Spatulatta: Cooking 4 Kids Online

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Chef Gaylon's Thai Salad Print E-mail

This colorful, healthy Thai Salad is quick and easy to make and yummy to eat.

You may need a little adult help to slice the cabbage, onion, carrots and almonds. The slivered carrots and almonds can be purchased ready to us at the store. That will save time but will be a little more expensive.

Once you have the ingredients ready to go and you've assembled your misé en place, you can put this recipe together all by yourself in minutes.

Adding left-over shredded chicken, cooked shrimp or tofu will turn this salad into a healthy meal for the family.

NOTE: People with tree nut allergies can substitute roasted soy nuts for the almonds to give a satisfying crunch.

{Makes 6 small pizzas}

You'll need:

  • 3 cups of shredded Napa Cabbage
  • 3/4 cup of thinly sliced red onion
  • 3/4 cup of slivered carrots
  • 1/2 cup of sliced, unsalted almonds or roasted soy nuts
  • A little adult help
For the dressing:
  • 1 Chinese chili pepper, seeded and crushed
  • 1 tablespoon fish sauce (optional)
  • 1 clove of garlic, crushed and minced
  • 1 teaspoon of sugar
  • 4 tablespoons of rice vinegar
  • 1 tablespoon of sesame oil
  • 1 lime, juiced
  • 1/4 cup of cilantro leaves, no stems


  • A large bowl
  • A liquid measure cup
  • Measuring spoons
  • A whisk or fork
  • A large spoon
  • Citrus squeezer or juicer
  1. Mix together the dressing ingredients and let them sit while you assemble the salad.
  2. Put the remaining ingredients in the large bowl.
  3. Pour on the dressing and toss. You're ready to serve!