Thai cuisine has always captured my heart with its vibrant flavors and colorful dishes. The first time I tasted Spicy Green Papaya Salad, I was amazed by the combination of flavors and textures. It was a delightful surprise for my taste buds! I’m thrilled to share these 14 crunchy Thai salad recipes that offer not only refreshing plates but also a well-rounded meal experience. Ready to explore these delicious options?
Spicy Green Papaya Salad (Som Tum)
Spicy Green Papaya Salad, also known as Som Tum, is a vibrant and invigorating dish that hails from the northeastern region of Thailand. This salad is celebrated for its unique balance of flavors, combining spicy, sour, sweet, and salty tastes all in one bite. The crunchiness of the shredded green papaya pairs beautifully with the robust flavors of the dressing, making it a staple dish in Thai cuisine.
Often served as a street food, Som Tum is beloved for its bold flavors and ability to complement a wide variety of main dishes. This dish isn’t only delicious but also healthy, as it’s packed with vitamins and antioxidants from the fresh vegetables.
Som Tum is traditionally made using a mortar and pestle, which helps to release the flavors of the ingredients fully, but it can also be made with a simple mixing bowl and spoon. The key to a perfect Som Tum is balancing the dressing’s flavors to suit your taste preference, whether you enjoy it extra spicy or with a touch more sweetness.
Ingredients (Serving Size: 4-6 people):
- 1 medium-sized green papaya, peeled and shredded
- 1 cup cherry tomatoes, halved
- 1/2 cup green beans, cut into 1-inch pieces
- 2 cloves garlic, minced
- 2-4 bird’s eye chilies, chopped (adjust for spice preference)
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon palm sugar (or brown sugar)
- 1/4 cup roasted peanuts, roughly chopped
- 2 tablespoons dried shrimp (optional)
- Fresh cilantro for garnish
Instructions:
- Prepare the Papaya: Start by peeling the green papaya and shredding it into thin strips using a julienne peeler or a knife. Place the shredded papaya in a large mixing bowl.
- Mix the Dressing: In a separate small bowl, combine the minced garlic, chopped bird’s eye chilies, fish sauce, lime juice, and palm sugar. Mix until the sugar is fully dissolved and the ingredients are well blended.
- Combine the Ingredients: Add the halved cherry tomatoes, green beans, and dried shrimp (if using) to the bowl with the shredded papaya. Pour the prepared dressing over the top.
- Toss the Salad: Using a large spoon, gently toss all the ingredients together in the mixing bowl, making sure that the papaya and vegetables are evenly coated with the dressing.
- Add Peanuts and Serve: Just before serving, sprinkle the roughly chopped roasted peanuts over the salad. Garnish with fresh cilantro if desired. Serve immediately to enjoy the fresh and vibrant flavors.
Extra Tips:
For the best texture, verify the papaya is green and firm before shredding. If you prefer a less spicy version, reduce the number of bird’s eye chilies or remove the seeds before chopping.
Adjust the balance of salty, sweet, and sour to your taste by tweaking the quantities of fish sauce, palm sugar, and lime juice. Som Tum is best enjoyed fresh, so try to prepare it just before serving to maintain its crispness and vibrant flavors.
Thai Beef Salad (Yam Neua)
The beauty of Thai Beef Salad lies in its simplicity and the freshness of its ingredients. The key to a great Yam Neua is using high-quality beef, which is briefly seared to maintain its juiciness and then thinly sliced. The salad is then assembled with a variety of vegetables and herbs like cucumbers, cherry tomatoes, and mint leaves, which add layers of flavor and texture. The finishing touch is a zesty dressing made with lime juice, fish sauce, and chilies that ties the entire dish together.
Ingredients (serving size: 4-6 people):
- 1 pound beef sirloin or flank steak
- 1 tablespoon vegetable oil
- 1/4 cup lime juice
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 2-3 Thai chilies, finely sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, thinly sliced
- 1 small red onion, thinly sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
- 4 cups mixed salad greens
Instructions:
- Prepare the Beef: Start by seasoning the beef with salt and pepper. Heat a tablespoon of vegetable oil in a skillet over medium-high heat. Sear the beef for about 3-4 minutes on each side until it reaches your desired level of doneness. Remove from heat and let it rest for 5 minutes before slicing it thinly against the grain.
- Make the Dressing: In a small bowl, combine lime juice, fish sauce, sugar, and sliced Thai chilies. Stir until the sugar is dissolved. Taste and adjust the seasoning if necessary, adding more lime juice for acidity or fish sauce for saltiness.
- Assemble the Salad: In a large salad bowl, combine cherry tomatoes, cucumber, red onion, and mixed salad greens. Add the sliced beef on top, followed by mint, cilantro, and basil leaves.
- Dress the Salad: Pour the dressing over the salad ingredients. Gently toss everything together until the salad is well-coated with the dressing and the ingredients are evenly distributed.
- Serve: Transfer the salad to a serving platter or individual plates. Enjoy immediately for the freshest taste and best texture.
Extra Tips:
For the best results, choose a high-quality cut of beef and guarantee it’s properly rested before slicing to retain its juices.
Feel free to adjust the spiciness of the dish by altering the number of Thai chilies used in the dressing. If Thai chilies aren’t available, substitute with other fresh chilies or chili flakes to achieve the desired heat.
Additionally, make sure your herbs and vegetables are fresh for maximum flavor and crunchiness. This salad pairs well with a side of steamed jasmine rice to make it a more filling meal.
Thai Cucumber Salad
Thai Cucumber Salad is a revitalizing and flavorful dish that combines the crispness of cucumbers with the bold flavors of Thai cuisine. This salad is perfect for a light lunch, a side dish, or even as a topping for grilled meats.
With its tangy, sweet, and slightly spicy dressing, this salad is sure to be a hit at your next gathering. The balance of flavors and textures makes it a delightful addition to any meal.
To create this Thai Cucumber Salad, you’ll need fresh cucumbers, which serve as the base of the dish. The salad is enhanced with a vibrant dressing made from lime juice, fish sauce, sugar, and chili peppers, offering a perfect medley of sour, salty, sweet, and spicy notes.
Fresh herbs such as cilantro and mint add a fragrant touch, while roasted peanuts provide a satisfying crunch. This recipe serves 4-6 people.
Ingredients:
- 3 large cucumbers, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup roasted peanuts, roughly chopped
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1-2 Thai chili peppers, finely chopped
- 1 tablespoon sesame oil
Cooking Instructions:
- Prepare the Cucumbers: Wash the cucumbers thoroughly. Using a mandoline or a sharp knife, slice the cucumbers into thin rounds. Place the sliced cucumbers in a large mixing bowl.
- Mix the Vegetables and Herbs: Add the thinly sliced red onion, fresh cilantro leaves, and fresh mint leaves to the bowl with the cucumbers. Toss gently to combine the ingredients.
- Make the Dressing: In a small bowl, whisk together the fish sauce, lime juice, sugar, and chopped Thai chili peppers until the sugar is dissolved. Adjust the number of chili peppers according to your spice preference.
- Combine and Toss: Pour the dressing over the cucumber mixture. Add the sesame oil and half of the chopped roasted peanuts. Gently toss the salad to verify all the ingredients are well coated with the dressing.
- Serve: Transfer the salad to a serving platter or individual bowls. Sprinkle the remaining chopped peanuts over the top for garnish.
Extra Tips: For the best flavor, prepare the dressing ahead of time and allow it to sit for at least 15 minutes before mixing it with the salad. This will help the flavors meld together more effectively.
If you’re serving the salad later, keep the dressing separate and combine it with the cucumbers just before serving to maintain the cucumbers’ crispness. Additionally, if you prefer less heat, you can remove the seeds from the chili peppers or use milder peppers.
Green Mango Salad With Shrimp
Green Mango Salad With Shrimp is a revitalizing and vibrant dish that perfectly balances sweet, sour, salty, and spicy flavors—a hallmark of Thai cuisine. This salad is a delightful combination of crisp green mango, succulent shrimp, fresh herbs, and a tangy dressing that makes it an irresistible appetizer or side dish.
It’s the kind of meal that brings a burst of tropical freshness to your table, ideal for warm days or whenever you’re in need of a light yet satisfying dish.
The key to making a great Green Mango Salad With Shrimp lies in the quality of its ingredients. The green mango should be firm and tart, providing a crisp texture that contrasts beautifully with the tender shrimp. The dressing, made with lime juice, fish sauce, and chili, ties everything together with its bold flavor profile.
This recipe serves 4-6 people, making it perfect for a family meal or a small gathering with friends.
Ingredients (serves 4-6):
- 2 medium green mangoes, peeled and julienned
- 400g (about 0.9 lbs) shrimp, peeled and deveined
- 1/2 cup red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 2 red chilies, thinly sliced
- 1/4 cup roasted peanuts, roughly chopped
For the dressing:
- 3 tablespoons lime juice
- 3 tablespoons fish sauce
- 2 tablespoons palm sugar (or brown sugar)
- 1 clove garlic, minced
Cooking Instructions:
- Prepare the Shrimp: Bring a pot of water to a boil, add a pinch of salt, and cook the shrimp for about 2-3 minutes or until they turn pink and opaque. Drain the shrimp and set aside to cool.
- Make the Dressing: In a small bowl, combine lime juice, fish sauce, palm sugar, and minced garlic. Stir until the sugar is completely dissolved. Adjust the seasoning to taste, ensuring a good balance of sweet, sour, and salty flavors.
- Assemble the Salad: In a large mixing bowl, combine the julienned green mango, cooled shrimp, sliced red onion, cherry tomatoes, mint leaves, cilantro leaves, and sliced chilies. Pour the dressing over the salad and toss gently to combine.
- Garnish and Serve: Transfer the salad to a serving platter or individual plates. Sprinkle the roasted peanuts on top for added crunch. Serve immediately to enjoy the fresh flavors at their best.
Extra Tips: For the best results, choose green mangoes that are firm and have a vibrant green color. If you can’t find green mangoes, unripe papaya can be a good substitute.
Adjust the amount of chili to suit your spice preference; if you prefer a less spicy salad, remove the seeds from the chilies before slicing. Additionally, make sure to taste the dressing before adding it to the salad, as the balance of flavors is essential to achieving the signature taste of this dish.
Thai Glass Noodle Salad (Yum Woon Sen)
Thai Glass Noodle Salad, also known as Yum Woon Sen, is a revitalizing and vibrant dish that perfectly encapsulates the bold and balanced flavors of Thai cuisine. This salad is known for its light yet satisfying nature, combining the chewy texture of glass noodles with a medley of fresh herbs, vegetables, and a tangy dressing.
It’s an ideal dish for those who enjoy a mix of spicy, sour, salty, and sweet flavors all in one bite. Often served as a side dish or a light main course, Yum Woon Sen is a popular choice for gatherings or as a part of a larger Thai meal.
The origins of Yum Woon Sen can be traced back to the traditional Thai street food scene, where it’s cherished for its easy preparation and delightful taste. The salad’s versatility allows it to be adapted with different proteins, such as shrimp, chicken, or tofu, making it a favorite among both meat lovers and vegetarians.
The dressing, typically made with fish sauce, lime juice, and chilies, is the heart of the dish, providing a zesty kick that ties all the elements together. Whether you’re new to Thai cuisine or a seasoned enthusiast, this recipe is sure to impress your taste buds.
Ingredients for Thai Glass Noodle Salad (Yum Woon Sen) for 4-6 people:
- 200g glass noodles
- 200g shrimp, peeled and deveined
- 200g ground pork or chicken
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 2 tablespoons sugar
- 4-5 Thai bird’s eye chilies, finely chopped
- 1 medium red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cilantro leaves
- 1/4 cup mint leaves
- 1/4 cup roasted peanuts, crushed
- Salt to taste
Cooking Instructions:
- Prepare the Noodles: Begin by soaking the glass noodles in warm water for about 10 minutes or until they become soft. Drain them thoroughly and set aside.
- Cook the Proteins: Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the minced garlic and sauté until fragrant. Add the ground pork or chicken and cook until browned and fully cooked through. Remove from the pan and set aside.
- Cook the Shrimp: In the same pan, heat the remaining oil and add the shrimp. Cook them for about 2-3 minutes on each side or until they turn pink and opaque. Remove from the pan and set aside.
- Make the Dressing: In a small bowl, combine the fish sauce, lime juice, sugar, and chopped chilies. Stir until the sugar is completely dissolved. Adjust seasoning with salt if needed.
- Assemble the Salad: In a large mixing bowl, combine the cooked noodles, cooked pork or chicken, shrimp, red onion, cherry tomatoes, cilantro, and mint leaves. Pour the dressing over the salad and toss gently to confirm everything is well coated.
- Garnish and Serve: Transfer the salad to a serving platter and sprinkle the crushed roasted peanuts on top. Serve immediately and enjoy the burst of flavors.
Extra Tips:
When preparing Thai Glass Noodle Salad, verify that the glass noodles aren’t over-soaked to maintain their chewy texture. If you prefer a spicier salad, you can adjust the number of chilies according to your taste preference.
For an added crunch, consider adding sliced cucumbers or bell peppers to the salad. Remember, the key to a great Yum Woon Sen is balancing the flavors in the dressing, so feel free to tweak the ingredients to suit your palate. Enjoy this delightful salad as a revitalizing meal on a warm day or as an exciting addition to your Thai-themed dinner.
Thai Chicken Larb Salad
Thai Chicken Larb Salad is a invigorating and zesty dish that perfectly captures the essence of Thai cuisine. It combines tender ground chicken with aromatic herbs and a tangy, spicy dressing, creating a delightful balance of flavors. This salad isn’t only delicious but also healthy, making it a great option for a light lunch or dinner. The key to a perfect Chicken Larb Salad is using fresh ingredients and adjusting the seasoning to your taste.
The dish typically features ground chicken, but you can also use minced pork or beef if you prefer. It’s served with a generous amount of fresh herbs like mint and cilantro, which add a burst of vitality. The salad is typically accompanied by crisp lettuce leaves, allowing you to wrap the flavorful chicken mixture and enjoy it with your hands. This dish serves 4-6 people, making it ideal for family meals or gatherings with friends.
Ingredients:
- 1 1/2 pounds ground chicken
- 2 tablespoons vegetable oil
- 4 tablespoons fish sauce
- 3 tablespoons lime juice
- 2 tablespoons sugar
- 1 tablespoon chili flakes (adjust to taste)
- 3 shallots, thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro, chopped
- 1/2 cup green onions, chopped
- 1/4 cup roasted rice powder (optional)
- 1 cucumber, thinly sliced
- 1 head of lettuce (such as iceberg or butter lettuce)
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Chicken: Heat the vegetable oil in a large skillet over medium heat. Add the ground chicken and cook until it’s fully cooked and no longer pink, breaking it up into small pieces with a spoon, about 6-8 minutes.
- Mix the Dressing: In a small bowl, whisk together the fish sauce, lime juice, sugar, and chili flakes until the sugar is dissolved. Taste and adjust the seasoning if needed.
- Combine Ingredients: Once the chicken is cooked, remove it from the heat and transfer it to a large mixing bowl. Add the sliced shallots, mint leaves, cilantro, green onions, and roasted rice powder (if using). Pour the dressing over the chicken mixture and toss everything together until well combined.
- Assemble the Salad: Arrange the lettuce leaves on a serving platter or individual plates. Spoon the chicken larb mixture onto the lettuce leaves. Serve with additional fresh herbs, cucumber slices, and lime wedges on the side.
Extra Tips:
For the best results, use fresh herbs and freshly squeezed lime juice to enhance the flavors of the salad. If you prefer a spicier salad, increase the amount of chili flakes or add sliced fresh chilies.
Roasted rice powder is optional but adds a nice nutty flavor and texture to the dish. To make roasted rice powder, simply toast uncooked rice in a dry pan until golden brown, then grind it into a coarse powder.
This dish can be made ahead of time, but for the freshest flavor, add the herbs and dressing just before serving.
Spicy Thai Apple Salad
Spicy Thai Apple Salad, also known as “Yam Laeng Kaeo,” is a vibrant and invigorating dish that perfectly balances sweet, sour, and spicy flavors. The crispness of fresh apples, combined with the pungent aroma of Thai herbs and spices, makes this salad an energizing appetizer or a light main course.
It’s a versatile dish that can be enjoyed on its own or as a complement to other Thai dishes. The salad is easy to prepare and brings a taste of Thailand right to your kitchen in a matter of minutes.
This recipe serves 4-6 people and is perfect for gatherings or family meals. The combination of juicy apples with the zest of lime, the heat from chilies, and the savory notes of fish sauce creates an explosion of flavors in every bite.
It’s a great way to introduce fresh and healthy ingredients to your meal plan, offering both nutrition and satisfaction.
Ingredients:
- 4 medium-sized apples (preferably Granny Smith or Fuji)
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely sliced
- 1/4 cup roasted peanuts, roughly chopped
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon palm sugar (or brown sugar)
- 2-3 Thai bird chilies, finely chopped
- 1 tablespoon toasted sesame seeds
Instructions:
- Prepare the Apples: Start by washing the apples thoroughly. Core and thinly slice them into bite-sized pieces. If you prefer, you can also julienne them for a different texture.
- Mix the Dressing: In a small bowl, combine the fish sauce, lime juice, palm sugar, and chopped chilies. Stir until the sugar is completely dissolved. Taste the dressing and adjust the seasoning if necessary, keeping in mind that Thai dishes often balance sweet, salty, and spicy flavors.
- Combine the Ingredients: In a large mixing bowl, combine the sliced apples, cherry tomatoes, red onion, roasted peanuts, cilantro, and mint leaves. Pour the dressing over the salad ingredients and toss gently to guarantee everything is well-coated.
- Serve the Salad: Transfer the salad to a serving platter or bowl. Sprinkle the toasted sesame seeds on top for added texture and flavor. Serve immediately to maintain the crunchiness of the apples and freshness of the herbs.
Extra Tips:
To make the Spicy Thai Apple Salad even more delightful, consider chilling the apples in the refrigerator before slicing them; this will enhance their crispness.
Adjust the number of chilies according to your spice tolerance. If you’re serving guests with varying spice preferences, you might want to serve additional chilies on the side.
For a vegetarian version, you can replace the fish sauce with a soy sauce-based alternative. Enjoy your salad as soon as it’s prepared to enjoy the freshest flavors!
Thai Pomelo Salad (Yam Som-O)
Thai Pomelo Salad, or Yam Som-O, is a rejuvenating and vibrant dish bursting with flavors and textures. Perfect for a light meal or a side dish, this salad combines the sweetness of pomelo with the savoriness of shrimp and the spiciness of Thai chili, all dressed in a zesty lime dressing.
The salad is a delightful blend of sweet, sour, salty, and spicy elements, making it a true representation of Thai cuisine. The use of fresh herbs and roasted peanuts adds an aromatic and crunchy finish to this colorful dish.
Preparing Thai Pomelo Salad is a straightforward process, though it requires some attention to detail to verify each component is perfectly balanced. The key to this salad is selecting a ripe pomelo, which provides the citrusy base for the dish.
The dressing, made with fish sauce, lime juice, and sugar, adds a tangy zing, while the addition of shrimp makes it a more substantial salad. Garnished with fresh mint and cilantro, this salad isn’t only delicious but also visually appealing.
Ingredients for 4-6 servings:
- 1 large pomelo
- 200 grams of shrimp, peeled and deveined
- 2 tablespoons of fish sauce
- 2 tablespoons of lime juice
- 1 tablespoon of sugar
- 1-2 Thai red chilies, finely sliced
- 1/2 cup of roasted peanuts, roughly chopped
- 1/2 cup of fresh mint leaves
- 1/2 cup of fresh cilantro leaves
- 1 shallot, thinly sliced
- 1 tablespoon of vegetable oil
Cooking Instructions:
- Prepare the Pomelo: Begin by peeling the pomelo. Use a sharp knife to remove the thick skin and pith. Gently separate the segments and remove any seeds or membrane. Break the segments into bite-sized pieces and set them aside in a large salad bowl.
- Cook the Shrimp: In a medium-sized pan, heat the vegetable oil over medium heat. Add the shrimp and cook for about 2-3 minutes on each side until they turn pink and are cooked through. Remove from heat and let them cool slightly before adding to the salad bowl.
- Make the Dressing: In a small bowl, combine the fish sauce, lime juice, and sugar. Stir until the sugar has dissolved. Add the sliced Thai chilies to the dressing and mix well.
- Assemble the Salad: Add the sliced shallot, mint leaves, and cilantro leaves to the salad bowl with the pomelo. Pour the dressing over the top and gently toss all the ingredients together to verify they’re well coated.
- Garnish and Serve: Sprinkle the roasted peanuts over the salad just before serving to maintain their crunch. Serve the salad immediately as a rejuvenating appetizer or side dish.
Extra Tips:
When selecting a pomelo, choose one that feels heavy for its size, as this indicates juiciness. If pomelo is unavailable, you can substitute it with grapefruit, though it will impart a slightly different flavor.
Adjust the amount of Thai chili to your spice preference, bearing in mind that the salad is traditionally quite spicy. Preparing the salad just before serving verifies that the herbs remain fresh and vibrant.
If you plan to prepare it in advance, mix the dressing separately and add it just before serving to prevent the salad from becoming soggy.
Crispy Tofu Thai Salad
Crispy Tofu Thai Salad is a vibrant and flavorful dish that combines the crunch of fresh vegetables with the satisfying texture of crispy tofu. This salad is a perfect blend of savory, sweet, and spicy flavors, making it a delightful addition to any meal. The tofu is marinated and then fried to a golden crisp, providing a hearty protein source that pairs beautifully with the invigorating mix of vegetables and herbs.
The dressing, typically a combination of lime juice, soy sauce, and a touch of sweetness, ties all the elements together, creating a harmonious balance of tastes.
This salad isn’t only delicious but also incredibly versatile, allowing you to adjust the level of spice and sweetness to your liking. It’s perfect for those looking for a healthy yet indulgent option, providing a good source of protein, vitamins, and minerals.
Whether you’re serving it as a main course or a side dish, Crispy Tofu Thai Salad is sure to impress with its colorful presentation and bold flavors.
Ingredients for 4-6 servings:
- 1 block of firm tofu
- 1 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 2 cups mixed salad greens (e.g., romaine, spinach, arugula)
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup roasted peanuts, chopped
- 1/4 cup lime juice
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 red chili, finely chopped (optional)
Cooking Instructions:
- Prepare the Tofu: Drain the tofu and press it to remove excess moisture. Cut it into bite-sized cubes.
- Coat the Tofu: In a bowl, mix the cornstarch, salt, and black pepper. Toss the tofu cubes in the mixture until they’re evenly coated.
- Fry the Tofu: Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and fry until they’re golden brown and crispy on all sides. This should take about 8-10 minutes. Once done, remove them from the skillet and let them drain on a paper towel-lined plate.
- Prepare the Dressing: In a small bowl, combine lime juice, soy sauce, fish sauce, sugar, and chopped red chili. Stir until the sugar is dissolved.
- Assemble the Salad: In a large salad bowl, combine the mixed salad greens, shredded carrots, sliced cucumbers, cherry tomatoes, cilantro, mint, and roasted peanuts. Add the crispy tofu to the salad.
- Dress the Salad: Pour the dressing over the salad and gently toss to combine all the ingredients, making sure everything is well coated with the dressing.
Extra Tips:
To guarantee the tofu gets as crispy as possible, make sure it’s thoroughly pressed and drained before coating it with cornstarch. If you prefer a milder salad, you can adjust the amount of red chili or omit it entirely.
For added flavor, you can toast the peanuts before chopping them. This salad is best served immediately after tossing to maintain the crispiness of the tofu and the freshness of the vegetables. If you plan to prepare it in advance, keep the dressing separate and add it just before serving.
Thai Waterfall Pork Salad (Nam Tok Moo)
Thai Waterfall Pork Salad, also known as Nam Tok Moo, is a delectable and invigorating dish that combines the savory flavors of grilled pork with the zing of fresh herbs and a tangy dressing. The name “Nam Tok” translates to “waterfall” in Thai, referring to the juices that run from the meat after grilling, capturing its essence in every bite.
This salad is perfect for a light lunch or as a starter to a larger meal, offering a delightful combination of textures and flavors that are quintessential to Thai cuisine.
This dish is traditionally made with tender grilled pork, which is then thinly sliced and tossed with fresh mint, cilantro, and toasted rice powder for a nutty flavor. The vibrant dressing is a balance of lime juice, fish sauce, and chili flakes, providing a spicy and sour kick that perfectly complements the savory pork.
Served over a bed of crisp lettuce or cabbage, Nam Tok Moo is as visually appealing as it’s tasty, making it a popular choice among Thai food enthusiasts.
Ingredients (serving size: 4-6 people):
- 1.5 pounds pork shoulder or pork neck
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 2 tablespoons toasted rice powder
- 1 tablespoon chili flakes
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup sliced shallots
- 1 cucumber, thinly sliced
- 1 head of lettuce or cabbage, for serving
- Salt, to taste
Instructions:
- Prepare the Pork: Start by marinating the pork. In a bowl, combine the pork shoulder with 1 tablespoon of fish sauce and a pinch of salt. Mix well, cover, and let it marinate for at least 30 minutes in the refrigerator to absorb the flavors.
- Grill the Pork: Preheat your grill to medium-high heat. Once hot, place the marinated pork on the grill and cook for about 8-10 minutes on each side, or until it’s cooked through and has a nice char. Remove from the grill and let it rest for 5 minutes.
- Slice the Pork: After resting, thinly slice the pork against the grain. This helps guarantee tenderness in each bite.
- Make the Dressing: In a small bowl, combine the remaining fish sauce, lime juice, sugar, and chili flakes. Stir until the sugar dissolves completely.
- Assemble the Salad: In a large mixing bowl, combine the sliced pork, shallots, mint leaves, cilantro leaves, cucumber slices, and toasted rice powder. Pour the dressing over the mixture and toss gently to combine.
- Serve: Arrange the lettuce or cabbage leaves on a serving platter, and spoon the pork salad over the top. Serve immediately while the pork is still warm.
Extra Tips:
Toasted rice powder is a key ingredient in this dish, adding a unique nutty aroma and slightly crunchy texture. You can make it at home by toasting uncooked sticky rice in a dry pan until golden brown, then grinding it to a fine powder in a spice grinder.
Adjust the level of chili flakes according to your spice preference, and feel free to add more fresh herbs for an extra burst of flavor. For an authentic Thai experience, enjoy Nam Tok Moo with sticky rice on the side.
Thai Peanut and Cabbage Slaw
Thai Peanut and Cabbage Slaw is a vibrant and crunchy salad that brings together the fresh flavors of crisp vegetables with a luscious, creamy peanut dressing. It’s an excellent dish for those looking to enjoy a healthy yet flavorful meal that can be prepared in no time. The combination of cabbage, carrots, and bell peppers adds a delightful crunch, while the dressing, made from creamy peanut butter, soy sauce, lime juice, and a hint of spice, adds depth and richness to the salad.
Perfect for a light lunch, side dish, or potluck favorite, this slaw is versatile and can be easily adapted to suit your taste preferences. This Thai Peanut and Cabbage Slaw serves 4-6 people and is a wonderful addition to any meal. It pairs well with grilled meats, tofu, or can be enjoyed on its own.
The freshness of the vegetables combined with the nutty and tangy dressing creates a harmonious balance of flavors that’s both satisfying and invigorating. To make this dish, you’ll need a mix of colorful vegetables and a few pantry staples to whip up the irresistible peanut dressing. Here’s how you can make this delicious salad right at home.
Ingredients:
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup fresh cilantro leaves
- 1/2 cup roasted peanuts, roughly chopped
- 3 green onions, thinly sliced
For the Peanut Dressing:
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- 1-2 teaspoons sriracha (optional, for heat)
- 1/4 cup warm water
Instructions:
- Prepare the Vegetables: In a large bowl, combine the shredded green cabbage, purple cabbage, shredded carrots, and thinly sliced red bell pepper. Toss these together to guarantee even distribution of colors and textures.
- Make the Dressing: In a medium-sized bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, honey or maple syrup, sesame oil, and sriracha (if using). Gradually add the warm water, whisking continuously until the dressing is smooth and has the desired consistency.
- Combine and Toss: Pour the prepared peanut dressing over the mixed vegetables in the large bowl. Use tongs or a large spoon to thoroughly toss the salad, ensuring every piece is coated in the dressing.
- Add Garnishes: Once the salad is well-tossed, add the fresh cilantro leaves, chopped roasted peanuts, and green onions to the top. Gently toss again to incorporate the garnishes throughout the slaw.
- Serve and Enjoy: Transfer the Thai Peanut and Cabbage Slaw to a serving platter or individual bowls. Serve immediately and enjoy as an invigorating side dish or light main course.
Extra Tips:
For the best flavor, allow the slaw to sit for about 10-15 minutes after adding the dressing to let the flavors meld together. You can also customize the salad by adding other vegetables such as snap peas, cucumber, or edamame.
If you prefer a spicier kick, adjust the amount of sriracha or add a pinch of chili flakes to the dressing. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, although the slaw is best enjoyed fresh for ideal texture and flavor.
Spicy Thai Seafood Salad (Yam Talay)
Spicy Thai Seafood Salad, also known as Yam Talay, is a vibrant and invigorating dish that perfectly balances spicy, tangy, and savory flavors. This salad is a delightful combination of fresh seafood, crunchy vegetables, and aromatic herbs, all tossed in a zesty lime dressing. It’s a popular dish in Thai cuisine, often enjoyed as a light meal or an appetizer, and its complexity of flavors and textures makes it a favorite among seafood lovers.
To make Yam Talay, you’ll need an assortment of fresh seafood such as shrimp, squid, and mussels, which are quickly poached to retain their natural sweetness and tenderness. The dressing, made with lime juice, fish sauce, and Thai chilies, is the heart of the salad, providing a bold and spicy kick that complements the seafood perfectly. Served chilled, this Thai Seafood Salad isn’t only delicious but also a healthy choice, packed with protein and fresh vegetables.
Ingredients (Serves 4-6):
- 300g shrimp, peeled and deveined
- 300g squid, cleaned and sliced into rings
- 300g mussels, scrubbed and debearded
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1 small red onion, thinly sliced
- 1 cup fresh cilantro leaves
- 1 cup fresh mint leaves
- 3-4 Thai bird’s eye chilies, finely chopped
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 tablespoon sugar
- 2 tablespoons roasted peanuts, chopped (optional)
Instructions:
1. Prepare the seafood: Bring a large pot of water to a boil, then reduce the heat to a simmer. Add the shrimp first and cook for 2-3 minutes until they turn pink and opaque. Remove with a slotted spoon and set aside.
Next, add the squid rings and cook for 1-2 minutes until they’re just cooked through and tender. Remove and set aside. Finally, add the mussels and cook until they open, about 3-5 minutes. Discard any that don’t open. Allow all seafood to cool slightly.
2. Make the dressing: In a small bowl, whisk together the fish sauce, lime juice, sugar, and chopped Thai chilies until the sugar is dissolved. Adjust the seasoning to taste, guaranteeing a good balance of spicy, salty, and tangy flavors.
3. Assemble the salad: In a large mixing bowl, combine the cooked seafood, cherry tomatoes, cucumber, red onion, cilantro, and mint leaves. Pour the prepared dressing over the salad and toss gently to coat all the ingredients evenly.
4. Serve: Transfer the salad to a serving platter or individual bowls. Garnish with chopped roasted peanuts if desired. Serve immediately to enjoy the fresh and vibrant flavors.
Extra Tips: When preparing Yam Talay, verify that the seafood is fresh for the best flavor and texture. Adjust the number of chilies based on your heat preference, and feel free to add other seafood like scallops or crab meat for variation.
Keeping the salad chilled before serving enhances its invigorating qualities, making it an ideal dish for warm weather. Finally, using freshly squeezed lime juice is essential for that authentic tangy taste that complements the seafood beautifully.
Thai Basil and Mint Salad
Thai Basil and Mint Salad is a revitalizing and aromatic dish that perfectly encapsulates the vibrant flavors of Thai cuisine. This salad is a delightful mix of fresh herbs, crispy vegetables, and a tangy dressing that brings everything together for a light yet satisfying meal. The combination of Thai basil and mint leaves provides an aromatic base, while the accompanying vegetables add a satisfying crunch.
This salad isn’t only a feast for the palate but also a visually appealing dish with its array of vibrant colors. Ideal for a warm summer day or as a side dish to complement a larger Thai-inspired meal, this salad is both versatile and easy to prepare. The key to its success lies in using fresh, high-quality ingredients, which allow the natural flavors to shine through.
The dressing, with its balance of salty, sweet, sour, and spicy, enhances the natural tastes of the herbs and vegetables, making each bite a burst of flavor. This recipe serves 4-6 people, making it perfect for family meals or gatherings with friends.
Ingredients:
- 1 cup fresh Thai basil leaves
- 1 cup fresh mint leaves
- 2 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 cup red onion, thinly sliced
- 1/4 cup roasted peanuts, roughly chopped
- 1 tablespoon sesame seeds
For the dressing:
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1-2 red Thai chilies, finely chopped
- 1 teaspoon minced garlic
Instructions:
- Prepare the Herbs and Vegetables: Wash the Thai basil and mint leaves thoroughly under cold water. Pat them dry using a clean kitchen towel or paper towels. In a large mixing bowl, combine the basil, mint, salad greens, cherry tomatoes, cucumber, red bell pepper, and red onion.
- Make the Dressing: In a small bowl, whisk together the lime juice, fish sauce, soy sauce, honey, rice vinegar, minced garlic, and finely chopped Thai chilies. Stir until the honey is completely dissolved and the ingredients are well combined.
- Toss the Salad: Pour the dressing over the salad ingredients in the large mixing bowl. Use tongs or salad servers to gently toss the salad, ensuring that the dressing evenly coats all the ingredients.
- Garnish and Serve: Transfer the salad to a serving platter or individual plates. Sprinkle the roasted peanuts and sesame seeds on top as a garnish. Serve immediately to enjoy the fresh flavors.
Extra Tips:
For the best results, use fresh, high-quality herbs and vegetables, as they’re essential to the vibrant flavor of the salad. If Thai basil isn’t available, you can substitute it with regular basil, though the flavor will be slightly different.
Adjust the number of chilies according to your spice preference, or omit them if you prefer a milder salad. Toasting the peanuts before chopping them can enhance their nutty flavor, adding another layer of depth to the salad. Enjoy this salad as a standalone dish or as a complement to other Thai dishes for a complete meal experience.
Thai Eggplant Salad
Thai Eggplant Salad is a vibrant and flavorful dish that brings together the rich, smoky taste of grilled eggplant with the fresh, zesty notes of traditional Thai ingredients. Perfect as a side dish or a light main course, this salad is both invigorating and satisfying.
The combination of tender eggplant, aromatic herbs, and a tangy dressing makes it a delightful treat for your taste buds, while also being a healthy option. This salad is a brilliant way to incorporate more vegetables into your meals and can be easily customized to suit your palate by adjusting the level of spice or sweetness.
The dish is perfect for serving at summer gatherings or as a unique addition to your weekly meal plan. It showcases the balance of flavors that Thai cuisine is known for, with its harmonious blend of sweet, sour, salty, and spicy elements.
Ingredients (Serving size: 4-6 people):
- 3 medium-sized eggplants
- 1 tablespoon vegetable oil
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1-2 Thai chilies, finely chopped
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
- 1/4 cup sliced shallots
- 1/4 cup chopped roasted peanuts
- 3 tablespoons fried shallots (optional)
Cooking Instructions:
- Prepare the Eggplants: Begin by washing the eggplants thoroughly. Pat them dry with a clean towel. Preheat your grill to medium-high heat. Brush the eggplants with vegetable oil to prevent sticking and to add a slight crispiness to the skin.
- Grill the Eggplants: Place the eggplants on the grill. Cook them for about 10-15 minutes, turning occasionally, until the skin is charred and the flesh is tender. Once done, remove the eggplants from the grill and let them cool slightly.
- Prepare the Dressing: While the eggplants are cooling, prepare the dressing. In a small bowl, combine the lime juice, fish sauce, sugar, minced garlic, and chopped Thai chilies. Stir until the sugar is completely dissolved and the ingredients are well mixed.
- Assemble the Salad: Once the eggplants are cool enough to handle, peel off the charred skin and cut the flesh into bite-sized pieces. In a large bowl, combine the eggplant pieces with fresh mint, cilantro, basil, and sliced shallots.
- Dress the Salad: Pour the dressing over the eggplant and herb mixture. Gently toss everything together until the ingredients are well coated and the flavors are evenly distributed.
- Garnish and Serve: Transfer the salad to a serving platter. Sprinkle the roasted peanuts and fried shallots on top for added crunch and flavor. Serve the salad immediately or chill it for a bit for a cold salad experience.
Extra Tips:
When selecting eggplants, choose ones that are firm and heavy for their size, with smooth, shiny skin. This guarantees that they’re fresh and not overly ripe.
If you prefer a less spicy salad, you can reduce the amount of Thai chilies or remove the seeds before chopping. Additionally, you can add other vegetables like cherry tomatoes or cucumber for extra texture and flavor.
For a vegetarian version, substitute the fish sauce with soy sauce or a vegetarian fish sauce alternative.
