A colorful, tangy salad that brings out the best in Thai cuisine and spices.

Mick

Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
3 hrs
total:
3 hrs 45 mins
Servings:
6
Yield:
4 to 6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.

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  • Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.

  • Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.

Nutrition Facts

211 calories; protein 16g 32% DV; carbohydrates 27.4g 9% DV; fat 5g 8% DV; cholesterol 25.2mg 8% DV; sodium 1050.6mg 42% DV. Full Nutrition

Reviews (107)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/08/2003
I was very eager to try this recipe as this is one of my favorite dishes at a local Thai restaraunt. This salad was not as spicy as the one I was trying to achieve and far too sweet, however it was much better when I cut the sugar in half and added some diced thai peppers to the marinade. I like it served over rice instead of lettuce. One thing about the recipe was misleading and that is the time involved. The recipe talks about preparation and cooking time but fails to mention the three hours needed to marinate the steak. Unfortunately, I just glanced over the recipe the first time I made it and didn't allow enough time. I really think that if a recipe requires time to marinate that should be in the heading area with preparation and cooking time. Read More
(120)

Most helpful critical review

Rating: 3 stars
07/20/2004
This is VERY Thai...too much so for me. I didn't care for the fishy taste or the strong mint flavor. My husband really liked it though. I don't think I will be making this one again. Read More
(14)
151 Ratings
  • 5 star values: 112
  • 4 star values: 31
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
11/07/2003
I was very eager to try this recipe as this is one of my favorite dishes at a local Thai restaraunt. This salad was not as spicy as the one I was trying to achieve and far too sweet, however it was much better when I cut the sugar in half and added some diced thai peppers to the marinade. I like it served over rice instead of lettuce. One thing about the recipe was misleading and that is the time involved. The recipe talks about preparation and cooking time but fails to mention the three hours needed to marinate the steak. Unfortunately, I just glanced over the recipe the first time I made it and didn't allow enough time. I really think that if a recipe requires time to marinate that should be in the heading area with preparation and cooking time. Read More
(120)
Rating: 4 stars
07/17/2003
Try these changes I bet you'll love them! Use red Thai curry paste instead of the chili sauce. Next add bean thread or the clear silver noodles mixed into the salad! Read More
(82)
Rating: 5 stars
07/28/2005
I couldn't believe how good this recipe turned out to be! So easy too. I made it two days in a row. I think it makes a big difference to use the very best cut of meat you can afford. I used 1-inch shell steak pan-seared about 4 minutes each side. It's even better the next day after it's marinated for a while. It's good as a salad or over rice (I chopped the vegetables extra small). I used more chili sauce and less fish sauce than the recipe. If you've never had fish sauce before, I really recommend that you start with just a little because it's quite strong. I'm thinking about making this with tofu intead of steak next time. Read More
(50)
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Rating: 4 stars
08/30/2005
Excellent recipe! This is extremely close to the salad you get in a Thai restaurant. The only thing I would do differently is to decrease the amount of sugar and mint and increase the chile paste. This is my husbands favorite Thai dish and he loved it. Read More
(30)
Rating: 5 stars
12/17/2007
I haven't tried this recipe exactly as it is so close to the one that I use that they may have come from the same source. The only difference is the addition of minced garlic to the sauce and instead of sugar and sweet chili sauce I use Splenda and ground chili paste. I also like to marinate the meat before cooking for extra oomph. I just use a bit of the liquid portion of the sauce and discard that after removing the meat. Here is a helpful hint about lemongrass - if you slice it very thinly and only use the tender white part it makes a crunchy edible part of the salad. I shudder to think about chomping on a one inch piece of lemongrass! Another hint that this recipe includes is adjusting the flavor of the sauce. When using fresh ingredients (lime cilantro etc.) there may be an extreme variance in flavors from one time to the next. It is critical (IMHO) to taste the sauce and correct any imbalance before continuing. This dish always receives rave reviews except from my quirky sister-in-law who doesn't like 'cold' meat. I actually reheat some of the meat and sauce for her and she will eat it beside the salad. Highly suggested for anyone with an adventurous palate! Read More
(30)
Rating: 5 stars
07/13/2003
I go to small little Thai restaurant the way they serve there salad is the meat is hot and they serve it with Hot rice. Sounds crazy salad over rice but I wouldnt eat it any other way. Read More
(21)
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Rating: 4 stars
04/27/2007
Thanks for sharing this recipe. It is good to find an alternative to the recipe I have always used. I got mine from a Thai chef when I used to work in a 5-star hotel in Malaysia which have 5 restaurants including a Thai. Almost all is the same except that mine has minced garlic does not use mint leaves and replaces lemongrass with finely chopped ginger and white with brown sugar. You may of course experiment which works best for your taste. I always put a lot of cilantro because that gives me the uummmm! They name it 'koriander' here by the way. I always make this when friends and family come for the first time to our home here in the Netherlands and I receive good comments EVERYTIME! They are most of the time surprised by the exotic combination of spices expecially those who are not familiar with cilantro. Not everyone likes cilantro but luckily it combines very well in this concoction of flavors. They always request for it the next time they come. Thanks again! Read More
(19)
Rating: 5 stars
06/18/2005
This has really excellent flavor. I used leftover steak lemongrass powder in place of the lemongrass and thai basil (from a recent trip to the asian food market) in place of the mint and cilantro. Next time I will add some thinly sliced serrano chile rings. Thanks for the recipe! Read More
(19)
Rating: 5 stars
12/10/2010
I've made this Thai Salad the last three to four years for my work Holiday Luncheon. It's always a huge hit. My only suggestion is that I like to substitute soy sauce instead of fish sauce as it's too salty for my taste. I also slice up some jalapeno peppers to give it extra zing! Read More
(16)
Rating: 3 stars
07/20/2004
This is VERY Thai...too much so for me. I didn't care for the fishy taste or the strong mint flavor. My husband really liked it though. I don't think I will be making this one again. Read More
(14)