Evil Jungle Thai Salad



For the Marinade:

  • 3 Tbls. fish sauce
  • Juice and zest from 1 lime
  • 1 Tbls. palm sugar

For the Dressing:

  • 3 Tbls. lime juice
  • 1 Tbls. fish sauce
  • 1 Tbls. orange juice
  • 1 clove garlic, minced
  • 1 1/2 tsp. chile paste
  • 2 Tbls. palm sugar
  • 1/2 tsp. sesame oil
  • 2 Tbls.grapeseed or canola oil

For the Salad:

  • 1/2 lb. flank steak
  • 23 oz. dried rice noodles (soaked in hot water until soft, drain then and chill)
  • 1 sm. bag spring mix mesculn
  • 1/4 head savoy cabbage, shredded
  • 1 C. matchstick cut carrots (precut in bag)
  • 1 avocado, sliced
  • 1/2 english cucumber, diced
  • 1 C. frozen, cubed, mango – defrosted
  • 2 tomatoes, cut in wedges
  • 2 scallions, thinly sliced
  • 3 Tbls. dry roasted peanuts, chopped
  • 1/4 C. each, chopped cilantro, mint and basil


For the Marinade:

  1. Combine fish sauce, lime juice, lime zest, and palm sugar in small bowl. Pour over steak and marinate about 30 minutes or so prior to grilling.

For the Salad Dressing:

  1. Wisk lime juice, fish sauce, orange juice, garlic, chile paste, palm sugar, and oils together is small bowl. Set aside while you prepare the rest of the salad.

For the Salad

  1. Remove steak from marinade and grill on BBQ or grill pan a few minutes on each side (depending how hot your grill is), until medium rare. Let meat rest a few minutes, then slice on bias and toss with 2-3 tablespoons of the dressing.
  2. Mix remaining salad ingredients (except peanuts) in large bowl. Add dressing and toss to coat. Divide salad among plates, mound steak on top and sprinkle with chopped peanuts.


Feel free to substitute brown sugar for the palm sugar. And of course you can always use fresh mango if you have it and cut up your own carrot instead of purchasing ready-cut carrots.