Recipe for Thai Salad – For years I have found myself falling back on my Recipe for Thai Salad with Tahini Vinaigrette over and over again. It never lets me down and it always looks beautiful on the table. And while beautiful food is not always my biggest concern if it is just for my family, when I am entertaining I always want to make sure the food is just as aesthetic as it is delicious!
Made with only gluten and dairy-free ingredients, this Recipe for Thai Salad is one you can feel confident serving for all to enjoy! Want all the details for this quick and easy salad? Keep reading!
Recipe for Thai Salad
I absolutely love salads, especially in the summer time! They’re just so refreshing and satisfying, and a delicious way to pack in tons of nutrient-dense fruit and veggies. This Recipe for Thai Salad, in particular, is one of my absolute favorites! Loaded with sweet and juicy mandarins, and paired with fresh cucumbers, red peppers, and more, this salad is filling and so crave-worthy. (Ever wondered if raw veggies are healthier than cooked veggies? Click here for the answer!)
I also love that this recipe can serve as the perfect side salad to a larger meal, or the canvas for a lighter dinner seafood entrée. If we are grilling outdoors and entertaining guests with a light supper I like to nestle a few grilled shrimp (here’s how to grill shrimp) or a nice piece of wild salmon on top of the salad. (Click here for a delicious salmon recipe.) Serving it with a nice chilled glass of Sterling Napa Valley Sauvignon Blanc adds the final touch. Wondering if wine is healthy? Click here!
How to Make the Perfect Salad
Making the “perfect” salad doesn’t really exist, because it’s truly up to personal taste and preference! Like I say about all of our salad recipes, you are always welcome to modify ingredients or measurements to your personal preference, and I can almost guarantee you’ll still have a delicious tasting salad! Need a little inspiration on some additional ingredients to help you make the perfect salad every time? Click here!
And while you really can modify this recipe to match your flavor preferences, there is one hard-and-fast rule we think you should follow each and every time…and that is patting your ingredients dry! There’s one thing that will ruin a great salad, and that is wet and watery lettuce. Patting your fruit and veggies dry before you combine them will ensure a crisp, and tasty finished product. Click here to learn how to store lettuce to keep it crisp!
Now since we’ve talked all about this delicious salad, let’s get into the details!
Kitchen Favorites
Recipe for Thai Salad
Made with only gluten and dairy-free ingredients, this Recipe for Thai Salad is one you can feel confident serving for all to enjoy!
- Prep Time: 15
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4-6 1x
Ingredients
Recipe for Thai Salad
- 1 head Boston lettuce, washed, dried, and torn into bite-size pieces
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh cilantro
- 1 red bell pepper, finely chopped
- 1 cucumber, peeled, seeded, and finely chopped
- 1/2 red onion, finely chopped
- 1 can (15-ounces) whole baby corn, drained and chopped
- 1 (11-ounce) can mandarin oranges, drained
- 1 can (8-ounces) chopped water chestnuts, drained
- 1/2 cup dry-roasted peanuts, finely chopped (can substitute for sunflower seeds)
Tahini Vinaigrette
- 1/4 cup unrefined toasted sesame oil
- 2 teaspoons rice wine vinegar
- 1 tablespoon raw honey
- 2 tablespoons tahini
- 1 tablespoon gluten free soy sauce
- Juice from 1 lime
- 1/4 teaspoon crushed red pepper
Instructions
Recipe for Thai Salad
- In a large serving bowl, add the lettuce, mint, cilantro, bell pepper, cucumber, onion, corn, oranges and water chestnuts (Note: be sure all salad ingredients are very dry.)
- Gently toss all ingredients.
- Pour the Tahini Vinaigrette on top of the salad and gently toss. Sprinkle the peanuts (or sunflower seeds) on top of the salad just before serving.
- Serve immediately, and enjoy!
Tahini Vinaigrette
- Place all of the ingredients for the tahini vinaigrette in a small mixing bowl and whisk well with a fork.
- Pour the vinaigrette over the Thai Salad, toss well and then let sit for about 10 minutes at room temperature for the flavors to develop. Serve at room temperature or outside.
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