Estimated reading time: 8 minutes
Try my zingy Thai Salad next time you're looking for a quick, tasty dish. Make the dressing using the conventional method or use the Thermomix Thai Salad method.
The Thai salad is versatile and naturally vegetarian, with simple options to add tofu or beef, so everyone at the table is covered.
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Key Takeaways
- Thai Salad is a quick and tasty dish, perfect for weeknights and packed with flavour.
- The salad features fresh ingredients like mixed salad leaves, coriander, mint, and a tangy dressing.
- Adjust the dressing ingredients to suit your taste, balancing sweet, salty, spicy, and sour notes.
- Add protein such as tofu or beef for a complete meal, and consider garnishes like peanuts or fried shallots.
- You can prepare the salad ahead of time but add the dressing just before serving for the best results.
Cooking Options
This recipe includes:
- Conventional and Thermomix methods are available below
- Vegetarian & Meat options
Table of contents
Salads are so easy to throw together on a weeknight. Plus Thai Salad is always packed with flavour and is a good base for a complete meal. By adding a protein source like tofu, beef or chicken, it becomes satisfying and nutritionally balanced.
Thai Salad Ingredients
It includes fresh salad greens and two herbs, coriander and mint, which elevate the flavour profile.
- mixed salad leaves
- fresh coriander
- fresh mint
- fresh bean sprouts
- red capsicum
- red onion
- cucumber
Thai Salad Dressing: Conventional, Blender or Thermomix
The salad gets so much of its flavour from the super-tangy dressing. Adjustments can be made to the ingredient ratios to cater for individual preferences.
- fresh lime juice
- coriander root
- garlic
- fish sauce *omit if desired
- small birds-eye chilli
- palm sugar
*Fish sauce adds a little bit of funkiness; it can be omitted for vegetarians. The dressing is a mouth puckering taste sensation without the palm sugar, so use the sweetness to balance the Thai Salad dressing. The dressing can be made by chopping the ingredients finely or placing them in a Thermomix or blender.
Toppings or Garnishes
The additional extra's add even more crunch and flavour, elevating the salad further. Sprinkle them over the Thai salad just before serving
- salted roasted chopped peanuts
- fried shallots
- shredded kafir lime leaves
Choose from one or two of the above toppings; there is no need to use them all.
Fried Shallots are available in Asian stores, and most Woolworth's and Cole's also stock them in the international aisle.
Don't have a Thermomix?
For this recipe, a KitchenAid blender can be used in place of the Thermomix for the blending step. It's capable of handling this task effectively - just adjust the speed and timing as needed.
Quick Thai Salad
Equipment
- 1 Blender
Ingredients
- 120 g mixed salad leaves
- 170 g cucumber sliced
- 1 red capsicum finely sliced
- 30 g red onion finely sliced
- 120 g bean sprouts fresh
- 25 g coriander fresh
- 25 g mint fresh
- ½ long red chili
- 30 g salted peanuts
Salad Dressing
- 25 g fish sauce 1 TBS *optional (omit for vegetarian or vegan)
- 50 g fresh lime juice 2 TBS
- 25 g sweet chili sauce 1TBS
- 2 cloves garlic
- 30 g peanut oil 1TBS
- ¼ long red chili
- 1 coriander root washed thoroughly to remove dirt
- 5 g palm sugar 1 teaspoon (coconut sugar, or brown sugar)
Instructions
- Place the mixed salad leaves on a large serving platter.120 g mixed salad leaves
- Add the cucumber, capsicum, bean sprouts, and red onion to the leaves.170 g cucumber, 1 red capsicum, 120 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.½ long red chili
- Scatter the peanuts over the salad.30 g salted peanuts
Thermomix Salad Dressing Method
- Place all the dressing ingredients in the TM Bowl. Blitz 5 sec/Speed 9.25 g fish sauce , 50 g fresh lime juice, 2 cloves garlic, 30 g peanut oil, ¼ long red chili, 1 coriander root, 5 g palm sugar, 25 g sweet chili sauce
- Dress the salad just prior to serving.
Conventional Salad Dressing Method
- Finely chop garlic, chilli, and coriander root. Place the ingredients into a jar with the remaining ingredients.2 cloves garlic, 1 coriander root, ¼ long red chili
- Shake the ingredients until they are combined and the sugar has dissolved. Test to ensure the balance of flavours. Adjust as required.25 g fish sauce , 50 g fresh lime juice, 25 g sweet chili sauce, 30 g peanut oil, 5 g palm sugar
- Serve over the salad.
Blender Salad Dressing Method
- Place all the dressing ingredients in the KitchenAid Blender. Blitz until smooth.25 g fish sauce , 50 g fresh lime juice, 25 g sweet chili sauce, 2 cloves garlic, 30 g peanut oil, ¼ long red chili, 1 coriander root, 5 g palm sugar
- Dress the Thai Salad before serving.
Notes
This Thai salad can be prepared using a blender, conventionally with a regular knife, or using a Thermomix - all methods are included in the recipe. The base salad is naturally vegetarian and works beautifully as a light side, or extra protein can be added to make it a more substantial, fresh main meal. The dressing can be prepared ahead of time and stored in the fridge for up to 3 days. For best results, toss the salad just before serving to keep the leaves crisp. Proteins to choose from could include marinated beef or crispy tofu. Chicken or prawns also work well if preferred. Ingredient substitutions are flexible: swap brown sugar for palm sugar, lime for lemon, and use tamari or coconut aminos in place of fish sauce if needed. Fresh herbs can be adjusted to taste. *Dressing the salad before serving may cause the salad to wilt.
Log in: Then add your own recipe notes below!
Nutrition
Protein for your Thai Salad
All a Thai Salad needs is a bit of protein to make it a complete meal. Sometimes I will serve it with the traditional thinly sliced beef, other times I feel like something a little lighter and opt for tofu.
Thai Beef Salad
Steps for making my Thai Beef Salad Recipe
- Select a thick cut of good quality steak
- Place the steak in a glass bowl with a little extra chopped chilli, oil, and lime juice to marinate for 15 minutes
- Heat a pan with oil until hot.
- Cook for 1 - 1 ½ minutes each side. (med rare)
- Allow the steak to rest.
- Slice thinly and place over the salad
- Add garnishes to the Thai Beef Salad
Vegetarian Thai Tofu Salad
Steps for making a Tofu Thai Salad
- Select a firm tofu and cut into large cubes.
- Marinate in chopped chili, oil, and lime juice.
- Refrigerate until required.
- Fry gently until golden.
- Add to the prepared salad.
My favourite way to serve the Thermomix Thai 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?
Balancing the Dressing
It's the dressing that brings this salad alive and gives the dish its wow factor. The flavours are authentically Thai. Most Thai dishes include 4 elements:
- Sweet
- Salty
- Spicy
- Sour
If the dressing is too salty for your taste, you can add a little more sugar; if it's too sweet, add a little more lime juice.
Why I LOVE this Thai Salad Recipe
- It's super healthy and counts for at least 2-3 vegetable serves.
- The salad is fabulously quick to prepare.
- Makes a great feature salad with just a little extra protein.
- It reminds me of being on holiday in Thailand.
- Fresh, tasty, light, and low in calories and carbohydrates.
- Perfect dish for the Barbecue season.
FAQ Thai Salad
Absolutely, simply chop the garlic, chili and coriander root finely and place in a glass jar with the remaining dressing ingredients and shake. It's so simple!
Fish sauce is readily available in the Asian section of any supermarket.
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's essential unless you are a vegetarian or vegan.
Yes, you can make it ahead of time. But please don't add the dressing until just before serving.
Yes, absolutely leave the chilli out if you don't like heat.
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 for an interesting Thermomix Thai Salad.
Other Favourite Salads
We eat a lot of salads through summer so you will find an abundance of Thermomix salad recipes on this site. Some of my favourites are the Lentil & Cous Cous Salad. The inclusion of legumes makes it filling and a good source of protein for vegetarians or vegans. I also love the Salmon Potato Salad for something a little more special, or the Caesar Salad with Homemade Caesar Dressing.
More Thai Favourite Recipes
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What style of Thermomix Thai Salad will you make? A vegetarian version with Tofu, the traditional Thai Beef Salad, or will you try the Thai Fishcake Salad?
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Happy Cooking
j xx
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Ros says
Yummo! This recipe is great. Its become one of my regular recipes. I use extra peanuts, garlic and bean sprouts and double the dressing. The salad keeps well too.
Julie Carlyle says
Thank you so much Ros
I am always surprised at how well the salad lasts. I find myself topping up with sprouts or nuts for days just to drag it out a little longer!. I'm so pleased you enjoy it too.
Julie xx
Julie Carlyle says
Hi Patricia
Thank you so much for coming back and leaving your lovely message. I'm so pleased you enjoyed the recipe.
j xx
Amanda Franklin says
Absolute taste sensation. Will be making this again!
Julie Carlyle says
Hi Amanda
I’m so pleased you think so!
J xx
Patricia Bellington says
Just delicious. Make the salad and fish cakes as part of the Monday night cook along, and they’re amazing!