Quick Thai Salad

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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

FAQ

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

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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

Equipment

Ingredients
  

Salad

  • 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

Dressing

  • 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

Instructions
 

  • 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

Dressing

  • 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.

Notes

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

Nutrition

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
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Thank you for stopping by,

Happy Cooking

j

xx

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!

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