Lemongrass Thai Salad

June 16, 2019

Author: KatieChin

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Happy Father’s Day everyone!!  Who doesn’t love Thai Salads like this Lemongrass Thai Salad?   I know it’s been a while since I’ve posted a recipe and it’s because I’ve been busy finishing my 5th cookbook coming out in 2020!  I’m so excited because my new book will be filled with global flavors.  I woke up this morning feeling inspired as I am featured in Maria Shriver’s Sunday Paper with a delicious Father’s Day recipe for Hong Kong Steak.   Try this flavorful and exotic Lemon Grass Thai Salad to pair with my Hong Kong Steak recipe.  It’s filled with aromatic flavors from the lemongrass, ginger, Thai basil, mint, kaffir lime leaves (optional) and cilantro along with amazing texture from the tender crisp green beans, crunchy peanuts and healthful red cabbage.  Treat your dad today with an Asian spread that’s delicious and easy (so you can spend most of the day with the special father in your life)!!   Look out for more of my recipes coming soon to Maria Shriver’s Sunday Paper.   Have a beautiful day celebrating Dad!! 

Lemongrass Thai Salad


  • 2 teaspoons soy sauce
  • 1 tablespoon fish sauce (nam pla)
  • 1 tablespoon palm sugar or brown sugar
  • 1 ½ tablespoons minced lemongrass
  • 1 garlic clove, minced
  • 2 tablespoons dark sesame oil
  • 2 boneless, skinless chicken breasts or thighs
  • 2 teaspoons peeled and minced fresh galangal or ginger
  • 2 teaspoons palm sugar or brown sugar
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons fish sauce (nam pla)
  • 1/2 teaspoon Asian chili-garlic sauce, preferably sambal oelek
  • 4 tablespoons olive oil or canola oil
  • 1 teaspoon dark sesame oil
  • 6 yard-long beans or 12 green beans, cut into 2 in (5 cm) pieces
  • 1 cup (71 g) shredded coconut
  • 2 cups (152 g) red or purple cabbage, sliced into thin shreds/threads
  • 4 tablespoons crushed roasted peanuts
  • 4 tablespoons finely chopped fresh coriander leaves (cilantro)
  • 4 tablespoons finely chopped fresh mint leaves
  • 4 tablespoons finely chopped fresh Thai or Italian basil leaves
  • ½ small red onion, thinly sliced
  • 6 kaffir lime leaves, thinly sliced (optional)


  1. Marinade: In a small bowl, whisk together the soy sauce, fish sauce, palm sugar, lemongrass, garlic and sesame oil. Place the chicken breasts in a resealable plastic food-storage bag and marinate for 1 hour (up to overnight) in the refrigerator.
  2. Preheat broiler. Remove the chicken from the marinade. Broil for 7 minutes per side. Transfer the chicken to a cutting board; let stand for 5 minutes, then cut into thin slices. Discard the marinade.
  3. In a small bowl, whisk together the ingredients for the dressing.
  4. Cook the beans in boiling water until tender-crisp, about 5 minutes. Using a slotted spoon, transfer the beans to an ice bath until cool. Drain and set aside.
  5. In a large bowl, combine the reserved beans, coconut, cabbage, peanuts, coriander leaves, mint, basil, red onion, kaffir lime leaves, if using. Divide salad evenly among 4 plates. Divide the chicken slices evenly among salads. Drizzle remaining dressing evenly on top of chicken slices. Serve immediately.

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