Quick Thai Salad
It's salad weather!! Try my zingy Thai Salad next time you're looking for a quick, tasty salad recipe. You’ll find the Blender, conventional knife, and Thermomix methods for making the dressing below.
Equipment
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
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.
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.
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
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.
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
Calories: 191kcalCarbohydrates: 18gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 633mgPotassium: 785mgFiber: 4gSugar: 9gVitamin A: 4534IUVitamin C: 106mgCalcium: 153mgIron: 5mg
Tried this recipe?Let us know how it was!
*/