Thai-Inspired Mixed Vegetable Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Ken Hom Cooks Thai

By Ken Hom

Published 2001

  • About

I have always loved the idea of warm salads, especially with vegetables. Here is my version using Thai flavours that work very nicely. For pure vegetarians, simply use light soy instead of fish sauce. It makes a really great starter or an unusual accompaniment to grilled meats.


  • 2 small fresh red Thai chillies, seeded and chopped
  • 2 tablespoons fish sauce or light soy sauce
  • 2


Make a Thai dressing by combining the chillies, fish sauce, sugar, pepper and lime juice. Mix well and set aside.

Bring a pot of salted water to the boil. Drop in the whole tomato for 5 seconds, remove, peel and seed. Cut the tomato flesh into 4 cm (