Thai Green Salad

Roamine for a green salad

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  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 2 servings
Nutritional Guidelines (per serving)
180 Calories
11g Fat
20g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 servings
Amount per serving
Calories 180
% Daily Value*
Total Fat 11g 14%
Saturated Fat 9g 44%
Cholesterol 0mg 0%
Sodium 995mg 43%
Total Carbohydrate 20g 7%
Dietary Fiber 8g 29%
Protein 8g
Calcium 438mg 34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Thai green salad makes a wonderfully cooling side dish to spicy curries, pad thai, and other ethnic favorites, but it's also an unexpected treat for non-Asian meals, too. This easy Thai green salad recipe can be put together in a matter of minutes and includes a simple Thai-inspired salad dressing that's delicious, fresh, and slightly creamy but also incredibly healthy—and it can be made as mild or as spicy as you like.


  • 4 cups romaine or green leaf lettuce
  • 2 green (spring) onions (sliced)
  • 1/2 to 1 cucumber (sliced)
  • 1/4 cup cilantro (roughly chopped)
  • 1/2 cup fresh basil (roughly chopped)
  • 1/4 cup peanuts or cashews (chopped)
  • 1/2 cup coconut milk
  • 1 tablespoon lime juice
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 2 cloves garlic (minced)
  • 1 teaspoon brown sugar
  • Crushed red pepper flakes, to taste

Steps to Make It

  1. Wash the lettuce, dry thoroughly, and put it in a large salad bowl.

  2. Slice the cucumber lengthwise into thick matchstick-like pieces and add to the bowl. For a fancier presentation, use a potato peeler and peel the cucumber into long, thin ribbons. If the slices turn out too long to eat easily, cut them in half or in thirds.

  3. Add the cucumber and cilantro to the salad bowl and toss all the ingredients together.

  4. To make the dressing, combine the coconut milk, lime juice, soy sauce, fish sauce, garlic, and brown sugar in a bowl and whisk to combine. Add crushed red pepper flakes to your preferred level of spiciness.

  5. Pour the dressing over the salad and toss well to combine. Top with the sliced green onions, basil, and chopped peanuts or cashews. Edible flowers can also be added to dress up the dish. Serve immediately.


  • Fish sauce might not have the most pleasant odor, but it tastes better than it smells. It's also a key ingredient in Thai dishes, so it's imperative that you don't skip it because of its unappetizing aroma.
  • When making this salad for dinner parties, prepare the dressing and bowl of greens ahead of time, keeping them separate. When ready to eat, toss salad with the dressing and plate it up, adding the onion and basil on top.
  • Coconut milk becomes somewhat solid when refrigerated. If you've refrigerated the salad dressing, simply take it out a few minutes early and let it sit at room temperature. Give it a stir and it's ready to use.
  • Double the salad dressing recipe and keep any extra in the refrigerator for up to two weeks to be used for all your salad needs.
  • Use any type of greens that you want in this recipe, whether it's kale, spinach, or spring mix.

Recipe Variations

  • Entree salad: Marinate slices of raw beef or chicken in soy sauce, brown sugar, lime juice, and sesame oil for at least an hour. Saute until cooked through and use the protein to top the salad for an entree. Other protein options include cooked tofu, edamame, or shrimp.
  • Gluten-free: Replace the soy sauce for tamari or coconut aminos, both of which are gluten-free.
  • Low-carb: Substitute coconut aminos for the soy sauce and eliminate the sugar entirely.