top of page

This quick, raw Thai-inspired salad is perfect to quickly rustle up for a delicious, colorful lunch that will take you to another world. Can be altered for vegans, vegetarians and nut-allergies!


Makes one large salad

  • 2 tbsp fish sauce (can be omitted for vegetarians)

  • 2 tbsp lime juice

  • 1/2 tsp dried chilli flakes

  • 1 medium beetroot, peeled, cut into 5mm pieces

  • 1 large carrot, unpeeled, cut into 5mm pieces

  • 160 g snake beans, cut into 5mm pieces

  • 1 large Lebanese cucumber, halved lengthways

  • 1/4 cup (50 grams) jasmine rice

  • 200 g small cherry tomatoes, halved

  • 3 green onions, thinly sliced

  • 1/2 cup finely chopped fresh mint

  • 2 tbsp finely chopped fresh Thai basil or coriander

  • 1/3 cup (45 grams) roasted unsalted peanuts, finely chopped

  • 1 medium butter lettuce, leaves separated


  • In a large bowl, combine fish sauce, juice and chilli flakes.

  • In a small bowl, combine beetroot and 1 tbsp of the dressing.

  • In a medium bowl, combine carrot, snake beans and 2 tbsp of the dressing.

  • Remove seeds from cucumber; cut into 5mm pieces.

  • In a large bowl, add cucumber to remaining dressing.

  • Cover each bowl with plastic wrap; stand vegetables 15 minutes.

  • Add tomatoes to cucumber mixture with onion, herbs, carrot mixture and half the nuts.

  • Strain beetroot mixture through a sieve, add to larb; toss gently to combine.

  • Serve larb with lettuce leaves, sprinkled with remaining nuts.

Fresh Salad
bottom of page