This Easy Thai Salad is absolutely sensational and one of my most tried and tested favourites. So simple and easy to prepare it belies it’s big flavour punch from the thai salad dressing. Full of incredible Asian flavours, pimp it up or down to suit your hottest desires.
This is a vegetarian Thai Salad but I do often make it into a Chicken Thai Salad or serve it alongside my BBQ Chicken Kebabs. It is light, full of veg and off the scale delicious. It tastes decadent even if it is light, healthy and gluten free.
Plus it only takes 15 minutes or so from start to crunchy finish.
If you like the whole Asian Peanut Butter, Lime, Coriander thing then this salad is so your bag, trust me.
I fell hard for these flavours when I visited the country a few years ago. I could eat a dustbin full of it.
I serve it as a main meal and as a side to suit.
But first some……scroll past to the recipe below if you’re hungry.
This week has seen my son go on his very first residential school trip. Of course I was devastated and thrilled at the same time.
Devastated that he was away from me and thrilled for him to be having a blast with his friends. It kind of sums up the whole parenting thing doesn’t it?
But anyways, I couldn’t help but smile at the whole new atmosphere that descended upon our house the morning of departure.
My children actually TALKED to each other. There was no screaming, no spitting and not even the littlest of snitching. Not even from me.
I didn’t have to put on my psycho b.tch face once……. It was like my children had turned into Julian and Anne from the Famous Five. I always wanted to be Aunt Fanny……….crack open the ginger beer Dick, my life is complete.
Thai Salad Recipe
This incredible and healthy salad is a favourite of mine for any outdoor eating and easy entertaining. I have made it for girly dinner parties too, as it is light to eat later in the evening and free from garlic and onion which is, lets face it, not great for the middle aged digestion.
I serve it with chicken made as I do here in my Bang Bang Chicken dish and it goes perfectly with it (I use 5 chicken breasts). But you could use store bought rotisserie chicken, supermarket bread crumbed chicken or roast some plain chicken breasts for an even simpler option.
I quite often use leftovers from my Slow Cooker Roast Chicken too.
I don’t add any fresh chillies to it as I am a wimp but you could add a tsp/tbsp of chilli paste to the dressing depending on the heat in the paste and your palate.
I like the gentle heat from the sweet chilli sauce but I know that I am a real spice big girl’s blouse.
If you are making this for a family of four then it does make a lot of leftovers but I like that. It gives me tea for two the next day. Yeah baby…
- The only taxing thing about this recipe is the chopping and grating. Make sure your knife is sharp and watch out for the sake of your fingers.
- Slice the 600 grams white cabbage thinly, about 2-3 mm wide.
- Slice the red pepper into 1 cm slices.
- I use my grater thing on my food processor to grate my 3 carrots but a normal box grater is fine.
- I cut my 1/2 a cucumber in half and then use a teaspoon to scoop out the watery seeds.
- Use the largest mixing bowl you have to place all the sliced peppers, cucumber and cabbage.
The thai salad dressing is also very simple to put together.
- Put the juice of a lime, 6 tbsp sweet chilli sauce, 30 grams coriander, 10 grams mint leaves, 5 tbspwater, 1 tbsp soy sauce, 4 tbsp ground nut oil and 100 grams of chunky peanut butter in your food processor and whizz until everything is blitzed.
- I challenge you not to lick the bowl…..It is incredibly lush.
- All that is left is to bring the two together. You do need a big bowl. The bigger you have the easier it will be to dress the salad.
- I use two forks and keep turning it over until I get the coverage throughout.
- Serve immediately or cover for up to an hour before serving.
How to Store Thai Salad
I have stored it in the fridge covered and eaten it the next day. The slices of cucumber look rather sorry for themselves but the rest of the salad stands up rather well. It has lost some kerb appeal though I admit.
Sometimes some water may collect at the bottom but I just avoid it…..that’s what she said. But it is best served soon or up to an hour after it has been dressed with the Peanut Dressing.
So generally if you want to make this more than an hour ahead then keep the salad and the dressing separate and all will be super fabulous and crisp.
- Digital Scales
- Sharp Knife
- Food Processor
- Large Mixing Bowl
Thai Salad Tips
- Make sure your knife is sharp enough
- To make ahead simply make the salad up but don’t add the dressing until you are ready to serve.
- Add more water if your sauce is too thick.
- Shred the cabbage thinly.
- Use a large and shallow serving bowl to make it easier to toss the salad in the dressing.
Easy Thai Salad
This Thai Salad is absolutely sensational and one of my most tried and tested favourites. So simple to prepare it belies it's big flavour punch. Full of fabulous Asian flavours like lime, coriander, mint and peanuts, pimp it up or down to suit your chilli desires.
- 600 grams white cabbage stalk centre removed.
- 1/2 large cucumber
- 1 large red pepper
- 1/2 large yellow pepper
- 3 medium carrots
Thai Peanut Dressing
- 1 lime juiced
- 6 tbsp sweet chilli sauce
- 30 grams coriander
- 10 grams mint leaves
- 5 tbsp water
- 1 tbsp soy sauce
- 4 tbsp ground nut oil
- 100 grams chunky peanut butter
Peel and grate the carrots. Shred the cabbage finely, about 2/3 mm. Chop the 1/2 cucumber down the middle and scoop out the watery seeds with a tsp. Throw these away. Slice the cucumber up and thinly slice peppers up and place it all in the biggest bowl that you've got!
Put all the ingredients for the dressing in the food processor and blitz well.
Pour the dressing over the salad and mix well. Just keep gently turning it all over until you get everything covered.
Transfer to your serving dish.
Apply To Bereft Face
Use the largest mixing bowl you have. Otherwise it will be rather difficult to mix it all together.
You do want the white cabbage to be very thin strips about 2/3 mm wide. It will alter the flavour of the dish otherwise.
If you want to make this hours ahead of time then simply prepare the salad and keep the dressing to one side to mix with the salad when you are ready to serve.
Here are another couple of great Asian dishes.
Or amazing Salad dishes –
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Do let me know how you got on in the comments below. I do love a good old hairy chinwag.