This salad is refreshing, tasty, tangy and hot at the same time. The flavours work so well together that it's my favourite Thai dish. Strictly speaking it's not totally authentic - I've replaced some of the usual ingredients with those I had handy in the pantry.


  • 250g Steak

  • Mixed salad Leaves

  • 1/2 Red onion - finely sliced.

  • 2 Tomatoes - cut into chunks

  • 1/2 bunch Mint Leaves - torn.

  • 1/2 bunch Coriander - chopped

  • 1 Birdseye Chili - sliced.


  • 2 tspn White Balsamic vinegar.

  • 1 tspn Raspberry Vinegar.

  • 2 tspn Olive Oil.

  • 1/2 tspn Fish Sauce.

  • Salt.


  • 1.

    Grill or panfry Steak to your liking. Let it rest a bit then thinly slice.

  • 2.

    In a large bowl or on 2 plates, assemble all the salad ingredients.

  • 3.

    Add the sliced Steak.

  • 4.

    Mix the dressing ingredients together then pour over salad and toss through.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 398kj
  • Fat Total 26g
  • Saturated Fat 9g
  • Protein 28g
  • Carbohydrate 15g
  • Sugar 6g
  • Sodium 767mg

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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