Thai-Style Crunchy Vegetable Salad

This dressing is tasty, and versatile, and adaptable. And we love a chopped salad with whatever is available --lately that’s been cucumber, sugar snap peas, radish, red bell pepper, celery. No lettuce necessary, and it keeps well for a week in the frig, so we make a big batch. It makes having raw veg every day very easy!

Wonderful salad. Consider adding leafy greens, peanuts, a protein (grilled shrimp/chicken, anyone)? BTW, mint is a must. I've been making a version of this dressing for years (Thai Dipping Sauce from Serious Eats). Can be used for so many things. Also, it's adaptable and forgiving even if ingredient ratios are changed (more lime? garlic? fish sauce? It all works). I almost always add sugar to the dressing for balance, and I rarely use oil (don't want/need the added oil flavor). Delicious.

It doesn't even call for an amount of salt and you dont use fish sauce so how can it be too much sodium?

You can also buy vegan 'fish' sauce that makes a great substitute.

No greens, no fish sauce, no salt. What kind of "Thai" salad are you making?? Southeast Asian flavors don't exist without fish sauce (though I will say that it's a stretch to call this recipe Thai; some sugar and white vinegar should be added to balance out the saltiness, and definitely no olive oil).

Like others, I added just a sprinkle of sugar to the dressing and then added chopped peanuts on top. This is a great salad that works with all those bits of veggies you need to use up. I would make this again for sure! It is beautiful and tasty.

Delicious and easy! The season for tender asparagus has passed where I live, so I subbed sugar snap peas. Added chopped mint and peanuts. Instead of adding additional salt to the dressing, I salted the chopped vegetables and let them sit for a couple of minutes before dressing as I typically do with salads. I can see myself making this frequently as the weather warms up.

Made it exactly as written and it was divine!

Delightful, delicious and easy!I happened to see a jicama at the market and added that to the veggie mix - also no cherry tomatoes but a fine early full size salad tomto worked really well. And, in place of the fresh chili, olive oil infused with dried chilis did the trick. Will make again many times -thank you!

Was out of fish sauce but just heard an interview that said Worcestershire is in the same fa Ily. Worked perfectly. Really fast and fresh salad. Can’t wait try it with fish sauce.

Made this as is but it would have been better with a neutral or peanut oil and crushed peanuts on top. My asparagus was a bit bitter to eat it raw so I’d recommend blanching for 1 min as well. Didn’t add sugar but might make the flavor profile more rounded here.

Way too much sodium and fat for me. I make a similar salad with whatever salad veggies I have on hand--no greens, but often celery. A teaspoon of sesame oil adds a lot of flavor without high fat rather than several tablespoons. I omit the fish sauce because I don't have it on hand. I omit most of the salt because the flavors of the veggies are so good by themselves--and it's healthier.

Loved. Made with my leftover basic Thai dressing (1/3 fish sauce, 1/3 simple syrup, 1/3 lime juice). Was great with grilled flank steak. I’ll make this again.

Chili oil vs raw Serrano pepper, yes! Subtle heat, flavor. Shower w cilantro & mint/ flavor enhancers.

Probably soy sauce would work to give salty and umami flavors.