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.

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 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 or as a side to suit.
*Scroll down for the full printable recipe card at the bottom of this post.*
Thai Salad Recipe

Ingredients
600 grams (21 oz) white cabbage (stalk removed)
half a large cucumber
1 red pepper
half a large yellow pepper
3 medium carrots
Thai Peanut Dressing
1 lime juiced
6 tbsp sweet chilli sauce
30 grams (1oz) fresh coriander
10 grams (0.35 oz) mint leaves
5 tbsp water
1 tbsp soy sauce
4 tbsp ground nut oil or similar
100 grams (3.5 oz) of peanut butter
Method
STEP 1
- 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 ½ 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.

STEP 2
The thai salad peanut 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 so I just scoop it off or soak the worst of it up with a kitchen paper towel.
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.
Equipment Required
- Grater
- Digital Scales
- Peeler
- 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.
Serving Suggestions
It 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.
It is both vegetarian and vegan but I do often add chicken or serve it alongside my BBQ Chicken Kebabs.
I sometimes make the chicken as I do here in my Bang Bang Chicken dish and it goes perfectly with it (I use 4-
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 love to serve either my No Bake Lemon Cheesecake or my No Bake Lime Cheesecake for afters. Goes down a casual dinner party storm.
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.
It serves four/six as a main meal or 8 as a side. But leftovers are never a bad thing so I make it as it is in the recipe and then enjoy it for lunch etc the next day.
If you fancy a bit of that then you might fancy a bit of this

Easy Thai Salad
Equipment
- Digital Scales
- Zester/Grater
- Large Mixing Bowl
- Food Processor
- Sharp Knife
- Peeler
Ingredients
- 600 grams white cabbage stalk centre removed.
- ½ large cucumber
- 1 large red pepper
- ½ 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
Instructions
- Peel and grate the carrots. Shred the cabbage finely, about ⅔ mm. Chop the ½ 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
Notes
Nutrition
All nutritional information is approximate and intended only as a guide.
Pin For Later!

Do let me know how you got on in the comments below. I do love a good old hairy chinwag.
Donna
Great recoiled my family
Love them
Audra Randall
Delicious great for the summer
Donna
ooo It's so colourful and pretty! #CookBlogShare
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Thanks Donna! Shame the sun isn’t going to be shining this weekend!
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Thanks Donna!
Helen - Cooking with my kids
This looks delicious - the perfect recipe for the season (if the sun ever comes back!) #cookblogshare
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I think it’s lost for ever and ever....... I hope this salad isn’t in vain!
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I think it’s gone forever! Thanks
nancyc
Looks like a great salad!
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Thank you!
Kat (The Baking Explorer)
Such a simple to make and tasty recipe! I love all the bright colours too, it draws you in!
Rebecca - Glutarama
The colours in this salad are amazing, I love Thai but my family don't like the spices and flavours used in Thai food. I may just think stuff them and make this all for ME! Oh and high fives on the house of tranquillity - sounds awesome.
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Thanks Rebecca! Let me know how you get on if you get a chance xx
Monika Dabrowski
This is truly delicious, I love all the flavours you've used in the dressing. Thank you for bringing your fabulous salad to #CookBlogShare!
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Thanks, the dressing is a real taste sensation!
Eb Gargano | Easy Peasy Foodie
Yum - this salad sounds amazing! I'm totally with you on the chilli wimp thing 🙁 Your story about your children made me laugh - my daughter goes on her residential trip this time next year and I am sure I will have all the same feelings - it's so hard to let them go, isn't it? Eb x
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It so is. My son didn’t sleep much so he was a flipping nightmare when he got home! Oh and so smelly ???