Thai Garden Salad

If you don't want it too spicy, you can serve sliced chiles on the side and let dinner guests top their own salads.
By Rachael Ray Every Day ,

Photography by Kate Mathis

Recipe by Rochelle Palermo

Start to Finish: 15 minutes

Servings: 6


  • 1/4 cup fresh lime juice

  • 3 tbsp. grapeseed oil

  • 2 tbsp. finely chopped shallots

  • 2 tbsp. fish sauce

  • 1 tbsp. grated peeled fresh ginger

  • 1 Thai chile, sliced and seeded

  • 1 1/2 tsp. sugar

  • 4 cups thinly sliced cabbage

  • 2 Persian cucumbers, sliced

  • 6 oz. cherry tomatoes, halved

  • 3 oz. baby romaine leaves

  • 1 cup each fresh cilantro and mint leaves


In large bowl, whisk together lime juice, grapeseed oil, shallots, fish sauce, ginger, Thai chile, and sugar. Toss with remaining ingredients; season.

Nutrition Information

Join the Conversation