Thai Summer Salad

  • Prep: 10 Minutes
  • Cook: 20 Minutes
  • Serves: 4

Wow it’s hot!! Time to start pimping up salads again, check out this awesome Thai Summer Salad.

Calories 52
Carbs 12g
Fat 0.3g
Protein 3g
Free From


  • 1 whole cucumber, halved and sliced lengthways
  • Half a red pepper, thinly sliced
  • Half a yellow pepper, thinly sliced
  • 2 carrots, chopped with a julienne peeler
  • Half a red onion chopped finely (a couple of spring onions would also work)
  • Large chunk of fresh ginger finely chopped
  • Juice of 2 limes
  • 1/4 tsp chilli flakes
  • Few drops of fish sauce (to taste)
  • Large handful of fresh coriander, chopped


  1. Start by making the dressing. Place the lime juice in a bowl and add the chopped onion, chilli flakes, chopped ginger and coriander. Mix well then add fish sauce, it’s best to keep checking the taste as fish sauce adds saltiness and you don’t want to over do it!
  2. Once you are happy with the taste of the dressing toss in the sliced vegetables and mix so they are evenly coated. Leave in the refrigerator for 15-20 minutes before serving. This is even better left for an hour or so.
  3. This is great served with scallops or prawns pan fried in coconut oil, garlic and fresh lemon juice.