Are you looking for a flavorful way to spice up your meal routine? Look no further than the bold and aromatic world of Thai salads! Known as “yam” in Thai, these refreshing dishes combine the perfect balance of sweet, sour, salty, and spicy flavors to tantalize your taste buds. From classic som tam (papaya salad) to innovative takes on traditional recipes, we’ve gathered 20 mouthwatering Thai salad recipes that are sure to satisfy your cravings.
In this article, we’ll take you on a culinary journey through the streets of Bangkok and beyond, highlighting some of the most popular and beloved Thai salads out there. From spicy beef and shrimp combinations to creamy coconut-based dressings, each recipe is carefully curated to showcase the best of Thai cuisine. Whether you’re a seasoned foodie or just looking for a new twist on old favorites, these recipes are sure to inspire your next meal.
Stay tuned for more exciting dishes in our upcoming article!
Thai Green Papaya Salad (Som Tum)
A refreshing and spicy salad that combines the crunch of green papaya with the sweetness of tomatoes, the tanginess of lime juice, and the heat of chilies.
Ingredients:
– 1 large green papaya, peeled and shredded
– 2 cups mixed vegetables (tomatoes, carrots, cucumbers)
– 1/4 cup chopped peanuts
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1-2 Thai bird’s eye chilies, seeded and chopped
– 2 tablespoons fish sauce
– 2 tablespoons lime juice
– Salt to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. In a large mortar and pestle, pound the garlic, ginger, and chilies until well combined.
2. Add the shredded green papaya, mixed vegetables, peanuts, fish sauce, and lime juice. Pound until everything is well combined and the papaya is slightly softened.
3. Taste and adjust seasoning with salt as needed.
4. Garnish with chopped cilantro if desired.
5. Serve immediately.
Cooking Time: 10-15 minutes
Spicy Thai Beef Salad (Yam Neua)
A flavorful and refreshing salad that combines the richness of grilled beef with the spiciness of Thai chilies, all wrapped up in a crunchy mix of vegetables.
Ingredients:
– 250g beef striploin or ribeye, sliced into thin strips
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1-2 Thai bird’s eye chilies, seeded and chopped
– 2 cups mixed greens (such as arugula, mint, and basil)
– 1 cup bean sprouts
– 1/4 cup toasted peanuts
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. Preheat a grill or grill pan to medium-high heat. Cook the beef for 3-4 minutes per side, or until cooked to your liking.
2. In a large bowl, combine the sliced onion, minced garlic, and chopped chilies.
3. Add the mixed greens, bean sprouts, and toasted peanuts to the bowl.
4. Slice the grilled beef into thin strips and add it to the bowl.
5. Drizzle with fish sauce and lime juice, and season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Thai Mango Salad with Chili Lime Dressing
This refreshing salad combines sweet and tangy flavors of ripe mango, crunchy peanuts, and spicy chili flakes, all tied together with a zesty lime dressing. Perfect for warm weather or as a light lunch.
Ingredients:
– 2 ripe mangos, diced
– 1/4 cup chopped roasted peanuts
– 1/4 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon fresh lime juice
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, combine mango, peanuts, red onion, and jalapeño.
2. In a small bowl, whisk together lime juice and fish sauce (if using).
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves.
Cooking Time: 10 minutes
Glass Noodle Salad (Yum Woon Sen)
A refreshing and light Thai-inspired salad made with glass noodles, mixed vegetables, and a tangy dressing.
Ingredients:
– 200g glass noodles
– 2 cups mixed vegetables (such as bean sprouts, carrots, cabbage, and scallions)
– 1/4 cup chopped peanuts
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. Cook the glass noodles according to package instructions. Drain and set aside.
2. In a large bowl, combine the mixed vegetables and cooked glass noodles.
3. In a small bowl, whisk together the soy sauce, lime juice, and sesame oil.
4. Pour the dressing over the noodle mixture and toss to combine.
5. Sprinkle chopped peanuts on top and season with salt and pepper to taste.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 15 minutes
Thai Cucumber Salad with Peanuts
This refreshing Thai-inspired salad combines crisp cucumbers, spicy chilies, and creamy peanuts in a tangy dressing, perfect for hot summer days. With only a few ingredients, this dish is quick to prepare and packed with flavor.
Ingredients:
– 2 large cucumbers, sliced
– 1/4 cup roasted peanuts
– 1/4 cup chopped fresh cilantro
– 2 Thai bird’s eye chilies, seeded and finely chopped
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1 tablespoon brown sugar
– Salt to taste
Instructions:
1. In a large bowl, combine cucumber slices, peanuts, cilantro, and chilies.
2. In a small bowl, whisk together fish sauce, lime juice, and brown sugar until well combined.
3. Pour the dressing over the cucumber mixture and toss to coat.
4. Season with salt to taste.
5. Serve immediately or refrigerate for up to 30 minutes before serving.
Cooking Time: 10-15 minutes
Grilled Shrimp and Pomelo Salad (Yum Som-O)
This refreshing Thai-inspired salad combines succulent grilled shrimp with the sweetness of pomelo, crunchy peanuts, and a tangy dressing. Perfect for a light and flavorful meal or as an appetizer.
Ingredients:
– 12 large shrimp, peeled and deveined
– 2 pomelos, segmented
– 1/4 cup chopped peanuts
– 2 tablespoons fish sauce
– 2 tablespoons lime juice
– 1 tablespoon palm sugar
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill shrimp for 2-3 minutes per side, until pink and cooked through.
3. In a large bowl, combine pomelo segments, chopped peanuts, fish sauce, lime juice, palm sugar, and vegetable oil.
4. Add grilled shrimp to the bowl and toss to coat with the dressing.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15 minutes
Thai Larb Salad with Ground Chicken
This refreshing Thai-inspired salad is a flavorful and protein-packed meal option, perfect for any time of the year. With its bold combination of herbs, chilies, and tangy lime juice, this dish will transport your taste buds to the streets of Bangkok.
Ingredients:
– 1 lb ground chicken
– 2 cups mixed greens (such as Thai basil, mint, and cilantro)
– 1/4 cup chopped cilantro
– 1/4 cup chopped scallions
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– 1 teaspoon chili flakes
– Salt and pepper to taste
– 1/4 cup toasted peanuts or cashews
Instructions:
1. Cook the ground chicken in a medium-high heat pan until browned, breaking it up with a spoon as needed.
2. In a large bowl, combine mixed greens, cilantro, scallions, garlic, and ginger.
3. Add the cooked chicken to the bowl and stir in fish sauce, lime juice, and chili flakes.
4. Season with salt and pepper to taste.
5. Top with toasted nuts and serve immediately.
Cooking Time: 20 minutes
Spicy Thai Seafood Salad (Yum Talay)
This refreshing salad combines succulent seafood with a zesty and aromatic flavor profile, perfect for hot summer days. With its spicy kick, this dish is sure to tantalize your taste buds.
Ingredients:
– 1 cup mixed seafood (shrimp, squid, mussels)
– 2 cups mixed greens
– 1/2 cup cherry tomatoes, halved
– 1/4 cup chopped fresh cilantro
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1 tablespoon chili flakes
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed seafood, mixed greens, cherry tomatoes, and chopped cilantro.
2. In a small bowl, whisk together fish sauce, lime juice, and chili flakes.
3. Pour the dressing over the seafood mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 10 minutes
Thai Grilled Pork Salad (Nam Tok Moo)
A refreshing and flavorful salad from Thailand, Nam Tok Moo is a perfect combination of grilled pork, herbs, chilies, and tangy dressing. This recipe brings together the bold flavors of Thai cuisine in a simple and delicious way.
Ingredients:
– 1 pound pork shoulder or butt, sliced into thin strips
– 2 tablespoons fish sauce
– 2 tablespoons lime juice
– 2 cloves garlic, minced
– 1 tablespoon palm sugar (or brown sugar)
– 1/4 cup chopped cilantro
– 1/4 cup chopped mint leaves
– 2-3 Thai bird’s eye chilies, sliced
– Salt and black pepper to taste
– 2 cups mixed greens (such as arugula, spinach, and lettuce)
Instructions:
1. Marinate the pork strips in a mixture of fish sauce, lime juice, garlic, and palm sugar for at least 30 minutes.
2. Grill the pork over medium-high heat until cooked through, about 5-7 minutes per side.
3. In a large bowl, combine chopped cilantro, mint leaves, and chilies.
4. Slice the grilled pork into thin strips and add to the bowl.
5. Toss with mixed greens, salt, and black pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 20-25 minutes (including marinating time)
Thai Banana Blossom Salad (Yum Hua Plee)
This refreshing Thai salad is a perfect combination of sweet, sour, salty, and umami flavors, all wrapped up with the crunch of crispy fried banana blossoms. A unique and flavorful dish that’s sure to delight your taste buds.
Ingredients:
– 4-6 banana blossoms
– 2 cups mixed greens (such as Thai basil, mint, and cilantro)
– 1 cup diced pineapple
– 1/2 cup diced red onion
– 1/4 cup chopped peanuts
– 2 tablespoons fish sauce
– 2 tablespoons lime juice
– 1 tablespoon palm sugar
– Salt to taste
– Vegetable oil for frying
Instructions:
1. Prepare the banana blossoms by cutting off the tough ends and removing any strings or fibers.
2. Fry the banana blossoms in hot oil until crispy, then drain on paper towels.
3. In a large bowl, combine mixed greens, pineapple, red onion, and chopped peanuts.
4. In a small bowl, whisk together fish sauce, lime juice, and palm sugar to make the dressing.
5. Pour the dressing over the salad ingredients and toss to combine.
6. Top with fried banana blossoms and serve immediately.
Cooking Time: 15-20 minutes
Thai Chicken and Herb Salad (Yam Pla Duk Fu)
A refreshing and flavorful salad that combines the savory taste of grilled chicken with the freshness of herbs, perfect for a light and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cups mixed herbs (basil, mint, cilantro)
– 1/2 cup diced red onion
– 1/4 cup chopped peanuts or cashews
– 2 tbsp fish sauce
– 1 tsp lime juice
– 1 tsp palm sugar (or brown sugar)
– Salt and pepper to taste
– 2 cups mixed greens (lettuce, spinach)
Instructions:
1. Grill the chicken breast until cooked through, then slice into thin strips.
2. In a large bowl, combine the mixed herbs, red onion, peanuts or cashews, fish sauce, lime juice, palm sugar, salt, and pepper.
3. Add the grilled chicken to the bowl and toss gently to combine.
4. Divide the mixed greens onto individual plates, then top with the chicken and herb mixture.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Thai Spicy Wing Bean Salad (Yum Tua Plu)
This refreshing salad combines the crunch of wing beans with the heat of Thai chilies, perfect for a light and flavorful meal or as a side dish.
Ingredients:
– 1 cup dried wing beans, soaked overnight and drained
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1-2 Thai bird’s eye chilies, seeded and chopped (depending on desired heat level)
– 2 cups mixed greens (such as mint, basil, and cilantro)
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. Cook the wing beans according to package instructions until tender. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add garlic, ginger, and chilies; stir-fry for 30 seconds.
3. Add the cooked wing beans, mixed greens, fish sauce, and lime juice. Stir-fry for 1-2 minutes, until the flavors are well combined.
4. Season with salt to taste.
5. Serve immediately.
Cooking Time: 15-20 minutes
Thai Waterfall Beef Salad (Nam Tok Neua)
A refreshing and spicy salad that showcases the beauty of Thai cuisine, Nam Tok Neua is a popular street food dish that combines tender beef strips with crunchy vegetables, tangy lime juice, and creamy chilies.
Ingredients:
– 1 pound beef strips (rare steak or thinly sliced ribeye)
– 2 cups mixed greens
– 1 cup cherry tomatoes, halved
– 1/2 cup red onion, thinly sliced
– 1/4 cup chopped cilantro
– 2 tablespoons fish sauce
– 2 tablespoons lime juice
– 1 tablespoon palm sugar
– 1-2 Thai bird’s eye chilies, seeded and minced
– Salt, to taste
Instructions:
1. Slice the beef into thin strips and soak in cold water for at least 30 minutes.
2. Drain the beef and pat dry with paper towels.
3. In a large bowl, combine mixed greens, cherry tomatoes, red onion, and cilantro.
4. Add the cooked beef to the salad and drizzle with fish sauce, lime juice, palm sugar, and chili flakes.
5. Season with salt to taste.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Thai Pineapple and Cashew Salad
A refreshing and flavorful salad that combines the sweetness of pineapple with the crunch of cashews and the zing of Thai spices. This recipe is perfect for a light and healthy meal or as a side dish.
Ingredients:
– 1 ripe pineapple, diced
– 1/2 cup roasted cashews, chopped
– 1/4 cup red onion, thinly sliced
– 1/4 cup fresh mint leaves, chopped
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine pineapple, cashews, and red onion.
2. In a small bowl, whisk together fish sauce, lime juice, and grated ginger.
3. Pour the dressing over the fruit mixture and toss to combine.
4. Stir in chopped fresh mint leaves.
5. Season with salt and pepper to taste.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 10 minutes
Thai Spicy Squid Salad (Yum Pla Muk)
This refreshing Thai salad is a perfect blend of spicy, sour, and salty flavors, featuring tender squid rings paired with crunchy vegetables and aromatic herbs.
Ingredients:
– 1 pound cleaned squid rings
– 2 cups mixed greens (such as cilantro, mint, and basil)
– 1 cup diced red bell pepper
– 1/2 cup diced cucumber
– 1/4 cup chopped cilantro
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1 tablespoon palm sugar
– 1-2 teaspoons Thai chili flakes (depending on desired spiciness)
– Salt, to taste
Instructions:
1. In a large bowl, combine squid rings, mixed greens, red bell pepper, and cucumber.
2. In a small bowl, whisk together fish sauce, lime juice, palm sugar, and Thai chili flakes.
3. Pour the dressing over the squid mixture and toss to coat.
4. Sprinkle chopped cilantro on top and season with salt to taste.
5. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 10-15 minutes (preparation time: 5-7 minutes)
Thai Vermicelli Salad with Lemongrass
This refreshing salad combines the classic flavors of Thai cuisine with the subtle hint of lemongrass, creating a dish that’s perfect for warm weather or as a light and revitalizing meal.
Ingredients:
– 1 cup vermicelli noodles
– 2 cups mixed vegetables (bell peppers, carrots, bean sprouts)
– 1/4 cup chopped fresh lemongrass leaves
– 1/4 cup chopped peanuts
– 2 tablespoons fish sauce
– 2 tablespoons lime juice
– 1 tablespoon palm sugar
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook vermicelli noodles according to package instructions and set aside.
2. In a large bowl, combine mixed vegetables, chopped lemongrass, peanuts, fish sauce, lime juice, and palm sugar.
3. Add cooked vermicelli noodles to the bowl and toss to combine.
4. Season with salt to taste.
5. Garnish with fresh cilantro leaves, if desired.
6. Serve immediately.
Cooking Time: 15 minutes
Thai Grilled Eggplant Salad (Yum Makheua Yao)
A refreshing and flavorful Thai dish that combines the smoky taste of grilled eggplant with the tanginess of a spicy dressing, perfect for a light and satisfying meal.
Ingredients:
– 2 medium eggplants
– 1/4 cup fish sauce
– 1/4 cup lime juice
– 2 tablespoons palm sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– 2 cups mixed greens (such as mint, basil, and cilantro)
– Salt to taste
– Vegetable oil for grilling
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush eggplants with vegetable oil and grill until tender, about 5 minutes per side.
3. In a blender or food processor, combine fish sauce, lime juice, palm sugar, garlic, ginger, and red pepper flakes (if using). Blend until smooth.
4. Cut grilled eggplant into bite-sized pieces and toss with mixed greens, dressing, and salt to taste.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Thai Spicy Minced Duck Salad (Larb Ped)
This spicy and savory salad is a popular Thai dish that combines the rich flavor of duck with the bold taste of chilies, herbs, and fermented soybeans. A perfect blend of textures and flavors in every bite.
Ingredients:
– 1/2 pound boneless duck breast, finely minced
– 2 tablespoons vegetable oil
– 4-6 Thai bird’s eye chilies, seeded and chopped
– 2 cloves garlic, minced
– 2 tablespoons fermented soybeans (nam prik pao)
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1/2 cup mixed herbs (cilantro, mint, basil)
– Salt to taste
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add chilies and garlic; stir-fry until fragrant, about 30 seconds.
3. Add duck; cook until browned, breaking up with spoon if needed, about 5 minutes.
4. Stir in soybeans, fish sauce, lime juice, and mixed herbs.
5. Season with salt to taste.
6. Serve immediately.
Cooking Time: 15-20 minutes
Thai Coconut and Lime Salad
This refreshing salad combines the creamy richness of coconut milk with the zesty brightness of lime juice, all wrapped up in a flavorful package that’s perfect for hot summer days. With just a few simple ingredients and minimal cooking time, you can have this deliciousness on your table in no time!
Ingredients:
– 1 cup mixed greens (such as arugula, spinach, and lettuce)
– 1/2 cup diced fresh mango
– 1/4 cup toasted coconut flakes
– 1/4 cup chopped fresh cilantro
– 1/2 cup plain Greek yogurt
– 2 tablespoons coconut milk
– Juice of 1 lime (about 2 tablespoons)
– Salt to taste
Instructions:
1. In a large bowl, combine mixed greens, mango, toasted coconut flakes, and cilantro.
2. In a small bowl, whisk together Greek yogurt and coconut milk until smooth.
3. Pour the yogurt-coconut mixture over the salad and toss to coat.
4. Squeeze lime juice over the salad and season with salt to taste.
5. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 10 minutes
Thai Spicy Tofu and Herb Salad
This refreshing salad combines crispy tofu, crunchy herbs, and spicy chilies, perfect for a light and satisfying meal or as a side dish. The combination of flavors will transport you to the streets of Bangkok.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups mixed herbs (such as Thai basil, cilantro, and mint)
– 1/4 cup chopped fresh chilies (such as jalapeño or bird’s eye)
– 2 tablespoons lime juice
– 1 tablespoon fish sauce
– 1 teaspoon palm sugar
– Salt to taste
Instructions:
1. Pan-fry the tofu cubes until golden brown, about 3-4 minutes.
2. In a large bowl, combine the mixed herbs, chopped chilies, and pan-fried tofu.
3. Squeeze lime juice, drizzle fish sauce, and sprinkle palm sugar over the mixture.
4. Toss to combine and season with salt to taste.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your meals with these 20 refreshing Thai salad recipes! From classic dishes like Som Tum (Thai Green Papaya Salad) and Yam Neua (Spicy Thai Beef Salad), to unique combinations like Mango Salad with Chili Lime Dressing and Pineapple and Cashew Salad, there’s something for every taste. These spicy and savory salads are perfect for a quick lunch or dinner, and can be easily customized to suit your dietary preferences. Whether you’re in the mood for something bold and fiery or light and zesty, these recipes will transport your palate to the streets of Thailand.
