Thai Salad


  • 1 lime
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 2 tsp olive oil
  • 1 tsp soy sauce
  • 2 tsp fresh ginger
  • 1 garlic clove
  • 1 tbsp lemon grass (optional)
  • 700g lean beef
  • 250g cherry tomatoes
  • 1 cucumber
  • 1 red onion
  • 1 fresh red chilli
  • 3/4 bunch fresh mint leaves
  • 3/4 bunch fresh coriander leaves
  • 3/4 bunch fresh Thai basil leaves
  • 3 spring onions
  • 1/3 cup peanuts (see notes)
  • 3 kaffir lime leaves (optional)
  • vermicelli rice noodles


  • Prep Ingredients: Crush the garlic clove, quarter the red onion and cherry tomatoes, slice the cucumber and chop the spring onions and peanuts.
  • Slice the chilli in half and remove the seeds, then slice it thinly.
  • Take the lime and zest it. Then juice the lime, you will need 2 tablespoons of fresh lime juice in total.
  • Take the kaffir lime leaves and remove the veins then finely shred it.
  • Whisk together lime juice, zest, sugar, fish sauce, oil, soy sauce, ginger, lemongrass and garlic in a jug.
  • Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours (Can do this overnight if preferred).
  • Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
  • Meanwhile, cook noodles according to packet instructions.
  • Place the tomato, cucumber, onion, chilli, mint, coriander, basil, spring onions, peanuts and lime leaves in a large bowl.
  • Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine.
  • Divide salad among bowls and serve with specified amount of noodles.

Vegetarian/Vegan Adaptation:
Switch beef to tofu – still marinating prior to cooking.

Nut Allergy:
This is still completely delicious without the nuts.

If packing this to take for lunch
Place noodles and dressing at the bottom, top with meat and then the salad and herbs. Once ready to eat, toss to combine.