Thai-Inspired Salad

This Thai-Inspired Salad is a celebration of bright colours, fresh textures and bold but balanced flavours. Rooted in the traditions of Thai cuisine, this salad is not only a feast for the senses but also incredibly simple to prepare. With its crisp vegetables, zingy dressing and nutty garnish, it delivers a wholesome, satisfying experience. Ideal for any season.

At the heart of the Thai-Inspired Salad lies a blend of raw, fresh vegetables. Such as: shredded cabbage, grated carrot, julienned red bell peppers, crisp pea pods and red onion. All delicately sliced to achieve that light yet satisfying crunch. Fresh coriander adds a herbal lift that is unmistakably Thai. These ingredients are available in most supermarkets, making the salad not only approachable but also affordable.

What really sets this dish apart is the dressing. Thai cuisine is known for its balance of salty, sweet, sour and spicy elements. The dressing in the Thai-Inspired Salad captures that essence perfectly. Made with fish sauce, fresh lime juice, brown sugar, apple cider vinegar, ginger and garlic. Then finished with toasted sesame oil and chilli flakes. This combination creates a complex and delicious backdrop that elevates the entire dish.

Topped with roasted peanuts for a final layer of crunch and richness, the salad offers multiple layers of flavour and texture. Whether you’re serving it as a refreshing starter, a light lunch or a flavourful side dish, this salad is endlessly versatile. It’s also ideal for meal prepping and summer gatherings.

Beyond its irresistible taste, the salad is also packed with nutrition. High in fibre, rich in vitamins and low in calories. It’s a guilt-free way to enjoy a dish that feels indulgent. With no cooking required and minimal prep, it comes together in just a few minutes, making it perfect for busy weekdays or impromptu dinner parties.

Why You Will Love This Thai-Inspired Salad

There are countless reasons to fall in love with the Thai-Inspired Salad, whether you’re a seasoned cook or just starting your culinary journey. First and foremost, it’s incredibly flavourful. The bold, tangy dressing complements the fresh vegetables perfectly, creating a dish that’s as satisfying to eat as it is beautiful to serve.

You’ll also appreciate how quick and easy it is to make. With no need for cooking or specialist equipment, the entire salad comes together in under 20 minutes. It’s perfect for lunch on the go, a side dish to grilled meats or tofu, or even a light dinner when you’re craving something fresh but filling.

Another reason to love the Thai-Inspired Salad is its versatility. You can serve it chilled or at room temperature, and it pairs effortlessly with a wide range of main dishes. You can customise it to your liking—add protein such as grilled chicken, prawns, or tofu to make it more substantial, or swap out vegetables based on what you have to hand.

Health-conscious eaters will also rejoice in this recipe. It’s naturally gluten-free (check your fish sauce label), dairy-free, and full of fibre and essential nutrients. The generous portion of vegetables ensures you’re getting a nourishing meal without compromising on taste.

Finally, the salad holds up well when stored, meaning you can prepare it in advance for lunches throughout the week. It’s a dish that’s equally suited to casual meals and special occasions, offering freshness, flavour, and nutrition all in one bowl.

Equipment You Will Need

Creating the Thai-Inspired Salad requires minimal equipment, making it a straightforward dish to prepare whether you’re in a home kitchen or packing for a picnic.

• Large Mixing Bowl: This is essential for tossing all the vegetables together and ensuring they are evenly coated with the dressing. A deep bowl helps prevent spillage when mixing.
• Small Bowl or Jug: Use this to mix and whisk the dressing separately before adding it to the salad. It helps in emulsifying the flavours and ensures even distribution.
• Sharp Knife: A good-quality chef’s knife will help you slice the vegetables finely and with precision. For best results, ensure your knife is sharpened beforehand.
• Vegetable Peeler: Perfect for peeling carrots and julienning them if you don’t have a mandoline slicer.
• Mandoline Slicer (Optional): If you prefer ultra-thin, uniform slices, a mandoline slicer can speed up your prep work, particularly for the red onion and cabbage.
• Chopping Board: Use a large, stable board for safe and efficient vegetable prep. If you’re working with raw meat (for a custom version), make sure to use a separate board.
• Measuring Spoons: These ensure accuracy when mixing the dressing ingredients, especially with strong flavours like fish sauce and sesame oil.
• Garlic Press or Grater: Handy for quickly preparing fresh garlic and ginger, which are crucial to the dressing’s flavour profile.

That’s it! No stove, no oven, no blender—just fresh ingredients and a few kitchen staples.

Ingredients

For the Salad

• 200g (7 oz) shredded cabbage – crisp and mildly sweet, it provides bulk and crunch.
• 1 large carrot, grated – adds colour and natural sweetness.
• 100g (3.5 oz) pea pods, thinly sliced – for a fresh, juicy snap.
• 1 red pepper, julienned – sweet and vibrant, adds contrast.
• ½ red onion, thinly sliced – sharp and zesty flavour.
• A handful of fresh coriander, chopped – gives a bright, herbal lift.

For the Dressing

• 3 tbsp fish sauce – brings salty umami flavour.
• 3 tbsp fresh lime juice – tangy and refreshing.
• 2 tbsp soft brown sugar – balances the acidity.
• 1 tbsp toasted sesame oil – adds nutty aroma.
• 1 clove garlic, minced – aromatic and pungent.
• 1 tsp fresh ginger, grated – adds a zingy warmth.
• 1 tsp apple cider vinegar – deepens the tang.
• ¼ tsp chilli flakes – for gentle heat.
• 2 tbsp roasted peanuts, chopped – for garnish and crunch.

Method

1. Prepare the Vegetables

Shred the cabbage finely, grate the carrot, slice the pea pods and red pepper, and thinly slice the red onion. Add everything to a large mixing bowl along with chopped fresh coriander.

2. Mix the Dressing

In a separate small bowl or jug, combine the fish sauce, lime juice, brown sugar, sesame oil, garlic, ginger, apple cider vinegar, and chilli flakes. Whisk well until the sugar has dissolved and the dressing is emulsified.

3. Dress the Salad

Pour the dressing over the vegetable mixture. Use salad tongs or clean hands to mix thoroughly until every piece is coated in the dressing.

4. Garnish and Serve

Top the salad with roasted peanuts just before serving to preserve their crunch. Serve immediately or chilled.

Nutrition 

(Per Serving – Serves 4)

• Calories: 145 kcal
• Protein: 3.5g
• Fat: 7.2g
• Carbohydrates: 15.8g
• Sugars: 8.4g
• Fibre: 4.1g

Note: Nutritional values are estimates and may vary depending on the specific brands and ingredients used.

Tips for Making This Recipe

For best results when making the Thai-Inspired Salad, use the freshest ingredients possible. Crisp vegetables make all the difference, especially as they form the bulk of the dish. Opt for firm cabbage and carrots, bright pea pods, and glossy red peppers.

When slicing your vegetables, aim for even, thin cuts. This ensures that the dressing can coat every piece uniformly, delivering maximum flavour in each bite. If you have a mandoline slicer, now’s the time to use it—it makes light work of prepping the cabbage and onions.

Letting the salad sit for 5–10 minutes before serving allows the flavours to meld without sacrificing crunch. If you’re making it ahead of time, keep the dressing separate until just before serving to maintain texture.

Toasting your peanuts just before topping the salad brings out their natural oils and enhances their nutty flavour. You can do this quickly in a dry frying pan over medium heat for a few minutes.

Taste the dressing before adding it to the salad. Depending on your preference or the tartness of your limes, you may want to adjust the sweetness or acidity slightly. Add more sugar for balance, or a splash more vinegar for brightness.

If you prefer a vegetarian version, substitute the fish sauce with a vegetarian alternative like soy sauce or tamari mixed with a touch of seaweed or mushroom powder for depth.

Finally, don’t be afraid to personalise the spice level. Add more chilli flakes for a hotter bite or omit them entirely if you’re serving children or spice-sensitive guests.

How to Best Serve This Thai-Inspired Salad

The Thai-Inspired Salad is incredibly versatile and can be served in a variety of ways, depending on the occasion or your appetite. On its own, it makes a fresh, light lunch—especially on a warm day when you crave something cooling but substantial.

As a starter, this salad sets the tone for an Asian-inspired meal. It whets the appetite with its bright flavours and crunchy textures, perfectly leading into dishes like Thai curries, grilled skewers, or noodle bowls.

It also shines as a side dish at barbecues or picnics. Its robust vegetables and tangy dressing hold up well alongside grilled meats, fish, or tofu. Try serving it with grilled chicken satay, seared prawns, or a teriyaki-glazed salmon fillet for a well-rounded meal.

If you’re looking for a heartier option, turn the salad into a main course by adding a protein. Grilled chicken breast, tofu cubes, or thin slices of beef steak can all be added directly on top. Cold vermicelli noodles can also be mixed in for a Thai-style noodle salad.

For presentation, serve it in a wide, shallow bowl or on a large platter so the colours and textures are on full display. Garnish with extra coriander leaves and a lime wedge for added flair.

Don’t forget the crunch—only add the roasted peanuts just before serving. If you’re serving guests, offer extra peanuts and chilli flakes at the table so everyone can customise their own bowl.

This salad also makes an excellent packed lunch. Simply store the dressing separately and mix just before eating to keep the vegetables crisp and fresh.

Customise This Thai-Inspired Salad

One of the greatest strengths of the Thai-Inspired Salad is how easy it is to adapt to your preferences or pantry. Start by experimenting with the vegetables—there’s plenty of room for substitution. Swap the cabbage for romaine lettuce or a pre-mixed coleslaw base. Instead of red pepper, you might try thinly sliced cucumber or spiralised courgette.

To make the dish heartier, consider adding protein. Grilled chicken, prawn, tofu, tempeh, or thinly sliced beef are all fantastic additions that pair well with the tangy dressing. To keep it vegetarian or vegan, replace the fish sauce with soy sauce, tamari, or coconut aminos, and double-check that your sugar is vegan.

If you enjoy a bit more crunch, include shredded white radish, bean sprouts, or water chestnuts. For more colour and nutrients, add purple cabbage or mango slices for a sweet-sour contrast.

Adjust the heat level to suit your taste. More chilli flakes, fresh sliced chilli, or a dash of Sriracha can turn up the spice. Or leave them out entirely for a milder version that’s kid-friendly.

You can also experiment with the dressing. Add a splash of soy sauce for extra depth, or a teaspoon of peanut butter for a creamier, richer dressing with a satay-like flavour. Sesame seeds can be sprinkled on top for an extra nutty layer.

If you’re following a low-carb or keto diet, reduce the sugar or replace it with a low-carb sweetener. For gluten-free diets, use a certified gluten-free fish sauce and vinegar.

Finally, customise the garnish. Swap peanuts for cashews or crispy shallots. Add fresh mint or Thai basil for an extra aromatic note.

This Thai-Inspired Salad is a fantastic base that welcomes your creativity.

How to Store This Recipe

The Thai-Inspired Salad is best enjoyed fresh, but it stores reasonably well if handled properly. If you’re making it ahead of time, it’s ideal to store the salad and the dressing separately. Keep the shredded vegetables in an airtight container in the fridge for up to 3 days. The dressing can be stored in a small jar or container with a lid and refrigerated for up to 5 days.

If you’ve already mixed the salad with the dressing, it will keep in the fridge for up to 24 hours. However, note that the vegetables will begin to soften and lose their crispness as they absorb the dressing. This doesn’t affect the taste much but does change the texture.

Always add the roasted peanuts just before serving, as they can become soggy if stored with the salad.

This salad is not freezer-friendly, as freezing raw vegetables tends to break down their structure and leads to a mushy texture upon thawing.

To revive leftover salad, consider adding a handful of freshly shredded cabbage or a squeeze of lime to brighten it back up.

Conclusion

This Thai-Inspired Salad is a vibrant, delicious, and healthful dish that brings the bold, balanced flavours of Thai cuisine into your kitchen with ease. Whether you’re seeking a light lunch, a standout side dish, or a versatile base for adding protein, this recipe fits the bill beautifully.

Its appeal lies in its balance—crunchy vegetables, a zingy dressing, and savoury peanuts all combine to create a salad that is anything but ordinary. Every bite delivers layers of texture and taste, offering satisfaction without heaviness. With no cooking required and minimal equipment, it’s accessible to cooks of all skill levels and can be prepared in just minutes.

Moreover, the recipe’s adaptability means you can make it your own. With endless ways to customise, from switching up vegetables to adding proteins or adjusting the spice level, the Thai-Inspired Salad is one you’ll return to time and again. It’s suitable for a range of dietary needs and is just as at home on a casual lunch table as it is at a summer dinner party.

Perfect for busy weeknights, nutritious meal preps, or a refreshing dish to share with friends, this salad is a recipe worth saving. Crisp, colourful, and full of flavour—it’s Thai-inspired, and totally unforgettable.

You can see this recipe on instagram: 

Thai-Inspired Salad

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

A vibrant Thai-Inspired Salad with a zingy dressing, crunchy veg, and peanuts. Quick, healthy, customisable, and perfect for any occasion.

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Ingredients

For the Salad

• 200g shredded cabbage
• 1 large carrot, grated
• 100g pea pods, thinly sliced
• 1 red pepper, julienned
• ½ red onion, thinly sliced
• Handful fresh coriander, chopped

For the Dressing

• 3 tbsp fish sauce (or soy/tamari for vegan)
• 3 tbsp fresh lime juice
• 2 tbsp soft brown sugar
• 1 tbsp toasted sesame oil
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp apple cider vinegar
• ¼ tsp chilli flakes (adjust to taste)

Garnish

• 2 tbsp roasted peanuts, chopped

Instructions

1. Prep the Veg
Shred cabbage, grate carrot, slice pea pods and pepper, thinly slice onion. Toss with chopped coriander in a large bowl.
2. Make the Dressing
Whisk fish sauce, lime juice, sugar, sesame oil, garlic, ginger, vinegar, and chilli flakes until combined.
3. Combine
Pour dressing over veg and mix thoroughly until well coated.
4. Garnish & Serve
Top with chopped peanuts just before serving. Serve chilled or at room temperature.

Nutrition Information:

Yield: 4
Amount Per Serving: Calories: 145Carbohydrates: 15,8gProtein: 3,5g

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