Appon's Thai Food Recipes

Salads - Thai Recipes

Wing Bean Shrimp Salad ( Yum Tua Plu )


This is a sauce, or is it a salad? It's difficult to classify Thai dishes into English recipe classifications, so lets call it a salsa. It is normally served with rice, a shared dish is placed in the centre of the table and guests take a spoonful onto their plate to eat as they like. It is made from Thai winged beans, but long green beans can be used instead. The flavor is of coconut, both from coconut milk in the liquid and from desiccated coconut added to the salsa at the end. This is a dish suitable for 'gop-gam', a party dish served with alcoholic drinks.

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Isan Liver Salad ( Tub Wan )


A spicy salad made from liver, it's cheap Isan (North East Thailand) peasant food. Yesterday I made deep fried cheese sacks and today I need to balance that with healthier, simpler foods from my home region. Just because it's healthy doesn't mean it isn't tasty!

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Pork Mince Spicy Salad ( Yum Ta Moone )


We Thai people and our spicy salads! This one is a pork mince salad with soya beansprouts and lots of mint. We often use mint in salads, it adds a pleasant freshness and is very easy to grow.

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Spicy Squid Salad ( Lab Pa Muk )


A spicy squid salad made from fried chopped squid (calamari) and a bed of chillies, mint, coriander leaves (cilantro) and other green vegetables.

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Spicy Beansprout Salad ( Yum Tor Ngork Sine Grolc )


This is a great way to use soya beansprouts in a salad. Like a typical Thai salad it's spicy from all the chilli, for this it's best to use the freshest soya beansprouts you can find, they will add a sweetness to balance the spicy chilli taste.

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Pork Crackling Salad ( Yum Nung Mu Grob )


You can either use pork crackling, the pork snack made from the skin of the pig, or fish stomachs you can get from Asian supermarkets.

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Pork Mushroom Salad ( Yum Mu Samchan )


This pork & mushroom salad is served with a spicy sauce poured over it. Use pork with fat and rind attached, it gives more texture and flavour.

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Seaweed Salad ( Salad Sarai )


A very simple and tasty way to eat seaweed. This makes a pleasant change from spicy Thai salads and green western salads.

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Spicy Chicken Feet Salad ( Yum Lab Meau Nang )


Another way we eat chicken feet, as a spicy salad item. In Thailand when we buy these, they often have the bones removed, although in the west it's more common to see chicken feet with the bones still intact. You can also substitute wing-tips if these chicken appendages aren't to your tastes.

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Squid & Doc Kae Salad ( Yum Budsaba )


Pieces of white squid and Doc Kae (a tree flower) make up this typical Northern Thai spicy salad.

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Spicy Lemon Grass Salad ( Yum Ta Kai )


A spicy mixture of Thai vegetables and chopped shrimp served with a large helping of chopped lemon grass.

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Salmon and Egg Spicy Salad ( Yum Kai Giew Salmon )


The 'noodles' you can see in the photograph, are made from sliced omelette and provide the bulk for this salad. Salmon is expensive, and so we like to flake it to make a little go a long way and bulk it out with other ingredients. The rest of the ingredients are very typical of a Thai salad, mint, coriander and killer spicy chillies!

2 Eggs
50 gms Sliced Salmon
1 Pinch White Pepper
1 Pinch Salt
1 Tablesoon Oil
1 Tablespoon Fish Sauce
1 Teasoon Sugar
1 Tablespoon Chopped Bird Chillies
1 Tablespoon Lime Juice
1 Tablespoon Chopped Spring Onion
1 Tablespoon Chopped Coriander Leaves
Mint Leaves
Sliced Cherry Tomatoes (Optional)

1. Whip the eggs with white pepper and salt together until mixed.
2. Heat oil in a frying pan, add the whipped eggs and cook it as a thin omelette.
3. Slice it into noodle shapes.
4. Mix with the flaked salmon.
5. Mix all the ingredients together, and mix into the salad.

Papaya Salad with Chilli ( Som Tam Laow )


Danger, here be monsters! This is the typical dish of Thailand consisting mainly of papaya, chillis, seasonings, chillis and more chillis. If you like chilli this is the dish for you. The recipe varies from province to province, in the North East they add some fish sauce for flavour, in other provinces it can contain pounded small crabs, or pounded pickled crab. Sometimes mango is added to give a sour taste. The recipe below is typical of North East Thailand.

Ingredients for 2 People ( medium spicy )
1 Papaya
5 Bird Chillis
5 Big Red Chillis
2 Clove Garlic
1 Lemon
1 Tablespoon of Old Salty Fish
1 Tablespoon of Fish Sauce
1/2 Teaspoon Sugar
4 Cherry Tomatoes

Serve With
Any Salad of Vegetables

Importance: you must have a proper Thai Mortar to pound the ingredients.
1. Chop the papaya into fine strips.
2. Pound the garlic and chilli to break it up
3. Slice the lemon and tomatoes.
4. Add the old fish sauce, fish sauce, sugar,1 slice of lemon and sliced tomatoes, and pound them a few times.
5. Add the papaya and pound again untill everything is mixed.
6. Taste it and add more fish sauce to salt, or more chilli to spice it to your preference.

Spicy Pork Salad ( Mu ma now )


Spicy Pork Salad is a Thai style salad. This is a dish of spicy pork that is served as a snack at parties or at home with beer or whisky. You might have a beer and pizza, but Thai people have a beer and spicy pork. The chilli content in the dish 'cuts' through the beer. Medium hot.

Ingredients for 2 people
200 gms Pork
150 mlts Water
1 Teaspoon Salt
4 Red Chillis
2 Green Chillis
3 Garlic Clove
2 Teaspoon Lemon Juice
1 Tablespoon Fish Sauce.
1/2 an Onion.
1 Teaspoon Chopped Celery

Serve With
Salad Vegetables
Beer or Whisky

1. Clean the pork and slice into strips.
2. Put the water in pan to boil, add the salt.
3. When the water is boiling, add pork in the pan and boil for 2 minutes.
4. Put the chilli, garlic, fish sauce, lemon, celery, into a blender and blend until fine.
5. Chop the celery into tiny pieces, take only 1 teaspoon and put it in the mix with the spicy sauce.
6. Take the pork of the hot water put in the plate and add some salad vegetables to decorate it.
7. Pour the spicy sauce ontop of the pork and serve with drink or for a snack.

Tuna Chilli Salad ( Yum Tona )


This is a great way to use tinned tuna in a Thai style. 'Yum' in a Thai dish means its a spicy version, Yum Tona is spicy tuna. This is a very very simple dish to make and is excellent when served with rice soup or as a side dish to other meals.

Ingredients for 2 People
2 Cans Tuna (Approx 160gms) in Oil
10 gms Lemon Grass
10 gms Spring Onion
10 gms Mint
5 Bird Chillies
1 Tablespoon Lemon Juice
1 Tablespoon Fish Sauce

1. Place the tuna in a mixing bowl (including the oil).
2. Chop the chillies, spring onion, mint and lemon grass into very fine pieces.
3. Mix into the tuna.
4. Add the lemon juice and fish sauce and mix well.
5. Serve.

Som Tam Mia Noi


Som Tam, the famous (or rather infamous) chilli-papaya salad has many variants. This is Som Tam Mia Noi, Mia Noi means minor wife. The name is because it has many ingredients the same as a wandering husband has many girlfriends! Here I've made it with cucumber as it's main ingredient. If you don't like the monosodium glutamate in this recipe, you can use sugar, but MSG is the correct thing to use here.

100 gms Cucumber ( Grated )
100 gms Carrots ( Grated )
100 gms Bamboo ( Grated )
100 gms Soya Bean Sprouts
100 gms Sausage Sliced
100 gms Cooked Shrimp
5-8 Large Chillies
1-2 Garlic Cloves
2-3 Cherry Tomatoes
1 Tablespoon Shrimp Paste
2-3 Tablespoons Fish Sauce (or old fish sauce)
1/2 Teaspoon Monosodium Glutamate
1-2 Tablespoons Lemon Juice

1. Pounds the chillies, garlic and shrimp paste together in a Thai mortar.
2. Add the fish sauce, cherry tomatoes, MSG, lemon juice and continue pounding.
3. Add all the remaining ingredients and mix.
4. Taste and adjust the seasoning.

Serve with raw cabbage and lettuce

Spicy Dried Squid Salad ( Yum Pa Daw )


This uses the dried squid cut into pieces in a salad. When I visited Holland, all the salads were mayonnaise with chopped vegetables, in Thailand all the salads are chopped vegetables mixed with chillies! Normally a Thai salad would use fish sauce, but the squid in this one provides the salt and fish flavours.

100 gms Dried Squid
1-2 Onions
40 gms Chopped Celery
1-2 Chopped Large Chillies
1-2 Tablespoons Lemon Juice
1 Teaspoon Sugar

1. Fry the squid for 1 minute in hot oil, this will crunch it up and help bring out the flavour.
2. Dray it carefully on kitch paper to remove surface oil.
3. Chop it into strips.
4. Mix all the ingredients together, serve.

Yum Ant Larvae ( Yum Kai Mod Dang )


I was first introduced to ant larvae when I was a child by my dad. In those days we would go and get them fresh from an ants nest. Now that I'm grown we buy them at the market and they're a premium priced product rather than the peasant food from my childhood.
These need to be eaten fresh, and I don't think they freeze well, so you will only likely find them in a provincial market in Thailand, but don't be afraid, they taste nice! Below you can see the ant larvae as you buy them, with some stray ants in there, remove any stray ants before making the salad. Some ants are sour already so be sure to taste before adding the lime juice.


200 gms Fresh Ant Larvae
1 Teaspoon Flaked Chillies
1 Teaspoon Lime Juice ( To Taste )
1 Teaspoon Fish Sauce
1 Teaspoon Toasted Rice Powder
1 Tablespoon Chopped Coriander Leaves
1 Tablespoon Chopped Mint
1 Tablespoon Chopped Spring Onion

1. Mix all ingredients together and serve it with vegetables.

Glass Noodle, Pork & Nut Spicy Salad ( Yum Woon Sain )


This is another 'gop-gam' style dish, a small spicy dish designed to be eaten with beer or whiskey to cut through the alcohol. Its bulk comes from glass noodle and nuts, with pork mince and spicy onion salad to add the strong flavours.

Ingredients for 2 People (Medium Hot)
100 gms Pork Mince
100 gms Glass Noodle
50 gms Peanut
20 gms Bird Chillies
1 Spring Onion
1 Sprig Coriander
2 Tablespoons Lemon Juice
3 Tablespoons Fish Sauce
1 Teaspoon Salt
1/2 Teaspoon Sugar
200 ml Water
2 Garlic Cloves

1. Boil water in the saucepan, add the salt and chop the garlic and add it into the pan.
2. When the water is boiling, add the pork mince and glass noodle and simmer for 4 minutes. Then pour out half of the water.
3. Chop the chillies, spring onion, and coriander into a pot with glass noodles.
4. Toast the peanuts in a dry frying pan to bring out the flavour.
5. Add the fish sauce, sugar, lemon juice, and peanuts and then mix.

Serve With
Beer or Spirits!

Spicy Sardine Salad (Yum Bla Gapong)


Thai food can be overwhelming, with lots of strange ingredients and foreign vegetables. So here we have a very simple and very tasty recipe using sardines! We used sardines in oil, but you can also use sardines in tomato sauce, in which case you don't need the tomato puré. This should be served with fragrant Thai rice, but can also be served along with salads.

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Spicy Bamboo Salad (Soup Nah Mi)


This dish is a typical Thai style salad, consisting of bamboo, chilli, and mint and finished off with pan roasted peanuts. It is made with a Thai mortar & pestle, the larger sized Thai mortar is needed for this you cannot make it in a small western spice mortar. For this dish you will need toasted sticky rice, an ingredient explained in the ingredients menu.

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Salty Egg Spicy Salad (Yum Kia Kame )


The recipe for salty eggs is here, you need to make it 20 days in advance. This dish is a combination of spice shocks together with salt shocks, both very strong tastes! You should eat it with plain rice to soften the flavours.

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Spicy Prawn Salad ( Gung Yum Ta Kai )


I wondered whether the word 'spicy' in the name of this dish was redundant. Perhaps I should say 'non-spicy' for the few salads that aren't spicy!

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About Salads

This page contains an archive of all entries posted to Appon's Thai Food Recipes in the Salads category. They are listed from oldest to newest.

Rice Dishes is the previous category.

Seafood is the next category.

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