Thai Crunch Salad

Thai Crunch Salad

I designed this recipe when my mother-in-law arrived from across the country. I served it with simple roasted salmon – it was the perfect antidote to a long plane ride with crummy snack foods!


Time to cook 15 minutes | makes 4–6 servings


For the Slaw Salad:

  • 1/2 small napa cabbage, sliced very thinly

  • 1/2 bunch mint, thinly sliced

  • 10 or so basil leaves, thinly sliced

  • 3 scallions, thinly sliced

  • 3 big leaves kale (any kind, I like purple), stem removed, then leaves thinly sliced

  • 1/4 tsp. kosher salt

For the Dressing:

  • Juice of 2 fresh squeezed limes

  • 1 tbsp. fish sauce (to taste, more if needed)

  • 1 tbsp. mirin

  • 1/2 Serrano chili (red if possible), diced

  • 1 tsp. honey



  1. Mix all the veggies in a large bowl. Sprinkle with a tad of kosher salt and a squeeze of lime. Let that hang out for a bit while you do the dressing.

  2. Whisk together lime juice, fish sauce, mirin, and the diced chili. Taste and adjust – the balance of the dressing is so important!

  3. Toss it all together.

  4. Serve with grilled salmon or shredded chicken for a complete meal.