Thai Fish Cake Salad

A refreshing Thai-style salad featuring sliced fish cakes tossed with crunchy vegetables and a zesty lime dressing, light, vibrant, and perfect for a quick, healthy meal.

Servings: 2 - 3 Portions

Ingredients

Main:

• 200 g Thai fish cakes, sliced

• 1 cup cabbage, finely shredded

• 1 small carrot, julienned

• ½ cucumber, thinly sliced

• 1 small red onion, thinly sliced

• 1 cup lettuce (optional)

  
  

Herbs:

• ¼ cup fresh cilantro (or substitute with kemangi)

• ¼ cup fresh mint leaves

  
  

Dressing:

• 2 tbsp lime juice

• 1 tbsp fish sauce (or light soy sauce as substitute)

• 1 tbsp palm sugar (or brown sugar)

• 1–2 tsp chili flakes or chopped fresh chili

• 1 tbsp water (to balance the flavor)

  
  

Toppings (optional):

• 2 tbsp roasted peanuts, crushed

• Fried shallots (bawang goreng)

  
  

Instructions

1. Prepare the fish cakes

   Slice the Thai fish cakes into bite-sized pieces. Lightly pan-fry for 2–3 minutes until slightly golden, then set aside.

   
   

2. Prepare the vegetables

   In a large bowl, combine cabbage, carrot, cucumber, red onion, and lettuce.

   
   

3. Make the dressing

   In a small bowl, mix lime juice, fish sauce, sugar, chili, and water. Stir until the sugar dissolves completely.

   
   

4. Assemble the salad

   Add the fish cakes into the bowl of vegetables. Pour the dressing over and toss gently until evenly coated.

   
   

5. Add herbs & toppings

   Add cilantro and mint, then toss lightly again. Top with crushed peanuts and fried shallots.

   
   

6. Serve immediately

   Transfer to a serving plate and enjoy fresh.