Thai Bean Sprout Salad
Prep time
Total time
This is one of my favourite salads to eat!
Recipe type: Salad
Cuisine: Thai
Serves: 4
  • 1 cucumber, sliced in two and deseeded, then sliced in half-moons.
  • ½ cup sliced red onion, sliced end to end
  • 2 cups fresh bean sprouts
  • 1 red chili pepper, deseeded and sliced finely
  • ¼ cup mint leaves, leave whole if small, otherwise tear into small pieces
  • ½ cup coriander (cilantro) leaves
  • 1 tablespoon Asian fried onions
  • ½ cup cashews (some can be chopped)
  • 3 tablespoons rice wine vinegar
  • 6 tablespoons lime juice (180 ml)
  • 2 teaspoons grated fresh ginger
  • 3 tablespoons fish sauce (or to taste)
  • 3 tablespoons vegetable oil
  • black pepper to taste
  • 2 red chillis seeded and finely chopped
  • 2 large cloves of garlic finely chopped
  • 4 tablespoons sugar (or to taste)
Dressing (Make this first)
  1. Combine all ingredients and mix well. Let sit for the flavours to combine while you make the salad.
  1. In a large bowl combine all ingredients together. Without dressing and cashews, salad will keep in the refrigerator 4-5 days.
Recipe by Orgasmic Chef at