughout history until it has become a brand of spicy food that’s very mouth watering by default.

Health Benefits

‘Spicy Salad with Cannabis Leaves’, a dish for those who love spicy food. The main ingredient is five battered cannabis leaves, which is just the right amount for this dish. The properties of cannabis help improve appetite and help to calm and relax the body. The leaves are served with a spicy salad that is rich in herbs and minced pork. There is a full range of flavors to be found in every bite, including sour, salty, spicy, and a hint of sweetness.

  • ‘Cannabis leaves’ help relax, induce deep sleep, reduce nausea, vomiting and stimulate appetite. They can also reduce inflammation, spasms and have properties to inhibit the growth of many types of tumors.
  • ‘Shallots’ help prevent allergies anti-inflammation including protection against bacteria and viruses.*
  • ‘Garlic’ enhances the immunity.**
  • ‘Lime’ helps fight free radicals, reduce inflammation and repair damaged cells from infection. It also inhibits the growth of viruses.***
  • ‘Bird’s eye chili’ helps soothe cold symptoms, runny nose and phlegm.***


  • cannabis leaf 1 leaf
  • sweet chili sauce 30 gr
  • thai chili paste 10 gr
  • coconut milk 5 gr
  • wheat flour 5 gr
  • lime juice 10 gr
  • bird’s eye chili 2 gr
  • minced pork 30 gr
  • coconut milk 10 gr
  • oil for frying 200 gr
  • fried shallot 5 gr
  • fried garlic 2 gr


Fry the cannabis leaves.

Mix the cooked minced pork, shallots, fried onions and garlic, lime chili, chili paste and coconut milk to make the salad dressing.

Mix all the ingredients together thoroughly.

Serve the cannabis leaves, pour over the salad dressing and eat.

* Russo M, Spagnuolo C, Tedesco, The flavonoid quercetin in disease prevention and therapy: facts and fancies. Biochem Pharmacol. 2012;83(1):6-15.
** Moutia M, et al. Review Article In Vitro and In Vivo Immunomodulatory Activities of Allium sativum L. Evidence-Based Complementary and Alternative Medicine 2018; Article ID 4984659.
*** Hemilä H, Chalker E. Vitamin C for preventing and treating the common cold. Cochrane Database of Systematic Reviews 2013, 1. DOI: 10.1002/14651858.CD000980.pub4
Asst. Prof. Dr. Ekkarat Bamrungphut, Herbs and Phytochemicals
Herbal Information Office, Faculty of Pharmacy Mahidol University –
**** vonne D., Ofelia G., Guillermo O., José P., & Tzayhrí G. (2014). Determination of Capsaicin, Ascorbic Acid, Total Phenolic Compounds and Antioxidant Activity of Capsicum annuum L. var. serrano by Mid Infrared Spectroscopy (Mid-FTIR) and Chemometric Analysis. Journal of the Korean Society for Applied Biological Chemistry, 57(1): 133-142.