Simple Thai Salad

This easy recipe comes together in just 15 minutes.

“When the weather starts to get warm, this vegetable-forward salad is refreshing post-workout,” says San Francisco-based chef Lynda Marren. The dressing yields enough for three salads so you’ll have extra on hand. 

Serves 1

This recipe is part of our meal prep series. For the full plan click here.

For the dressing:

  • ¼ small yellow onion, quartered
  • 2 small garlic cloves, quartered
  • 3 tablespoons ginger, roughly chopped
  • ½ cup rice vinegar
  • ½ cup peanut oil
  • 1 tablespoon honey
  • 2 tablespoons soy sauce
  • ⅛ cup lemon juice
  • 1 teaspoon kosher salt
  • ½ teaspoon ground pepper

For the salad:

  • 1 cup mixed greens
  • ¼ small red onion, thinly sliced
  • ¼ cup cucumber, sliced
  • 1 scallion, chopped
  • ½ cup carrots, cut into matchsticks
  • ¼ cup cherry tomatoes, cut in half
  • ¼ cup cabbage, shredded
  • 1 six-minute egg, sliced

For the toppings:

  • 2 tablespoons toasted almonds, sliced
  • ¼ avocado, sliced
  • ½ teaspoon sesame seeds


  1. Place onion, garlic and ginger in the bowl of a food processor and pulse eight to 10 times to mince. Add remaining dressing ingredients and puree until smooth; transfer to an airtight container and store in the fridge.

  2. Place all salad ingredients in an airtight container. Place toppings in a separate airtight container and store everything in the fridge.

To Serve

  1. Toss salad with dressing as desired and top with almonds, avocado, and sesame seeds.

Photography and styling by Julia Gartland