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Thai Salad I

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Prep Time:

Cook time:



  • cooked beef (hot or cold) 2 thick steaks (sirloin or rib-eye is best) cooked until rare or some rare roasted topside/silverside
  • mint leaves – a large handful, roughly chopped
  • coriander – a small bunch, roughly chopped
  • chillies – add as many as you like (the hotter the better!) chop finely
  • 3 or 4 [spring onions]], sliced quite finely on the diagonal
  • 2 or 3 cloves garlic, peeled and sliced very finely

Dressing Edit

  • juice of 1 lime
  • 1-2 tbsp fish sauce
  • freshly ground black pepper
  • a sprinkling of sugar (to taste)


  1. Cut the cooked beef into thin strips or chunks (as you prefer).
  2. Mix together lime juice and fish sauce with some pepper and sugar.
  3. Combine all the herbs, garlic, spring onions, chillies and beef in a bowl and mix well.
  4. Pour over the dressing and mix again.
  5. Serve with sticky rice and fresh vegetables: cucumber, green beans and cabbage or Chinese leaf.

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