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When making a Thai salad, presentation is all important and a salad can be a spectacular centrepiece for any table. Traditionally Thai salads are served on flat plates – not in bowls – which means the full effect of the arrangement of ingredients can be appreciated.

  • Makes/Serves
  • 4
  • Preparation Time
  • 15 mins
  • Cook | Chill | Freeze
  • 5 mins
  • Oven Temperature
  • N/A
  • Oven Setting
  • N/A
  • Freeze
  • No


  • ½ cup Basic Vinaigrette (Thai Variation)
  • 4 heaped handfuls mixed lettuce leaves
  • 2 Lebanese cucumbers, diced
  • 3 Tbsp roughly chopped fresh coriander leaves
  • 3 Tbsp roughly chopped fresh flat leaf parsley leaves
  • 3 Tbsp roughly chopped fresh mint leaves
  • 1 large red onion, finely sliced
  • 185g cherry tomatoes, halved
  • 500g rump or topside steak


  1. Heat a frying or char-grill pan over a high heat until hot, add beef and cook for 1-2 minutes each side or until cooked to your liking. Set aside to cool.
  2. Arrange lettuce, tomatoes, cucumbers, onions and fresh herbs attractively on a serving platter.
  3. Make the dressing.
  4. Slice beef thinly and arrange on salad, then drizzle with dressing and serve.


This recipe has no variations