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Crunchy Thai salad recipe

Crunchy Thai salad recipe

57 ratings

Thai salads are known to play with the palate by making use of a broad range of flavour profiles. The crunch of fresh shredded veg meets a melding of sweet, salty, spicy flavours with the addition of a sesame oil, fish sauce, lime and chilli dressing. A final flourish of fresh herbs lifts the dish - a must-make in the summer months. This crunchy, veggie side is a great option to serve with steamed fish or BBQ meat skewers. See method

  • Serves 4
  • 15 mins to prepare
  • 174 calories / serving
  • Healthy
  • Vegetarian


  • 1tbsp groundnut oil
  • 1tsp sesame oil
  • ½tsp soft brown sugar
  • 1tsp fish sauce
  • 1 cucumber, deseeded and cut into matchsticks
  • rind and juice of 1 lime
  • 2 carrots, peeled and cut into matchsticks
  • 150g beansprouts, blanched
  • 125g mangetout, shredded
  • 100g baby corn, chopped
  • 1 red chilli, deseeded and finely sliced
  • 2tbsp chopped coriander
  • 2tbsp chopped mint
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    2g 10%
  • Sugars

    8g 9%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 9.8g Protein 7.1g Fibre 5.2g


  1. Whisk together the sunflower oil, sesame oil, brown sugar, fish sauce and lime juice, until the sugar has dissolved. Place the cucumbercarrots, bean-sprouts, mangetout, baby corn, chilli and herbs in a bowl and toss with the dressing.
  2. Divide between four bowls.

See more Thai recipes

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