Thai Salad

    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.

    88 Recipes

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    Global Cuisine

     
    8 reviews
     
    8hours20min

    I love this Thai-style noodle salad as a side dish for barbecued meat. Garnish with some finely chopped peanuts and lime wedges.

    Recipe by: Tiffani

     
    99 reviews
     
    40min

    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.

    Recipe by: Valery K.

     
    1 review
     
    25min

    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.

    Recipe by: Lynn Lewis

     
    1 review
     
    50min

    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.

    Recipe by: Kelly

     
    20 reviews
     
    20min

    The ingredients in this Thai-style salad are mashed together into a chunky, pulpy mixture and topped with peanuts.

    Recipe by: GODGIFU

     
    1 review
     
    15min

    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.

    Recipe by: susanbl

     
    2 reviews
     
    35min

    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.

    Recipe by: Lynn Lewis

     
    No reviews
     
    30min

    Lightly pan-fried beef and roasted peanuts combine with onion and cucumber for a delicious Thai-flavoured salad.

    Recipe by: Lynn Lewis

     
    No reviews
     
    20min

    This is an interesting main meal salad or it can be served piled onto rice crackers as a pre-dinner nibble.

    Recipe by: CatherineSaxelby

     
    No reviews
     
    35min

    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.

    Recipe by: Janet Mitchell

    2 / 10

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