Name: Thai Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 people
Ingredients: 3 cups mixed salad green; 1 Lebanese cucumber (julienned (also known as a Persian cucumber)); 1/4 cup red onion (very finely sliced); 3/4 red pepper (finely sliced); 1 carrot (julienned); 1/4 cup mint (roughly chopped); 1/4 cup cilantro (roughly chopped); 1 tbsp peanuts (roughly chopped); 1/2 red chilli (seeds removed finely diced (note 1)); 2 tbs tamari (note 2); 2 tsp coconut sugar (note 3); 1 tsp fish sauce; 1 tsp sesame oil; 1 tbsp lime juice

Share2

Pin105

Yum17

124 Shares

Jump to Recipe Print Recipe

Thai Salad – a super fresh, light and healthy salad with the flavours of Thailand. This is a great recipe to make for a crowd if you’re looking to freshen up, and glam your dinner time!

Whoops, I accidentally brought two Thai recipes in two weeks (hello salmon curry!)! What can I say, I love Thai food!

Do you know what I also love? Big, hearty healthy salads! Give me a big bowl of Israeli couscous salad, a plate of pesto potato salad or a healthy grain salad and I’m a happy gal!

Leafy Green Thai Salad

This salad is light, fresh and healthy – everything you look for in a salad. A simple green salad turned extraordinary, a must have at your next gathering!

This salad has fresh vegetables, and is combined with a beautiful, lightly spiced Thai inspired dressing.

Thai Salad Ingredients

Fresh veggies are the key to this dish. This Thai salad used a leafy green based, and is then topped with fresh veggies.

You’ll need;

salad greens
Lebanese/Persian cucumber
red onion finely sliced
red capsicum/red pepper
carrot
fresh herbs

How to Cut Your Veggies

The methods used to cut the cucumber, carrot and capsicum is called Julienning.

To julienne a vegetable simple means to cut them into match sticks. You want your carrot, cucumber and capsicum to be cut into thin matchsticks for this salad.

How to Make the Thai Dressing

The dressing is the key element of this salad. Without it, the salad is super plan and bland. It brings the Thai flavour to the salad and should not be skipped.

To make the dressing you’ll need;

red chili
tamari soy (or soy sauce)
coconut sugar, brown sugar or white sugar
fish sauce
sesame oil
lime juice

Combine these ingredients into a jar and shake well, adjusting flavours as you go.

Thai cooking requires a balance of sweetness, saltiness, spice and sourness.

What to Serve Thai Salad With

This salad basically goes with anything, but in particular, pairs really well with light proteins such as salmon.

You could also serve it with beef marinated in a bit of lime juice, chili, tamari soy and sesame oil.

Want more Thai recipes? Try these

Thai Chicken Sausage Rolls
Thai Red Curry with Chicken
Red Salmon Curry
Thai Vermicelli Noodle Salad by It’s Not Complicated
Thai Chicken Larb by It’s Not Complicated
Thai Pomelo Salad with Roast Duck by The Devil Wears Salad

If You’re Looking for More Salad Recipes, try this!

Georgie x

Thai Salad

Course: Main Course, Salad

Cuisine: Thai

Keyword: Fall Salad Recipe, green salad, Thai salad

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: people

Calories: 74kcal

Author: The Home Cook's Kitchen

This fresh & simple Thai salad is a perfect combination of fresh and healthy ingredients. Easy, quick and delicious!

Print Recipe

Ingredients

3 cups mixed salad green
1 Lebanese cucumber, julienned (also known as a Persian cucumber)
1/4 cup red onion, very finely sliced
3/4 red pepper, finely sliced
1 carrot, julienned
1/4 cup mint, roughly chopped
1/4 cup cilantro, roughly chopped
1 tbsp peanuts, roughly chopped

Dressing

1/2 red chilli, seeds removed finely diced (note 1)
2 tbs tamari, note 2
2 tsp coconut sugar, note 3
1 tsp fish sauce
1 tsp sesame oil
1 tbsp lime juice

Instructions

Slice onion, cucumber, carrot and red pepper.
Place salad leaves in a large bowl
Top with onion, cucumber, carrot and red pepper.
Make dressing by placing all ingredients in a jar and shaking. Adjust flavours according to taste.
Pour dressing over salad and lightly toss.
Top salad with bean sprouts, mint, coriander and top with peanuts.

Notes

Note 1 - use as much chilli as you desire. I don't like a lot of spice so I use half a chilli seeds removed. I also prefer using the red bird's eye chilli but have a hard time finding them in America, so use green serrano's instead.

Note 2 - tamari is a gluten free soy sauce and has a really nice flavour. If you don't have tamario, regular soy sauce will do.

Note 3 - coconut sugar can be substituted for brown sugar or palm sugar, or regular white sugar if you have it.

Nutrition

Did you make this recipe? I'd love to see your work! Tag me @thehomecookskitchen or tag #thehomecookskitchen!

If you loved this recipe, I’d love for you to leave a comment and review! Also, don’t forget to snap a pic of your finished recipe and share it on our on our Instagram account using the hashtag #thehomecookskitchen or tagging me @thehomecookskitchen. I’d love to see your creations!

Afraid you’ll miss a post? Subscribe today and receive updates on new posts, and bonus recipes and information! Follow along on Instagram, Facebook for food inspo and adventures, or see what I’m loving on Pinterest!