By KitchenManiac on January 13, 2003
Photo by Fairy Nuff
Photo by Fairy Nuff
"This is one of the best Thai salads I have ever tasted and I just had to share it with my zaar family. Try it, you won't regret it. You can substitute the beef with the same amount of Pork fillets, chicken breasts or thigh fillets, or some firm tofu. When preparing this salad in advance, cook the beef, prepare the salad, and make the dressing, BUT STORE EACH IN SEPARATE CONTAINERS. Do NOT combine until you are ready to serve. This is an ideal portable lunch or picnic dish that can be transported in 3 small containers, and assembled on the spot."
Serving Size: 1 (377 g)
Servings Per Recipe: 4
"I must say that this is a wonderful recipe. When I made this the first time I had a taste of the dressing just to make sure and I thought I was headed for a disaster given its weird taste, a sourish and saltish flavor. But when I started tossing the greens together the aroma of the different spices was heavenly! When I combined the greens and the dressing, the taste was wonderful! I was so wrong about the taste! I've replaced beef with roast chicken and it tastes just as great. I made this for a party and separated it into three parts since I have vegetarian friends coming over and they loved it! It makes a great vegetarian salad."
"My O My, this was a very good dish! I too was unsure about the dressing, the aroma of the fish sauce alarmed me. But, once everything is pulled together and you take a bite, WOW, your taste buds are assaulted with sweet, sour, salty, spicy..all at once. It's wonderful! I used a bag of "spring mix" greens from the grocery store here in the Chicago area, and followed the recipe as KitchenManiac writes it. Great recipe KM, thanks a lot for another great recipe!"
"Phenomenal! I had some leftover steak and sliced it thinly. I don't usually repeat recipes but I plan to make this one often (and try it with pork and chicken sometimes as well). This is easy to pull together and would make a great buffet dish. Mmmmmmm!"
"This recipe is fabulous! I didn't have any red chilies so I used one deseeded jalepeno and followed the recipe exactly other than that. My husband even loved it and he's super picky! Thanks for a great summer salad I'll use over and over again!
by the way, Whole foods carries the lime leaves"
"very simple and delish. i added rice noodles to make something more like a noodle bowl and doubled the dressing. also added shredded carrots. cucumber would be good, too. very fresh dish."
"It just doesn't get any better than this. I've been in a panic, thinking I'd lost the recipe...what a relief to log in and find it waiting for me. Like about half the world, I'm mildly allergic to cilantro (to us, it tastes like soap) so I left it out. I also added a cucumber for the crunch. Heaven!"
"Loved this. Added a little extra sugar, added cherry tomatoes, lebanese cucumber and fine bean thread noodles. Definately will make again."
"This has been my favorite Thai salad for years! It's very hard to find many Thai restaurants. "
"From Donna Hay Cookbook."
"Excellent! I made extra batch of the dressing and let the cooked meat (I used flank steak) marinate in it for a few hours. I didn't use very many of the red peppers, only used one. Also, I tossed the salad with sesame oil first so the dressing would have something to stick to. There was chili pepper flakes on the side so people could add heat if they liked."
"This was great. Used leftover prime rib. Also couldn't find Kefir leaves so used lime zest instead."
"Loved it! Thanks for sharing. By changing the salad ingredients around and alternating marinated fish, chicken, meat and seafood around we have had this 3 times in as many weeks and Ive not gotten bored with it visually or taste wise. Will mark this as a fav!"
For greens I had cucumber, red onion, mint leaves. Simple! Instead of the red chilies I added some Thai peppers I had on hand... My mouth was on fire! I love the simplicity and perfection of the dressing. I stir fried the beef in sesame oil and some white onions. It was heavenly! Definitely a keeper. Thanks for sharing this recipe!"
"This is such a good, fresh-tasting salad. The only thing I leave out is the cilantro, due to personal preference. Also, I can't get fresh red chiles here and have to buy dried, which are quite hot. What I do is slice a couple up and put them in the dressing about a 1/2 hour before I toss the salad, and remove them just prior to adding the dressing - plenty of heat, and no hot peppers to bite into."
"Thank you, I really enjoyed it a lot. Fantastic salad that I'll use again and again."
"Fantastic dish! I marinated by beef strips in soy and some sesame oil for an hour or so before hand and followed the recipe exactly otherwise. Yummy! Everyone asked what the sauce was and couldn't believe how simple it was."
"Flavor heaven! Superb, simple salad! Perfect dressing and handfulls of coriander, mint and basil really make this salad! I only had dried lime leaves, so couldn't shred them to salad, but if I had fresh ones on hand, I would use them. Absolutely love this!"
"I made this twice this week already, it is so good! The first time I only used 1 tbsp of fish sauce, and the second time when I used the whole 2 tbsp it seemed too much, so I would only use 1 tbsp. Other than that I kept everything as written. I marinated the steak in 2 tbsp soy sauce, 2 tbsp rice vinegar and 1 tbsp sesame oil for 20 minutes. Make sure the meat is medium rare, the flavor of the meat really complements the flavors of the dish!"
"I only made the drerssing, but will come back for the rest of the salad--quick and easy, and no fat in the dressing either!"