This delicious and healthy Thai salad with lemongrass dressing is loaded with cucumber, carrots, rice noodles, romaine, and a spectacular homemade dressing you’ll love. It’s completely gluten free, dairy free, and plant-based/vegan too!
Lip-smackin’ Good Thai Salad with Lemongrass Dressing
I have to admit, Thai food has to be one of my faves. I travelled Thailand back in my 20’s and it was a wonderful trip. Thailand is such a beautiful country, the people are incredibly friendly and the food, oh my, the food – it’s just so fresh and flavorful! Often I go on a Thai kick and make curries, soups, salads, etc., in the kitch.
This delicious Thai Salad with Lemongrass Dressing has been on the blog for a long time and it was due for some lovely new photos and a little revamp! It’s fresh tasting, light, nutritious and super easy to make.
What’s In This Tasty Thai Salad?
When you look at the photos you’ll see an abundance of bright colours, crunchy vegetables, and perfectly toasted tofu, but don’t be intimidated, the salad is incredibly easy to whip up. The delicious homemade lemongrass dressing is the star of the salad as it adds so much flavour. To make this Thai inspired dish, here’s what you’ll need:
- Extra firm tofu (or sub for chicken, shrimp, or other protein of choice)
- Romaine lettuce
- Rice noodles
- Cucumber
- Carrot
- Cherry tomatoes
- Sprouts or Pea shoots
- Cilantro
- Green onion
- Sesame seeds (optional garnish)
Homemade Thai Lemongrass Dressing
As I mentioned earlier, the dressing is truly the star of this delicious Thai salad recipe. It’s fresh, light, and flavourful and comes together in a snap. Here’s what you’ll need:
- Lemongrass (fresh or pureed)
- Ginger
- Garlic
- Soy sauce or Tamari (gluten free if needed)
- Lime
- Turmeric
- Honey (or coconut palm sugar for vegan)
- Chili flakes
There’s something about the magical combination of crunchy romaine lettuce and fresh raw veggies with cooked and chilled rice noodles, crispy tofu, and the tangy fresh lemongrass dressing that makes this Thai inspired salad out of this world and emulates the flavours of Thailand.
I mean, nobody is really travelling these days anyway (thanks COVID!), so if you are craving flavours from afar you can simply bring them into your own kitchen and pretend you are abroad!
Are you a fan of Thai food? What’s your favorite dish? Tell me about it in the comments section. I love to hear from others who have travelled to Thailand what delicious dishes they enjoyed while there. It’s always nice to be inspired!
Also, be sure to pin the photo for this unreal Thai Salad with Lemongrass Dressing below the recipe!
Healthy Thai Salad with Lemongrass Dressing
A delicious and healthy thai salad with a homemade lemongrass dressing. Gluten free, dairy free, plant-based, easily vegan, and so easy to make!
Ingredients
- 1/2 block of Extra Firm Tofu, cut into 1/2 inch cubes (or sub for chicken or shrimp)
- 1 tablespoon coconut oil
- 1 tablespoon sweet chili sauce (optional)
- 1 cup cooked thick flat rice noodles
- 2 cups romaine lettuce, chopped
- 1 carrot, cut into matchstick pieces
- 1/2 cucumber, cut into matchstick pieces
- 1/2 cup cherry tomatoes, halved
- 1/2 cup pea shoots or bean sprouts
- 1 green onion, chopped
- 2 tablespoons chopped cilantro
- 1 tablespoon sesame seeds (optional, as a garnish)
Lemongrass Dressing:
- 1 clove garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons lemongrass, minced (I used fresh, you can also use prepared lemongrass paste)
- 1 teaspoon chili flakes
- 1 tsp ground turmeric
- 4 tablespoons gluten free soy sauce or tamari
- 2 tablespoons fresh lime juice
- 1 tablespoon raw honey (or 1 tablespoon coconut palm sugar, for vegan)
Instructions
- In a small bowl combine all ingredients for the lemongrass dressing, whisk together and set aside.
- Cook the rice noodles according to package instructions.
- Once cooked, drain noodles in a colander and rinse under cold water until chilled, then transfer to a bowl.
- Add 2 tablespoons of the dressing to the noodles and toss to coat, then set dressed noodles aside.
- In a small bowl, toss tofu cubes with the coconut oil, sweet chili sauce, and 1 tablespoon of the dressing mixture.
- Heat a non-stick pan over medium to high heat and add in tofu, then saute until browned and crispy on all sides, around 5-minutes.
- Assemble the salad by dividing the romaine lettuce between two bowls and topping each with the dressed rice noodles.
- Next, layer over the crispy tofu, carrot, tomato, cucumber, and sprouts, then drizzle with the dressing and sprinkle with the green onion, cilantro, and sesame seeds.
- Enjoy!
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Christal,
I’ve been looking for good fat free vegan salad dressings. I just made this one and it is a home run! Delicious!!
It’s one of my faves! Thanks Bob!
Made this for lunch today and it was so delicious! Thanks so much. 🙂
One of my favorite salads by far! Glad you enjoyed it Amelia! 🙂
Check the health food & Asian areas of your local stores for noodles made with other non-wheat noodles such as those made from buckwheat, quinoa, and even mung bean or seaweed if you don’t want to use the white rice noodles…You’d be surprized sometimes at what you might find! 🙂
Thanks Aurora! I ended up finding some at our local Nutters organic store!! They are brown rice noodles 🙂 I also use buckwheat soba noodles too instead!
I got the brown rice noodles at our local Nutters. I have to wait till Safeway brings in the Lemon Grass for Saturday to make this but it looks so good!
We don’t have a Nutters here but I think I might check the Planet Organic next time!
!!!!!!! I am totally going to make this!!!!!!
Tania it was delicious, and so easy to make!!