Let’s give your salad game a twist and dive into this easy Thai salad that will please kids and adults, and will have everyone ask for more.
Easy Thai Salad
If you’re tired of making the same salad every time, with lettuce, tomato and cucumber (guilty),then you’re in for a treat. This easy Thai salad definitely is a game changer. You’ll be able to put a nutritious and delicious meal on the table in no time.
If you’re not familiar with my criteria for a great salad yet, check out this blog post about Hyping Up Your Salad Game.
In this recipe, we have crunchiness from the radishes and carrots, and softness from the courgettes and edamame beans.
You can mix and match the vegetables with what you have in the fridge, the dressing will do most of the work. Of course, all the vegetables can be prepped in advance and kept in an airtight container.
For fibre, we have whole rice noodles to keep you full for longer and great digestion.
Edamame beans are a great plant-based source of protein. And depending on how hungry I am, I’ll also fry some tofu. For extra taste, fresh coriander is great.
It’s all in the dressing
In a salad, you could have the best ingredients, but I still think that if the dressing isn’t good, that’s the salad ruined.
So, to give this recipe the right edge, you need to combine flavours that work so well together. For me, that is: ginger, Tamari (or soy sauce), sesame oil, spicy Sriracha sauce, peanut butter, a touch of maple syrup.
Pour everything into a Mason jar, shake it well, and pour over your vegetables, tofu and noodles. The actions that will take most of your time are chopping the veggies and frying the tofu if using. The rest is mainly assembling the ingredients together.
I hope you enjoy this salad as much as I do ! Do let me know in the comments if you have tried it 🙂
Easy Thai Salad Recipe
Ingredients
- 2 carrots
- 1 big courgette
- 20 g radishes
- 100 g edamame beans
- 50 g whole rice noodles
- 200 g firm tofu if using
- 1 tbsp olive oil to fry the tofu
For the dressing
- 2 tbsp Tamari
- 2 tbsp sesame oil
- 1 tbsp Sriracha sauce
- 1 tbsp peanut butter
- 1 inch grated fresh ginger (or substitute for 1 tsp ginger powder)
- 1 tbsp maple syrup
Toppings
- 30 g fresh coriander
- 30 g peanuts if liked
Instructions
- If using the tofu, cube the block into small chunks. Heat one tbsp of olive oil over medium to high heat, and fry the tofu for 10 minutes. Stir from time to time.
- Boil some water, and then pour in a sauce pan with the noodles. Set aside to let them soak and cook in the sauce pan according to instructions (mine cook in about 8 minutes).
- Peel the carrots, and cuts into fine sticks. Grate the courgette. Slice the radishes. Place the vegetables in a serving dish.
- Put all the dressing ingredients in a Mason jar, and shake or stir well.
- When the tofu is fried, noodles are boiled, transfer to the serving dish. Add your toppings, and pour the dressing all over the salad.
- Enjoy !
For more salad recipes, you can check out:
Quinoa, Avocado & Fennel Salad
Favourite Peach & Burrata Summer Recipe
