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Thai Salad

A refreshing and colorful Thai salad bursting with fresh flavors and crunch, perfect for lunch or as a side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: Salad
Cuisine: Thai
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1 cup diced cucumber
  • 1 cup diced bell pepper red or yellow
  • 1 cup diced mango
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped green onions
  • 1/4 cup crushed peanuts optional
Dressing
  • 3 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon honey or agave syrup
  • 1 teaspoon chili flakes adjust to taste

Equipment

  • Sharp knife
  • Cutting board
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Wash and dry all vegetables.
  2. Shred the green cabbage into thin strips.
  3. Shred or dice the carrots.
  4. Dice the cucumber into small cubes.
  5. Dice the bell pepper.
  6. In a separate bowl, whisk together lime juice, fish sauce, honey, and chili flakes.
  7. In a large mixing bowl, combine all chopped vegetables, cilantro, and green onions.
  8. Pour the dressing over and toss gently.
  9. Top with crushed peanuts if desired and serve immediately.

Notes

Let the salad sit for 10 minutes before serving to allow flavors to meld.