Healthy Thai Salad with Lemongrass Dressing

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!

The Best Healthy Thai Salad with Lemongrass Dressing

Healthy Thai Salad with Lemongrass Dressing

Yield: 2
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

A delicious and healthy thai salad with a homemade lemongrass dressing. Gluten free, dairy free, plant-based, easily vegan, and so easy to make!


  • 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. In a small bowl combine all ingredients for the lemongrass dressing, whisk together and set aside.
  2. Cook the rice noodles according to package instructions.
  3. Once cooked, drain noodles in a colander and rinse under cold water until chilled, then transfer to a bowl.
  4. Add 2 tablespoons of the dressing to the noodles and toss to coat, then set dressed noodles aside.
  5. In a small bowl, toss tofu cubes with the coconut oil, sweet chili sauce, and 1 tablespoon of the dressing mixture.
  6. 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.
  7. Assemble the salad by dividing the romaine lettuce between two bowls and topping each with the dressed rice noodles.
  8. 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.
  9. Enjoy!

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Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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