Thai salad is a colorful, crunchy mix of cabbage, peppers, carrots, fresh herbs, and peanuts tossed with a bright lime dressing. Serve it as a light lunch or side dish, or add your favorite protein and make it dinner.
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If you’re used to picking up your salads in plastic bags at the supermarket there’s something incredibly exotic about a Thai salad. Thai salads are typically made with a combination of sweet, sour, spicy, and salty flavors, which is a common flavor profile in Thai cuisine overall and very different from what we in the West expect in our salads.
Why I love Thai salad
âž¡ It looks like I shopped at a specialty market, but every ingredient came from my regular grocery store.
âž¡ The cabbage stays crisp, so I can make it ahead and actually look forward to the leftovers.
âž¡ The lime and fish sauce dressing is light, bright, and incredibly refreshing without weighing down all that crunch.
Thai salad ingredient notes
- CABBAGE: both green and red cabbage. I almost always opt for Savoy cabbage for slaws because it’s got a little more personality than plain green cabbage. You could make Thai salad with a bagged coleslaw mix in a pinch.
- CRUNCHY VEGETABLES: shredded carrots, bell pepper, and sliced snap peas or snow peas add color, sweetness, and plenty of crunch. I slice the pea pods on the diagonal.
- HOT PEPPERS: totally optional. I went with red jalapeños and they really did spice up the salad.
- RED ONION: not traditional but I think every salad needs some sort of onion presence. You could also use scallions.
- FRESH MINT AND CILANTRO: this is a must, and they must be fresh. If you absolutely don’t do cilantro, substitute basil.
- ROASTED PEANUTS: I love to use roasted and salted Spanish peanuts! Cashews can be used as an alternative.
Thai lime dressing
This is where the Thai flavors really take over. It’s a Thai vinaigrette style dressing, featuring a mix of sour, salty, sweet, and spicy flavors. This sets it apart from Western mayo laden slaws, or even other Thai salads dressed with a creamy peanut dressing.
- FISH SAUCE
- fish sauce is made by fermenting fish and salt together over a period of several months. There are vegetarian fish sauces on the market if needed. They mimic the flavor of fish sauce with soy, mushrooms, seaweed, and/or miso.
- FRESH LIME JUICE
- BROWN SUGAR
- FRESH GARLIC
- FRESH GINGER
- TOASTED SESAME OIL
Snip, don’t chop
The best way to incorporate tender herbs like cilantro and mint into this Thai salad is to simply snip them in with clean kitchen shears. It’s easier than setting up a chopping station, and it keeps the herbs from being battered and bruised by your knife. Snip in those tender cilantro stems, too, they’re delicious! Cilantro stems have a similar flavor to the leaves, and are often used in Southeast Asian recipes. If you’re unsure, just give them a taste.
Make it a meal
As is, this salad is an amazing lunch or side dish. Add some extra protein to make it a meal:
- shredded rotisserie chicken
- grilled shrimp
- salmon
- thinly sliced steak
- tofu
Can I make Thai salad ahead?
Yes. Prep the vegetables and dressing separately and refrigerate them for up to a day. Toss everything together closer to serving, then add the herbs and peanuts last so they stay fresh and crunchy.
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Thai Salad
Video
Equipment
- mandoline slicer, optional Buy it here
Ingredients
- 4 cups finely shredded Savoy cabbage*
- 3 cups finely shredded red cabbage
- 1 cup shredded carrot
- 1/2 cup sliced pea pods
- 1/2 cup julienned yellow bell pepper
- 1/2 cup fine slivers of red onion
- 1 hot pepper, thinly sliced, optional, (I used a red jalapeño)
- 2/3 cup snipped cilantro (+ upper stems) loosely packed
- 1/4 cup snipped mint leaves
dressing
- 3 Tbsp fish sauce**
- 3 Tbsp fresh lime juice
- 2 Tbsp brown sugar
- 1 Tbsp toasted sesame oil
- 1 clove garlic, crushed
- 1 tsp grated fresh ginger
garnish
- 1/3 cup roasted peanuts
- more fresh cilantro and mint
- lime wedges
Instructions
- Add all the salad ingredients to a large bowl. The vegetable amounts are flexible, so feel free to adjust them to suit your taste.
- Whisk the dressing ingredients together until the sugar has dissolved. Taste and adjust if needed. Pour most of the dressing over the salad and toss well, adding the rest only if you need it.
- Pile the salad onto a serving platter or into a large bowl. Top with roasted peanuts and garnish with lime wedges and more fresh herbs.
Notes
Nutrition
*Raw vegetables like cabbage are super healthy. In fact, raw vegetables are often considered to be more nutrient-dense than cooked vegetables because cooking can destroy some of the vitamins and minerals. Here are some potential health benefits of eating raw cabbage:
- Rich in nutrients: Cabbage is an excellent source of vitamins C and K, as well as dietary fiber, folate, calcium, potassium, and magnesium.
- May have anti-inflammatory properties: Cabbage contains compounds that have anti-inflammatory properties, such as sulforaphane and anthocyanins, which may help to reduce inflammation in the body.
- May help lower the risk of certain diseases: Eating cabbage and other cruciferous vegetables may help to lower the risk of certain diseases, such as heart disease, certain types of cancer, and diabetes.
- Low in calories: Cabbage is low in calories and high in fiber, which can help to promote feelings of fullness and aid in weight loss.
Sources:
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Summer rolls are one of the most refreshing foods on the planet!
I love this! It has such a fresh, vibrant taste and goes so well with salmon
We think alike Adele, this is everything with salmon!!
We loved this salad. Vibrant flavours and the freshness of the salad, you feel like you’re eating something healthy. This is one recipe we’ll be revisiting time and time again.
I’m thrilled you loved this salad, it’s such a classic of world cuisine.
This recipe is fantastic and now one of my favorite salads. I make it with blackened shrimp.
That sounds soooo good!
Very nice and simple Thai salad