Thai-Style Crunchy Vegetable Salad

By Kay Chun

Updated October 10, 2023

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4(852)
Comments
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Inspired by Thai green papaya salad, this vibrant dish boasts a colorful medley of thinly sliced raw veggies; they’re electrified by a lime-and-fish sauce vinaigrette. This recipe builds upon a base of fresh asparagus, which is supercrisp, with a sweet, mildly grassy flavor, and cherry tomatoes. You can combine them with any mix of vegetables that are on hand: Radishes, cucumbers, carrots, snap peas, cabbage and yellow bell peppers are all great additions, each bringing their unique flavor and texture to the party. The just-tossed salad is bright and crunchy, but if you happen to wind up with leftovers, let the vegetables marinate in the dressing overnight and they transform into a pickled side dish that’s delightful in sandwiches or with grilled steak.

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Ingredients

Yield:4 servings

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons lime juice

  • 1 tablespoon fish sauce

  • 1 tablespoon minced shallot

  • ½ teaspoon minced garlic

  • 1 bird’s eye or serrano chile, thinly sliced

  • Kosher salt (such as Diamond Crystal) and pepper

  • 8 ounces asparagus, trimmed, halved lengthwise and thinly sliced at an angle

  • 4 ounces cherry tomatoes, halved

  • 3 cups thinly sliced mixed vegetables (such as carrots, radishes and cucumbers) 

  • ½ cup cilantro leaves and tender stems, coarsely chopped

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

17 grams carbs; 174 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 6 grams fiber; 619 milligrams sodium; 5 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, combine oil, lime juice, fish sauce, shallot, garlic and chile; season with salt and pepper. Whisk well.

  2. Step 2

    Add the asparagus, tomatoes and other mixed vegetables and season with salt and pepper. Toss to evenly coat and let stand at room temperature for 5 minutes, tossing occasionally.

  3. Step 3

    Fold in cilantro and serve.

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Ratings

4 out of 5
852 user ratings
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Comments

Lee

This dressing is tasty, and versatile, and adaptable. And we love a chopped salad with whatever is available --lately that’s been cucumber, sugar snap peas, radish, red bell pepper, celery. No lettuce necessary, and it keeps well for a week in the frig, so we make a big batch. It makes having raw veg every day very easy!

Dreamy1

Wonderful salad. Consider adding leafy greens, peanuts, a protein (grilled shrimp/chicken, anyone)? BTW, mint is a must. I've been making a version of this dressing for years (Thai Dipping Sauce from Serious Eats). Can be used for so many things. Also, it's adaptable and forgiving even if ingredient ratios are changed (more lime? garlic? fish sauce? It all works). I almost always add sugar to the dressing for balance, and I rarely use oil (don't want/need the added oil flavor). Delicious.

BB

It doesn't even call for an amount of salt and you dont use fish sauce so how can it be too much sodium?

Linda M

I made this last night and it was delicious! I might have misread the recipe, but thought it stated cook time: 10 min. Maybe I was blurry-eyed from all the peeling and thinly slicing cups and cups of vegetables…10 min prep, ha!!

BK

Get yo’ fill of produce with this salad!! I used rainbow radishes for more color and grated the carrots for a different texture. Swapped out olive oil for canola oil. Really good and crunchy and a nice alternative for your salad repertoire.

CLT delicious with coconut curries

Substituted avocado oil for olive oil. I think the dressing will pair well with any crunchy vegetables. I used: green cabbage, a carrot, radishes, thawed soy beans and scallions. Chopped roasted peanuts on top. The salad really complemented the sweet potato coconut curry soup! Yum. I served

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