One Night in Bangkok Salad

May 13, 2016
4 Ratings
Photo by James Ransom
  • Serves 4 to 6
Author Notes

This recipe was inspired by a side dish I ate at a food cart. It took a few variations to get the dressing right, but is is the perfect dinner on a warm night and a great lunch the next day. —Alexandra V. Jones

Test Kitchen Notes

WHO: Alexandra V. Jones lives, cooks, writes, and loves beer in Portland, Oregon.
WHAT: A food cart-inspired cabbage slaw with steak (a.k.a. our new go-to summer dinner).
HOW: Marinate steak in a fish saucy dressing before grilling it; toss a salad of cabbage, carrots, chilis, sprouts, peanuts, and mint (and more!) in more of the same dressing, then top with the thinly sliced grilled steak.
WHY WE LOVE IT: This salad is simple, fresh, and easy to assemble once all of the ingredients are prepared. It's definitely worth seeking out palm sugar and fried shallots, which were easy to find at our local international grocery store (you could also make them yourself, as Food52's Test Kitchen Chef did!). Taste the dressing before marinating the steak, then add lime juice, cilantro, and mint as you see fit. —The Editors

What You'll Need
  • Dressing
  • 1/4 cup good-quality fish sauce
  • 1/4 cup vegetable oil
  • 2 tablespoons vinegar
  • 2 tablespoons agave, honey, or simple syrup made with palm sugar (most authentic)
  • 2 teaspoons soy sauce
  • 2 tablespoons sesame oil
  • 1/2 lime juiced
  • 1 teaspoon Sriracha
  • Salad
  • 1 pound lean steak or protein preference
  • 1 small head cabbage, shredded
  • 1 cup shredded carrots
  • 1 cup bean sprouts [Editors' note: Other sprouts work well, too!]
  • 1 red pepper, sliced thin
  • 1 Thai chili or serrano chili sliced thin
  • 1 handful of roughly chopped cilantro
  • 1 handful of roughly chopped mint
  • 1/2 cup roasted peanuts, chopped
  • 1/4 cup crispy fried shallots (available at Asian markets) or you can use the French-fried onions that you put on green bean casserole if you don't have access to an international market
  • A few edible flowers (optional)
  1. Whisk together dressing ingredients. Use 1/3 of it to marinate protein of choice, set protein aside.
  2. Place cabbage, carrots, sprouts, red pepper, half of the herbs, and chilis in a large bowl, combine with remaining dressing.
  3. Grill or broil your steak, and set aside to rest.
  4. Top salad with peanuts, shallots, the the rest of herbs, and place thinly sliced steak over the top and add a flower if desired.
Contest Entries

See what other Food52ers are saying.

  • charliesofia
  • Laurie
  • Cristina Sciarra
    Cristina Sciarra
  • Alexandra V. Jones
    Alexandra V. Jones
  • Daniel A. Stimler
    Daniel A. Stimler
Chef de cuisine @Shelburne hotel Seaview, WA

11 Reviews

sheila S. September 6, 2018
How long should meat be marinated?
charliesofia June 13, 2016
Could you just confirm that the soy sauce to sesame oil ratio is correct above: 2 tsp soy sauce and 2 tbsp sesame oil? It certainly could be right, but most similar sauces that I've made would call for more soy and less sesame oil. Thanks in advance!
Alexandra V. June 29, 2017
The measurement is correct as more soy would be too much salt with the large amount of fish sauce (very salty).
Laurie June 10, 2016
Delicious! Congratulations!
christine June 8, 2016
what would be a good quality fish sauce? I bought a fish sauce the other day and promptly through it out.
Alexandra V. June 8, 2016
They are all pungent....but I would say three crabs is a good brand.
Daniel A. June 19, 2016
Could you address the question above in regards to the measurements please?
Cristina S. June 3, 2016
This looks delicious! Can't wait to try it.
Alexandra V. June 3, 2016
Thanks so much, your salad looks lovely I am a Burrata fiend! Congrats!
BayBreeze June 3, 2016
I made this last night for dinner and am having it again for lunch, as I type. It was delicious. Fresh, bright, spicy, slightly sweet, and wonderful. The type of salad that hits every flavor note I crave! Thanks for the recipe.
Alexandra V. June 3, 2016
My pleasure, thanks for sharing that you enjoyed it for that is the reason I work so hard on my blog to make things to share with folks like you! Happy cooking!