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Sunny Thai Salad

By Chef Tacha S. Henry




- 5 (or more) fresh hot Thai chili pep­pers (prik kee noo), sliced cross­wise very thin (or sub­sti­tute jalapenos or ser­rano chilies, minced)
- 2-3 large cloves gar­lic, sliced cross­wise very thin
- 3tbsp brown sugar
- 1-2 tsp. Grated fresh ginger
- 5 tbsp Thai fish sauce
- 5 tbsp fresh squeezed lime juice (1 me­dium size lime)
- 1 head Bibb or Bo­ston; or 1 heart of Ro­maine lettuce
- 12 sprigs fresh mint (op­tional), re­move the leaves and dis­card the stems
- 1 mango peeled and sliced thin
- 2 to 3 shal­lots, sliced cross­wise very thin or 1 small red onion, sliced very thin
- 3 or 4 sprigs cil­antro, stems re­moved 

Prep time

20 min

Cooking time


Degree of complexity




  1. Mix garlic, chiles, ginger, fish sauce, lime juice, and brown sugar in a small bowl.

  2. Add the sliced mango and toss with the mint and shallots.

  3. Taste and add more fish sauce if desired.

  4. Make a bed of the lettuce on a serving plate. Place the mango on top. Garnish with cilantro. Serves 2 to 3 as an appetizer or as part of a meal....

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