Quick Thai Salad

Published , Last Updated

Try my zingy Thai Salad next time you’re looking for a quick, tasty side dish. Try making the dressing by hand or in the Thermomix.

Overhead image of Thai Salad

Salads are so easy to throw together on a weeknight. Thai Salad is always packed with flavour and is a good base for a meal. It includes fresh salad greens and two herbs, coriander, and mint. The dressing gets more flavour from lime, coriander root, garlic, and a small amount of chili. Plus, I included some salted peanuts and bean sprouts for a little extra crunch.

All it needs is a bit of protein to make it a complete meal. Sometimes I will serve it with the traditional thinly sliced beef, for a Thai Beef Salad, but it’s good to change things up.

My favourite way to serve this salad is with Tod Mun Pla or Thai fish cakes. When making the fish cakes for the salad, try making them a little bit smaller than usual so they can be scattered through the salad. If you’re looking to add a bit more spice to your salad why not make my Thai hot sauce Nam Prik Pao as a side dish.

Thai Fish Cakes
Thai Fish Cakes


Where can I find fish sauce?

Fish sauce is readily available in any supermarket in the Asian section.

What can I substitute for fish sauce?

I understand if some people prefer not to use fish sauce, but there really isn’t anything else that gives the same salty and “funky” flavour. It really is essential.

Can I make this salad ahead of time?

Yes, you can make it ahead of time. But please don’t add the dressing until just before serving.

Can I leave out the chili?

Yes, absolutely leave the chili out if you don’t like heat.

What can I serve the Thai Salad with?

You can serve this with any protein, traditionally it is very thinly sliced beef strips. Although you could try tofu or the fish cakes above.

Thai Salad on a rustic background with peanuts

Balancing the Dressing

The dressing brings a true Thai flavour to the salad. There are 4 elements to Thai cooking – sweet, spicy, salty, and sour. It’s the dressing that brings this salad alive and gives the dish its wow factor. If you taste the dressing and find it is too salty for your taste you can add a little more sugar, if it’s too sour add a little more oil or coriander.

Why I LOVE this Thai Salad

  1. It’s super healthy and counts for at least 2-3 vegetable serves.
  2. The salad is fabulously quick to prepare.
  3. Makes a great feature salad with just a little extra protein.
  4. It reminds me of being on holiday in Thailand.
  5. Fresh, tasty, light, and low in calories and carbohydrates.
  6. Perfect dish for the Barbeque season.
Overhead image of Thai Salad on white background

Let’s Connect!

I share loads of great recipes on the page. Our community group page is a fabulous place to ask questions and share images of recipes you have made! It helps inspire others to cook new and interesting dishes.

If you would like more great Thermomix recipes, please follow the ThermoKitchen FB Page.

For more Thermomix recipe inspiration LETS CONNECT on;


Overhead image of Thai Salad

Quick Thai Salad

Julie Carlyle
It's salad weather!! So try my zingy Thai Salad next time you're looking for a quick, tasty side dish. The dressing can be made by hand or in the Thermomix.
Prep Time 10 mins
Total Time 10 mins
Course Lunch, Main, Main Dish, Salad
Cuisine Asian, Thai
Servings 4 serves
Calories 158 kcal




  • 100 g mixed salad leaves
  • 170 g cucumber sliced
  • 130 g red capsicum finely sliced
  • 30 g red onion finely sliced
  • 130 g bean sprouts fresh
  • 25 g coriander fresh
  • 25 g mint fresh
  • 1/2 long red chili
  • 30 g salted peanuts


  • 30 g fish sauce
  • 50 g lime juice fresh
  • 20 g sweet chili sauce
  • 2 cloves garlic
  • 20 g peanut oil
  • 1/4 long red chili
  • 1 coriander root
  • 4 g palm sugar or coconut sugar, or brown sugar


  • Place the mixed salad leaves on a large serving platter.
    100 g mixed salad leaves
  • Add the cucumber, capsicum, bean sprouts, and red onion to the leaves.
    170 g cucumber, 130 g red capsicum, 130 g bean sprouts, 30 g red onion
  • Roughly chop the coriander and mint. Add to the salad.
    25 g coriander, 25 g mint
  • Toss the salad gently so the salad is combined.
  • Thinly slice red chili and garnish the salad with the chili.
    1/2 long red chili
  • Scatter the peanuts over the salad.
    30 g salted peanuts


  • Place all the dressing ingredients in the TM Bowl. Blitz 5 sec/Speed 9.
    30 g fish sauce, 50 g lime juice, 2 cloves garlic, 20 g peanut oil, 1/4 long red chili, 1 coriander root, 4 g palm sugar, 20 g sweet chili sauce
  • Dress the salad just prior to serving.


Don’t dress the salad until just prior to serving or the salad may wilt.


Calories: 158kcalCarbohydrates: 16gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 860mgPotassium: 778mgFiber: 4gSugar: 6gVitamin A: 4120IUVitamin C: 109mgCalcium: 150mgIron: 5mg
Keyword healthy, Thai Cooking, Thai Recipe, Thai Salad, Thermomix
Tried this recipe?Let us know how it was!

I hope you have enjoyed this recipe. If you have made this dish I would love for you to come back and comment.

Leaving a comment and a star rating helps others decide if they should try my recipe. Plus if you hit the social media share buttons, your friends may find a delicious new recipe too!

Thank you for stopping by,

Happy Cooking



1 thought on “Quick Thai Salad”

  1. Patricia Bellington says:

    5 stars
    Just delicious. Make the salad and fish cakes as part of the Monday night cook along, and they’re amazing!

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Other Great Thermo Kitchen recipes

ThermoKitchen Recipe Book

Two new ThermoKitchen cookbooks now available!


Never miss a recipe!

Sign up to our newsletter to get the latest free recipes delivered straight to your inbox!

    © 2022 ThermoKitchen All Rights Reserved | ADMIN