Thai salads are not only tasty and healthy, but can also revitalize your taste buds. Thai salads are filled with flavor and an amazing texture that will leave your taste buds yearning for more. They have a wide variety to choose from, from chicken salad to fruit salad and the classic green Thai salads. You can also have a vegetarian option making Thai salad convenient for all. In addition, they’re low-fat and low-carb. Thai salads are the ideal, healthy and with tantalizing varieties. Now let give your taste buds the treat they deserve by trying out the different Thai salad recipes below.

Thai Salad Recipes: 1 Thai Beef Salad

Ingredients

Ingredients

Amount

Fresh lime juice

1 1/2 tablespoons

Finely chopped dark palm sugar

1 tablespoon

Fish sauce

1 tablespoon

Sesame oil

2 teaspoons

Soy sauce

1 teaspoon

Finely grated fresh ginger

2 teaspoons

Crashed garlic

1 clove

Beef rump steak

1 (about 680g)

Halved grape tomatoes

1x 200g packet

Thinly sliced, halved lengthways cucumber

1

Fresh mint, leaves picked

1 bunch

Fresh coriander, leaves picked

1 bunch

Fresh Thai basil, leaves picked

1 bunch

Coarsely chopped toasted peanuts

55g (1/3 cup)

Finely shredded, center veins removed lime leaves

4

Time & Yield

Total Time

2 hours 13 minutes

Yield

3 bowls

Directions

  1. Put the lime juice, fish sauce, palm sugar, sesame oil, ginger, soy sauce and garlic in one bowl and whisk them well. Put the steak in a ceramic dish. Sprinkle half the mixture on it. Cover it with a plastic wrap, keep it in the fridge and turn occasionally. Keep it for 2 hours for the flavor to develop.

  2. Preheat the chargrill pan on high. Cook the steak for 2-3 minutes, either to medium or fully cooked as you prefer. Then place it on a plate. Set it aside for 10 minutes covered.

  3. Put the cucumber, tomato, onion, mint, chili, coriander, peanuts basil and lime leaves in a bowl. Slice the steak into thin slices and add it to the salad. Sprinkle the remaining half of the dressing and toss gently to mix them. Serve immediately.

Thai Salad Recipes: 2 Thai Green Mango

Ingredients

Ingredients  

Amount  

Unripe mango

1

Bean sprouts

2 cups

Julienned red pepper

1

Rice vinegar

2 tablespoons

Lime juice

3 tablespoons

Fish sauce

2 tablespoons

Honey or brown sugar

2 tablespoons

Chili sauce

1 teaspoon

Minced garlic

1 clove

Cilantro leaves

1/2 cup

Chopped spring onions

4

Time & Yield

Total Time

10 minutes

Yield

4-6 servings 

Directionos

  1. Peel the unripe mango into thin matchsticks and place them in a large bowl. Add the red pepper and bean sprouts and sprinkle rice vinegar and toss to coat.

  2. In another bowl mix and whisk the lime juice, fish sauce, honey or sugar, chili sauce and garlic together until the sugar dissolves.

  3. Pour the lime dressing over the mango. Add the cilantro and spring onions. Stir to coat all the ingredients.

  4. Serve immediately.

Thai Salad Recipes: 3 Easy Thai Cucumber Salad

Ingredients

Ingredient

Amount

English cucumber

1

Minced shallot or minced   purple onion

1 shallot or 1/4 cup   purple onion

Finely sliced green onion

2

Fine minced, de-seeded   red chilly

1

Roughly chopped fresh   coriander/ cilantro

1/2 cup

Roughly chopped dry   roasted peanuts

1/4 cup

Dressing

Lime juice

1/2 cup

Minced garlic

1-2 cloves

Soy sauce

1 tablespoon

Cayenne pepper

1/4 teaspoon

Sugar

1 teaspoon

Time & Yield

Total Time

10 minutes

Yield

4 servings

Directions

  1. Cut the cucumber into half lengthwise, repeat with each half until you have several long strips. Chop the strips into sized rectangular chunks and place them in a salad bowl. Add shallot, green onion, red pepper and half of the coriander in the bowl.

  2. Put the dressing ingredients in one jug and whisk them till the sugar dissolves. And put the dressing over the salad and toss to coat.

  3. Serve with chopped peanuts and the other half of coriander. You can also garnish with a slice of lime if you like.

Thai Salad Recipes: 4 Thai Noodle/Pasta Salad with Shrimp

Ingredients

Ingredients  

Amount  

Fresh Asian-style or   fettuccine-style noodles

10 oz. (400g)

Cooked shrimp,   thawed and drained if frozen

1 cup

Widely grated   zucchini

1

Small pieces of   tomato

1

Thinly sliced   de-seeded chili

1

Strips of de-seeded   green and red bell peppers

1 of each

Sliced spring onion

3

Lightly chopped   fresh coriander/cilantro

1 cup

Lightly chopped   fresh basil

1/2 cup

Whole or lightly   chopped unsalted dry roasted cashews

1/3 cup

Dressing

Lime juice

1/3 cup

Fish sauce

4 tablespoons

Soy sauce

2 tablespoons

Sugar

2 teaspoons

Chili sauce

2 teaspoons

Minced garlic

2 cloves

Time & Yield

Total Time

23 minutes

Yield  

3   servings

Directions

  1. Cook the noodles according to the instructions given on the package.

  2. Put all the dressing ingredients in a bowl and whisk until the sugar dissolves.

  3. Cook the vegetables and shrimp and put them in a large mixing bowl, and add the herbs and cashews. Pour the dressing over it and stir well to coat.

  4. Add the noodles to the mixture and mix thoroughly.

  5. Garnish with fresh herbs and nuts and serve immediately.

Thai Salad Recipes: 5 Thai Chicken Salad

Ingredients

Ingredient

Amount

Boneless chicken breast

2 pounds

Water

2 cups

Kosher salt

1 tablespoon

Minced lemongrass

3 stalks

Minced garlic

1 tablespoon

Thai chili powder

2 teaspoons

Canola oil

3 tablespoons

Finely chopped celery

4 stalks

Finely chopped red onions

2

Coarsely chopped fresh mint

2 tablespoons

Coarsely chopped Thai basil leaves

1 tablespoon

Coarsely chopped cilantro leaves

1 tablespoon

Honey

1 teaspoon

Lime juice

2 tablespoons

Chopped romaine lettuce

1 head

Time & Yield

Total Time

1hour 30 minutes

Yield

6 servings

Directions

  1. Put the chicken breast in a sauce pan with water, the lemongrass and the kosher salt. Remember the water should cover the chicken breast. Let it boil and then simmer for 20 minutes. Remove the chicken breast and let it cool. Chop it into ½ inch cubes and keep them in the refrigerator.

  2. Cook the remaining lemongrass, garlic and chili powder in oil for 3 minutes and allow it to cool. Mix the onions, celery, mint, cilantro and basil. Put the chicken breast in the salad components and garlic, mixt well and add lime juice, salt and honey.

  3. Serve it on the lettuce.

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