Thai Salad Recipe

Name: Thai Elephant Restaurants Thai Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 cups romaine lettuce (or mixed salad greens); 1 cup red cabbage, thinly sliced; 1 cup carrot, julienned or shredded; 1 cup cucumber, seeded and thinly sliced; 1 cup red bell pepper, thinly sliced; 3 each green onions, thinly sliced (white and light green parts); 1 cup fresh cilantro leaves, roughly chopped; 1 cup fresh mint leaves (optional), chopped; 1 cup roasted peanuts, roughly chopped; 1 tbs fried shallots or thin fried onions (optional); 12 oz cooked shrimp, chicken, or tofu, bite-size; 3 tbs fresh lime juice (about 2–3 limes); 2 tbs fish sauce; 1 tsp light soy sauce; 1 tbs brown sugar or palm sugar; 1 tsp rice vinegar; 1 tsp sesame oil (toasted); 1 each chile (Thai bird's eye or serrano), finely chopped; 1 each garlic clove, minced; 2 tsp neutral oil (canola or vegetable) or light olive oil

Inspired by Thai Elephant Restaurant

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 romaine lettuce (or mixed salad greens)

1 cup red cabbage, thinly sliced

1 cup carrot, julienned or shredded

1 cup cucumber, seeded and thinly sliced

1 cup red bell pepper, thinly sliced

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

1 cup fresh cilantro leaves, roughly chopped

1 cup fresh mint leaves (optional), chopped

1 cup roasted peanuts, roughly chopped

1 tbs fried shallots or thin fried onions (optional)

Protein (optional)

12 oz cooked shrimp, chicken, or tofu, bite-size

Dressing

3 tbs fresh lime juice (about 2–3 limes)

2 tbs Fish sauce

1 tsp light soy sauce

1 tbs brown sugar or palm sugar

1 tsp Rice vinegar

1 tsp sesame oil (toasted)

1 each chile (Thai bird's eye or serrano), finely chopped

1 each garlic clove, minced

2 tsp neutral oil (canola or vegetable) or light olive oil

Method

Salad

Prepare vegetables

Wash and thoroughly dry the romaine or mixed greens. Chop or tear into bite-size pieces and place in a large mixing bowl (about 8–10 cup capacity).

Thinly slice the red cabbage and red bell pepper. Julienne or shred the carrot. Seed and thinly slice the cucumber. Add cabbage, carrot, cucumber, and bell pepper to the bowl with the greens.

Thinly slice the green onions and roughly chop the cilantro and mint (if using). Add herbs and green onions to the salad bowl.

If using protein: make sure cooked shrimp/chicken/tofu is cooled to room temperature, chopped into bite-size pieces and added to the salad. Toss gently to combine once the dressing is ready.

Add roughly chopped roasted peanuts to the salad, reserving 2 tbs for final garnish. If using fried shallots, reserve a small amount for garnish.

Dressing

Mix dressing

In a medium bowl or jar, combine fresh lime juice, fish sauce, light soy sauce, brown or palm sugar, rice vinegar, toasted sesame oil, minced garlic, and finely chopped chile. Stir (or shake if using a jar) until sugar dissolves.

Slowly whisk in neutral oil to help emulsify the dressing. Taste and adjust: add more lime for acidity, more sugar for sweetness, or more fish sauce for saltiness. The dressing should be bright, balanced salty-sour-sweet and mildly spicy.

Assemble & Serve

Pour about two-thirds of the dressing over the salad bowl (reserve some to serve on the side). Using clean salad tongs or hands, toss gently and thoroughly so all ingredients are evenly coated.

Transfer tossed salad to a serving platter or individual plates. Sprinkle reserved chopped peanuts and fried shallots over the top for texture. Add additional whole cilantro leaves or mint as garnish if desired.

Serve immediately, passing the remaining dressing alongside for guests who want extra. Enjoy as an appetizer or light main.