Thai Lamb Salad

Thai Lamb Salad
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Prep: 20 min
Dietary: , ,
Cost: $$


  • 30 grams vermicelli rice noodles
  • 1 lebanese cucumber thinly sliced
  • 1/2 red onion finely sliced
  • 1 cup won bok (chinese cabbage) finely chopped
  • 1 carrot peeled and coarsely grated
  • 1/2 cup mung bean sprouts
  • 1 Japanese (Daikon) radish coarsely grated
  • 300 grams pre-cooked, cold roasted lamb sliced thinly


  • 3 tablespoons lime juice
  • 1 teaspoon fish sauce
  • 2 teaspoons lemongrass chopped finely
  • 1 teaspoon ginger grated
  • 1 clove garlic finely chopped
  • 2 tablespoons fresh coriander leaves finely chopped
  • 2 tablespoons fresh mint leaves finely chopped
  • 2 tablespoons sweet chilli sauce


  1. Soak noodles in warm water for 15 minutes until soft. Drain and set aside
  2. Meanwhile, in small bowl, combine the ingredients for the dressing. Mix well
  3. Place the salad vegetables – cucumber, onion, cabbage, carrot , bean sprouts, and radish – into large bowl. Add half the dressing and toss through
  4. Transfer dressed salad vegetables to a serving platter
  5. To a large bowl (the same bowl may be used), add the sliced meat and noodles. Toss through with remainder of the dressing
  6. Add meat and noodles to platter of salad vegetables and gently mix. Serve immediately

Serves in 1 portion

  • Vegetables1 1/4
  • Cereals1/4
  • Lean meat or Alternatives1
  • Discretionary Choices1/4

What was swapped?

Swap high fat Thai takeaway dishes for this lower fat homemade option!


A great way to re-use leftover roasted meats from the night before! Any lean roasted meat can be used e.g. chicken, beef or pork

To make this recipe suitable for vegetarian or vegan diets, swap the lamb for marinated  cooked tofu and omit the fish sauce (perhaps use a little salt-reduced soy sauce instead)

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