Inspired by the house salads served in North American Thai restaurants, this Thai pineapple salad is the perfect side dish or first course to serve with Asian-style noodle or rice dishes.
A larger portion can serve as the centerpiece of a meal alongside a simple tofu or tempeh dish. Who knows if this fresh-tasting salad resembles anything from authentic Thai cuisine, but either way, it’s refreshing and flavorful.
Colorful and inviting, this salad features the usual suspects — lettuce, tomato, cucumber, and pepper — but what gives it a little something extra is the addition of broccoli and pineapple.
The salad is made extra luscious with a coconut peanut dressing. As I often do, I offer a shortcut option using a bottled Thai peanut satay sauce, which has similar ingredients, and then some.
You’ll wonder why you don’t use this kind of rich, nutty dressing on your salads — homemade or store-bought — more often. Anyone who’s kind of “meh” about salads could very well be converted!
Recipe is from Vegan on a Budget by Nava Atlas.
- 1 1/2 cups small broccoli florets, raw or lightly steamed
- 2 medium tomatoes, diced, or 1 cup halved cherry or grape tomatoes
- 1/2 medium cucumber, halved lengthwise and sliced
- 1/2 red or orange bell pepper, cut into narrow strips
- 2 cups fresh or canned pineapple chunks
- 1 large or 2 medium celery stalks, sliced diagonally
- Crisp torn lettuce leaves or mixed baby greens, as desired
- Leaves from several sprigs fresh cilantro
- Juice of 1/2 lime or lemon (about 2 tablespoons)
- Coconut Peanut Sauce or Dressing (see link in Notes), or bottled Thai peanut satay sauce, as needed
- Chopped peanuts for topping, optional
- Combine all of the ingredients except the peanut sauce and peanuts in a serving bowl and toss together.
- Pass around the salad as well as the dressing and chopped peanuts if using, letting everyone take as much as they’d like of each.
Here's an easy recipe for Coconut-Peanut Sauce if you'd like to DIY.
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