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Thai Salad Recipe

Name: Red Lantern Asian Fusion Olympias Thai Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 cups green leaf lettuce or mixed salad greens; 1 cup red cabbage, thinly sliced; 1 cup carrot, julienned or shredded; 1 cucumber, halved lengthwise and thinly sliced; 1 red bell pepper, thinly sliced; 1 cup fresh cilantro leaves, coarsely chopped; 1 cup fresh Thai basil or sweet basil leaves, optional; 3 green onions, thinly sliced (white and green parts); 0.5 cup fresh mint leaves, optional; 0.5 cup roasted peanuts, roughly chopped; 12 oz cooked shrimp, chicken breast, or firm tofu, sliced; 2 tbsp lightly salted roasted peanuts (for topping if using tofu/chicken); 3 tbsp fresh lime juice (about 2 limes); 2 tbsp fish sauce (or soy sauce for vegetarian); 1.5 tbsp palm sugar or light brown sugar; 1 tsp rice vinegar; 2 tsp neutral oil (vegetable or peanut oil); 1 clove garlic, finely minced; 1 Thai red chile or serrano, thinly sliced (adjust to heat preference); 0.5 tsp nam pla prik (optional) or extra chili flakes; 2 tbsp fried shallots or crispy shallot bits (optional); 2 lime wedges; 2 tbsp additional chopped peanuts

Inspired by Red Lantern Asian Fusion Olympia

Time25m

Serves4

Make Thai Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

6 cups green leaf lettuce or mixed salad greens

1 cup red cabbage, thinly sliced

1 cup carrot, julienned or shredded

1 cucumber, halved lengthwise and thinly sliced

1 red bell pepper, thinly sliced

1 cup fresh cilantro leaves, coarsely chopped

1 cup fresh Thai basil or sweet basil leaves, optional

3 green onions, thinly sliced (white and green parts)

1/2 cup fresh mint leaves, optional

1/2 cup roasted peanuts, roughly chopped

Protein (optional)

12 oz cooked shrimp, chicken breast, or firm tofu, sliced

2 tbsp lightly salted roasted peanuts (for topping if using tofu/chicken)

Dressing

3 tbsp fresh lime juice (about 2 limes)

2 tbsp fish sauce (or soy sauce for vegetarian)

1 1/2 tbsp palm sugar or light brown sugar

1 tsp Rice vinegar

2 tsp neutral oil (vegetable or peanut oil)

1 clove garlic, finely minced

1 Thai red chile or serrano, thinly sliced (adjust to heat preference)

1/2 tsp nam pla prik (optional) or extra chili flakes

Garnish & Assembly

2 tbsp fried shallots or crispy shallot bits (optional)

2 Lime wedges

2 tbsp additional chopped peanuts

Method

Salad

Prepare vegetables

Wash and thoroughly dry the lettuce/mixed greens. Tear larger leaves into bite-sized pieces and place them in a large serving bowl.

Add the thinly sliced red cabbage, julienned carrot, sliced cucumber, and red bell pepper to the bowl.

Add the chopped cilantro, basil (if using), chopped mint (if using), and sliced green onions to the salad bowl. Toss gently to combine.

Protein (optional)

If using shrimp: season cooked shrimp lightly with a pinch of salt and pepper and chill briefly. If using chicken: slice leftover roasted or poached chicken breast into thin strips. If using tofu: press firm tofu 15–30 minutes to remove excess water, slice into bite-sized pieces and pan-sear in 1 tablespoon oil over medium-high heat until golden on both sides (about 3–4 minutes per side).

Allow protein to cool slightly, then add to the salad bowl or arrange on top when assembling.

Dressing

In a small bowl or jar, combine fresh lime juice, fish sauce (or soy sauce), palm sugar, and rice vinegar. Stir or whisk until the sugar dissolves completely.

Add the neutral oil and minced garlic, then stir to emulsify. Taste and adjust balance: add more lime for acidity, more fish sauce for saltiness, or more sugar for sweetness.

Thinly slice the red chile (remove seeds to reduce heat if desired) and stir it into the dressing along with the optional nam pla prik or a pinch of chili flakes for extra heat.

Assemble & Garnish

Pour the dressing over the salad (reserve about 1–2 tablespoons if you prefer to serve some on the side). Toss the salad gently but thoroughly so the dressing coats all ingredients—use tongs or two large spoons.

Scatter the roughly chopped roasted peanuts and crispy fried shallots over the top. Add additional chopped peanuts and lime wedges alongside for serving.

If using protein, arrange the shrimp, chicken, or tofu on top or fold gently into the salad. Serve immediately so greens remain crisp.

Optional: for a more authentic finish, sprinkle a few extra cilantro leaves and a handful of torn basil leaves over the top.