13 refreshing Thai inspired summer salad recipes

Spicy Thai pasta salad with peanut dressing

“This fast, spicy Thai pasta salad with peanut dressing, which is based on freshly prepared herb salt mixture, is easy to get a full meal with chicken or shrimp.” – boss Mon

Thai beef salad

This colorful salad brings the best out of Thai cuisine. With lemongrass, coriander, mint leaves, lime juice, fish sauce and spicy chilli sauce, it is spicy with a touch of a touch and a little spicy heat.

“We love this recipe,” says Lagirl. “It is just like the Thai beef salad that we order in our favorite restaurant in Thai.”

Thai rice noodle salad

Throw rice noodles with the Roman salad, red peppers, red and green onions, cucumber, garlic, ginger root, Jalapeno pepper and fresh basil and coriander.

“With these pasta shells, the real turner is the sauce, and it is pretty good,” says BuckWeizen Queen. “Yummy.”

Thai chopped chicken bean salad

“This Thai chicken bean salad is a thick, nutritious 2-bean, chicken and vegetable salad with a Thai ginger, lime, peanut and soy dressing. Robust and fills, it is a great salad for lunch or for potluck.” – Nicole McLaughlin

Rohpad Thai

Here is a no-no-pad Thai that loads the fresh vegetables (carrots, cabbage, red peppers) and replaces zoodles. Yes, long, thin zucchini strips stand for the traditional rice noodles. This refreshing, without a cooking dish, is finished in 30 minutes.

“The sauce is delicious,” says Griffin. “Even if you don’t love vegetables, it is an easy way to get it in!”

Thai Noodle Salad

“I love peanut dressing with the pasta, the crunch of the vegetables and the fresh coriander,” says Cajuela. “Take a lot of preparation time, but then it comes together quickly.” Yakuta Rashed says: “A short recipe for a salad with an Asian flair that is elegant and good enough for the chicest party. It is not just a healthy alternative, it tastes fantastic.”

Thai tuna salad

This fresh (non -convented) tuna salad has tomatoes, onions, garlic and coriander and is dressed with a spicy vinaigrette Thai vinaigrette.

Thai cucumber salad

“This sweet and lively summer salad made of cucumbers, coriander and peanuts with only one hint of heat is always a hit with picnic and potlucks,” says Camp0433. “It doesn’t have to be cooled and you are pretty guaranteed that you are the only one that brings this dish!” Lighthouse Mama also loves it. “It’s crispy, sweet, hot and lively at the same time,” she says. “And the Jalapenos give it the right step.”

Carries Pad Thai salad

For this setting for Pad Thai, combine rice noodles with tamarind, lime juice, fish sauce and scrambled eggs and then serve it via fresh greens that are garnished with coriander, sprouts and peanuts. It is finished in less than 45 minutes.

“Let all the ingredients before cooking prepared and prepared,” recommends Erica. “It comes together quickly!”

Thai-inspired confetti salad

Green beans, tomatoes and cucumber get Thai treatment by combining fresh papaya, Thai (or Serrano) Chile pepper and a sweet and spicy sauce.

“Beautiful, healthy and delicious,” says J. “The aromas in this salad are phenomenal.”

Larb Gai

Here is a salad in the Thai style with ground turkey, mint, basil and a dressing on rice vinegar and fish sauce.

“Serve with every kind of green or salad … Romaine, Boston, Endives, Rucola etc.,” says Yobodisch. “You can even serve it with rice. I prefer Brown.”

Thai shrimp, chicken, grapefruit and coconut salad

The unusual combination of shrimp, chicken, grapefruit and coconut shines in this salad with fish sauce, lime juice, garlic and sugar.

“This is my combination of ‘Thai Yam Som-O’ and a marinated shrimp and coconut salad that I had at Bellagio,” says Nuka1. “If Pomelo is available near you, use it instead of the grapefruit.”

Potsticker salad

Vegetables Potstickers are thrown with peanut sauce, water chestnuts, baby corn, straw mushrooms and egg noodles. “Sooooo delicious,” says Ralybuch. “I replaced the egg noodles with sweet potato noodles. And I had a few remaining chicken that I have included. This will be a recipe that is used again.”