Thai-Style Beef Salad

With Coriander, Mint, Lime and Peanuts


Preparation info

    • Difficulty


Appears in

Salads: The new main course


By Peter Gordon

Published 2005

  • About

I first ate a salad much like this in Melbourne in 1982, at a Thai restaurant on Brunswick Street, and I was blown away by the freshness of it all. The heat of the chilli was tempered by palm sugar and highlighted by the mint and coriander. It just reeked of ‘fresh’... if there’s such a thing. Travelling through Thailand 4 years later, I encountered a few different versions, but all with the same basic philosophy of heat, sweet and herbs. I’ve made this many times over the years and at The