If you’re craving something fresh, vibrant, and packed with flavors that dance on your tongue, this Thai Beet Salad Recipe is an absolute must-try. Combining earthiness from perfectly roasted beets with the crispness of shredded carrots and red cabbage, plus the bright zing of fresh herbs and a tangy, savory dressing, it’s like a celebration in your mouth. Whether you’re looking for a light lunch, a stunning side dish, or a refreshing starter, this salad brings together simple ingredients with a delicious Thai-inspired twist that feels both healthy and indulgent.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a vital role in building the salad’s unique layers of flavor and texture. From the sweet earthiness of beets to the peppery freshness of cilantro and mint, and the nutty crunch of roasted peanuts or cashews, you’ll see how these essentials come together effortlessly.
- 3 medium beets, roasted or boiled and sliced thin: The rich, sweet foundation that gives the salad its stunning color and hearty texture.
- 1 cup shredded carrots: Adds a refreshing crunch and vibrant orange hue to brighten every bite.
- ½ cup thinly sliced red cabbage: Brings a subtle earthiness and an extra layer of crispness.
- ¼ cup chopped fresh cilantro: The herbal burst of freshness essential to Thai flavors.
- ¼ cup chopped fresh mint: Adds a cool, aromatic lift that balances the salad’s tanginess.
- ¼ cup roasted peanuts or cashews, chopped: Provides a delightful nutty crunch for texture contrast.
- 2 green onions, sliced: Introduces mild sharpness and a splash of green color.
- 1 small red chili, thinly sliced (optional): For those who enjoy a little heat and extra excitement.
- 2 tablespoons lime juice: Brings essential zesty acidity to brighten the salad.
- 1 tablespoon rice vinegar: Adds a gentle tang that complements the lime juice perfectly.
- 1 tablespoon soy sauce or tamari: Infuses umami depth and a savory note.
- 1 teaspoon sesame oil: Offers a toasty, fragrant finish that’s unmistakably Asian.
- 1 teaspoon maple syrup or honey: Balances the acidity with just a touch of sweetness.
- Salt to taste: Enhances and rounds out all the flavors beautifully.
How to Make Thai Beet Salad Recipe
Step 1: Prepare the Beets
Start by roasting or boiling your beets until they’re tender but still firm enough to slice thinly. Roasting deepens their natural sweetness and intensifies that earthy flavor, which is key for this salad. If you need to save time, you can prepare the beets one to three days ahead—they keep beautifully in the fridge and actually taste better as the flavors meld.
Step 2: Combine the Veggies and Herbs
In a large bowl, toss together the sliced beets, shredded carrots, thinly sliced red cabbage, fresh cilantro, mint, and green onions. If you want to add a little heat, include the thinly sliced red chili here. This fresh mixture brings together contrasting textures and those vibrant herbaceous notes that make this salad so addictive.
Step 3: Whisk the Dressing
In a small bowl, whisk lime juice, rice vinegar, soy sauce or tamari, sesame oil, maple syrup or honey, and a pinch of salt until everything is well combined. This dressing is where the magic really happens—balancing tangy, sweet, salty, and savory flavors that perfectly complement the earthy vegetables.
Step 4: Toss the Salad
Pour the dressing over your veggie mixture and toss gently but thoroughly. Make sure every slice and shred is lightly coated with that flavorful sauce. This will ensure each bite is vibrant and satisfying from start to finish.
Step 5: Add the Crunchy Topping
Right before serving, sprinkle chopped roasted peanuts or cashews over the salad. This final touch provides a wonderful crunchy contrast to the tender vegetables and bright dressing that no Thai Beet Salad Recipe should be without!
How to Serve Thai Beet Salad Recipe
Garnishes
Fresh herbs like extra cilantro or mint leaves make beautiful garnishes, adding a pop of green and a burst of fresh aroma. A few lime wedges on the side not only brighten the presentation but allow guests to add an extra zing if they desire. If you like things spicy, some additional sliced chili rings bring vibrant color and heat.
Side Dishes
This salad pairs wonderfully with other Asian-inspired dishes like grilled tofu, steamed jasmine rice, or a simple coconut curry. It’s also a fantastic accompaniment to grilled chicken or fish if you’re not sticking strictly to vegan. The brightness of the salad offers a refreshing counterbalance to richer flavors.
Creative Ways to Present
Try serving the Thai Beet Salad Recipe in individual glass jars or bowls for a stylish, portable option perfect for picnics or lunchboxes. You could also mound it onto a bed of mixed greens or even wrap it up in rice paper for a fun, salad-stuffed fresh roll. No matter how you present it, the vivid colors alone will turn heads!
Make Ahead and Storage
Storing Leftovers
Place any leftover Thai Beet Salad Recipe in an airtight container and refrigerate for up to two days. The salad may release some juices as it rests, so give it a gentle toss before serving again to redistribute the dressing.
Freezing
Because of the fresh herbs and dressing, freezing this salad is not recommended. The beets will freeze well on their own, but once combined with the other ingredients, the texture and flavor will suffer.
Reheating
This salad is best enjoyed chilled or at room temperature, so reheating isn’t necessary. If you want a warmer dish, try serving the beets warm before mixing them with the cold salad ingredients for a delightful temperature contrast.
FAQs
Can I use golden beets instead of red beets?
Absolutely! Golden beets provide a milder, slightly sweeter flavor and offer a lovely sunny color twist to the Thai Beet Salad Recipe, making it just as delicious and visually appealing.
Is this salad suitable for vegans?
Yes, this salad is completely vegan. All the ingredients come from plant-based sources, and you can easily keep it vegan-friendly by choosing maple syrup instead of honey for the dressing.
Can I add protein to this Thai Beet Salad Recipe?
Definitely! Adding cubes of firm tofu or a handful of cooked edamame can boost the protein content and make the salad more filling while keeping the fresh flavors intact.
How spicy is this salad?
The salad is naturally mild unless you add the optional red chili. Feel free to adjust the heat level by adding more or less chili or leaving it out entirely if you prefer a milder taste.
What can I substitute for soy sauce?
If you need a gluten-free option, tamari is an excellent substitute and maintains the deep umami flavor needed for the dressing. Coconut aminos also work well as a soy-free alternative.
Final Thoughts
This Thai Beet Salad Recipe is a true gem for anyone who loves bold, fresh, and colorful salads that nourish both the body and soul. It’s easy enough for a quick weeknight meal yet impressive enough for entertaining. Give it a try—you’ll find yourself reaching for this vibrant creation again and again!
Print
Thai Beet Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Thai-Inspired
- Diet: Vegan
Description
This vibrant Thai Beet Salad combines roasted beets with fresh herbs, crunchy vegetables, and a tangy, slightly sweet dressing. It’s a nutritious and colorful vegan dish perfect for a light lunch or a refreshing side. The salad features a balance of earthy beets, crisp carrots and cabbage, aromatic cilantro and mint, and a zesty lime-soy dressing, topped with crunchy roasted nuts for texture.
Ingredients
Vegetables and Herbs
- 3 medium beets, roasted or boiled and sliced thin
- 1 cup shredded carrots
- ½ cup thinly sliced red cabbage
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- 2 green onions, sliced
- 1 small red chili, thinly sliced (optional for heat)
Dressing
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- 1 teaspoon maple syrup or honey
- Salt to taste
Toppings
- ¼ cup roasted peanuts or cashews, chopped
Instructions
- Prepare the vegetables and herbs: Roast or boil the beets until tender, then slice them thinly. Shred the carrots, slice the red cabbage thinly, chop the cilantro and mint, slice the green onions, and thinly slice the red chili if using.
- Make the dressing: In a small bowl, whisk together the lime juice, rice vinegar, soy sauce or tamari, sesame oil, maple syrup or honey, and a pinch of salt until well combined.
- Combine the salad: In a large bowl, gently toss the sliced beets, shredded carrots, red cabbage, cilantro, mint, green onions, and red chili if adding.
- Add the dressing: Pour the dressing over the salad ingredients and toss gently to coat everything evenly with the flavorful dressing.
- Finish and serve: Just before serving, sprinkle the chopped roasted peanuts or cashews on top for a satisfying crunch. Serve the salad chilled or at room temperature for best flavor and texture.
Notes
- You can roast the beets up to 3 days in advance and store them in the fridge to save time.
- For extra protein, add tofu cubes or cooked edamame to the salad.
- Substitute golden beets for a sweeter, milder flavor and appealing color variation.
- If you prefer less heat, omit the red chili or adjust the amount to your taste.
