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Easy Thai Salad


  1. Grilled chicken breast, shredded, 200g

  2. Purple Cabbage, shredded, 0.5 cup

  3. Red Pepper, julienned, 0.5 cup

  4. Broccoli, chopped into small florets, 0.5 cup

  5. Bok Choy, cut in half, 1 cup

  6. Carrot, julienned , 1 cup

  7. Garlic, minced, 2 or 3 cloves

  8. Ginger or Galanjal, sliced thinly, 0.5 inch

  9. Thai basil, a few leaves

  10. Rice noodles or Egg Noodles, cooked and drained, 100g

  11. Peanuts, roasted, 1 tbsp

This can be made vegan or vegetarian by using either Grilled Tofu or Grilled Paneer.

  1. Coconut milk, 0.5 cup

  2. Red Chilli Flakes, 1 tbsp

  3. Soy Sauce or Fish Sauce, 2 tbsp

  4. Fresh lime juice, 0.5 tbsp

  5. Brown sugar, 1 tbsp


  1. Add 1 tsp oil in a pan. Add minced garlic and ginger. Sautée for a few seconds.

  2. Add carrots, red pepper, broccoli and then purple cabbage in the exact order after a gap of 30s between each.

  3. Add bok choy and stir for 30 seconds. Sprinkle a little salt. Finally add the shredded grilled chicken.

  4. Add noodles and mix well.

  5. Mix all the ingredients under dressing in a jar and shake well.

  6. Add the dressing and mix well.

  7. Add roasted peanuts and some raw shredded red cabbage on top and serve.

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