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.
Publish date:
thai garden salad

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.