Thai cuisine has a great range of salads from purely vegetarian to the classic chicken larb. They make an excellent dinner or side any time of the year.
I love this Thai-style noodle salad as a side dish for barbecued meat. Garnish with some finely chopped peanuts and lime wedges.
Although called a salad there is no salad involved. This is a version of a traditional Thai chicken mince dish called larb and is nice served in lettuce leaves.
A Thai-style seasoning of basil, mint and coriander adds vitamin C and carotenoids to a dish already packed with vitamins, minerals, fibre and phytochemicals.
A delicious mix of toasted jasmine rice, chicken mince, lemon grass, ginger, lime, mint, coriander, red chillies and roasted peanuts served in baby cos lettuce leaves.
The ingredients in this Thai-style salad are mashed together into a chunky, pulpy mixture and topped with peanuts.
I made this recipe based on a dish I once ate in Thailand. It is deliciously sweet, salty and sour. Make this salad as hot or mild as you like by adjusting the amount of chillies you use.
Mint, basil, and coriander add refreshing flavors to a broccoli and cucumber salad topped with beef for this Thai-style salad that's sure to please.
Lightly pan-fried beef and roasted peanuts combine with onion and cucumber for a delicious Thai-flavoured salad.
This is an interesting main meal salad or it can be served piled onto rice crackers as a pre-dinner nibble.
One cup of cooked broccoli has more vitamin C than a fresh orange. Vitamin C enhances iron absorption, making lightly cooked broccoli an ideal companion for iron-rich poultry, seafood or meat.