Thai Salad with Satay Prawns (GF)

Thai Salad with Satay Prawns (GF)

Why hello! I have missed you little ones. I returned from vacation yesterday after spending a week in Thailand with friends and family for my cousins wedding. All of whom I had not seen for nearly a year. The love I was surrounded by was all encompassing.

It was an amazing location for a wedding! Picture this – a hotel located on a private beach, surrounded by palm trees, the scent of the salty ocean breeze and balmy afternoons spent by the pool. Pure bliss..!


Like after all holidays… I was itching to get in my kitchen, create something beautiful, inspired by my vacay – and share with my loyal followers. I was craving the tastes that I had been accustomed to in Thai, something light and fresh with a little chilli and crunch.

So I responded. This was dinner last night for the boy & I. We had seconds, but this meal will feed four.
This salad is going to knock your socks off. 

serves 4



1/4 thinly sliced green cabbage
1/2 large carrot julienne
1 lebanese cucumber (halved, seeds removed and thinly sliced)
1 red pepper julienne
2 thinly sliced spring onions
1 thinly sliced shallot
16 large prawns
2 tbs satay sauce *homemade or quality store bought (no additives)
sesame oil



150ml organic coconut milk
125g ground peanuts
1/2 tsp coconut sugar
1 tbs chilli oil

pinch salt


30ml rice vinegar
15ml soy sauce or tamari *gluten free option
1 tbs honey
1 minced garlic clove
1 tsp thinly chopped kaffir lime leaves
1/2 tsp sesame oil
1/2 tsp chilli flakes
1/4 cup olive oil
1/2 lime juice

toasted cashews



Place all of the salad ingredients in a large glass bowl.

Mix together the dressing ingredients in a jar and shake to combine. Set aside.


Blitz the satay ingredients in a processor. You may need to add a little more peanuts if the sauce is too thin or more oil if it is too thick. Adjust accordingly.


Fry the prawns in a little sesame oil in a fry pan over a high heat for 1-2 mins. Add the satay sauce and a little water until coated and heated through. Do not over cook the prawns… you want them to pop in your mouth when you bite into them!


Drizzle the dressing over the salad an mix through. Assemble on a large flat plate/dish.


Serve with satay prawns, toasted cashews and lime wedges.

Ka pun ka! x

One response to “Thai Salad with Satay Prawns (GF)”

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