Thai Salad


Preparation info

  • Difficulty


  • Serves:


Appears in

Easy Vegan

Easy Vegan

By Sue Quinn

Published 2015

  • About

Many Southeast Asian-style salads feature fish sauce in the dressing. Although vegan fish sauce is available – feel free to add some to the dressing if you like – this salad has bags of flavour without it. The noodles make this quite a substantial salad, so it’s perfect as a main course.

PREPARATION: 20 minutes
COOKING: depends on type of noodles


For the Salad

  • 100 g ( oz) rice noodles
  • a few drops sesame oil
  • 90 g ( oz) bean sprouts
  • ½ red capsicum (pepper), seeded and finely sliced
  • 50 g ( oz) baby English spinach, sliced
  • 1 red chilli, seeded and finely sliced
  • 3 spring onions (scallions), finely sliced
  • ¼ cucumber, peeled, halved and quartered lengthways, then finely sliced
  • ¼ savoy cabbage, finely sliced
  • 1 handful mint leaves, chopped
  • 1 handful basil leaves, torn
  • 1 handful coriander (cilantro) leaves, chopped
  • 60 g ( oz) peanuts, toasted and chopped

For the Dressing

  • 90 ml (3 fl oz) lime juice
  • 2 tablespoons soft brown sugar
  • 1 teaspoon grated fresh ginger
  • 2 garlic cloves, crushed
  • 2 teaspoons sesame oil


Cook the noodles following the packet directions, rinse with cold water and toss with the sesame oil to avoid sticking. Set aside.

Whisk together the dressing ingredients.

Combine all the salad ingredients in a bowl, reserving some of the peanuts, coriander and chilli. Toss with enough of the dressing to coat. Serve immediately, sprinkled with the remaining peanuts, coriander and chilli.