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Thai Recipes

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Thai Cabbage Salad


  • 1 head of cabbage, chopped
  • 1 onion, chopped
  • 2 carrots, grated
  • ½ cup of brown sugar
  • ¼ cup of vinegar
  • 2 limes, squeezed
  • ½ cup of olive oil
  • 2 garlic cloves, minced
  • 2 tbsp of grated fresh ginger
  • ¼ cup of coriander, chopped
  • 2 tbsp of soy sauce
  • ¼ cup of vegetable stock


  1. Quickly stir fry all the ingredients in a wok so that, when the salad is served, they will still have a crunchy texture about them.
  2. Don’t over cook the warm salad.
  3. Serve next to rice and chicken.

Serves: 5 persons




Thai Cucumber Salad


  • 4 tbsp of vegetable oil
  • 3 tbsp of soy sauce
  • ½ cup of brown sugar
  • ¼ cup of Garlic and Chili Sauce
  • 2 red bell peppers, chopped
  • 3 tomatoes, chopped
  • 1 lime, squeezed for juice
  • 1 pinch of salt
  • 3 cups of cucumber, peeled and chopped


  1. Toss all the ingredients together in a large glass bowl.
  2. Refrigerate them before serving.

Serves: 6 persons




Thai Egg Salad


  • 5 eggs, hard boiled and peeled
  • 10 chilies, chopped
  • 3 tbsp of sugar
  • 1 tbsp of fish sauce
  • ½ cup of coriander, chopped
  • ½ cup of shallots, chopped
  • 1 lime, squeezed for juice
  • 4 tbsp of olive oil
  • 1 tbsp of soy sauce
  • 1 tbsp of mayonnaise


  1. Mash all the ingredients together.
  2. Refrigerate them for 1 hour before serving the Thai egg salad on bread or crackers.

Serves: 4-5 persons

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