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Thai Beef Salad Recipe from Lyndi Cohen - The Nude Nutritionist

Thai Beef Salad

  • Total Time: 10 minutes
  • Yield: 2 1x
  • Diet: Diabetic


Units Scale
  • 250 g good quality beef, cooked to your liking and thinly sliced
  • 80 g vermicelli rice noodles, cooked per pack instructions
  • 3 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 1/2 tbsp sweet chilli sauce
  • 2 cup mixed leaves
  • 1/4 cup fresh coriander (cilantro) leaves, chopped
  • 1/4 cup fresh mint leaves
  • 10 cherry tomatoes, halved
  • 1 cucumber, cut into bite size pieces
  • 1/2 avocado, cut into quarters
  • 1/4 red onion, thinly sliced
  • 1 red chili, finely sliced
  • 2 tbsp crushed nuts


  1. Cook the beef to your liking and set aside to rest.
  2. Cook the vermicelli noodles per package directions and set aside.
  3. Combine the lime juice, fish sauce and sweet chilli sauce to make the dressing and set aside.
  4. Combine the remaining ingredients in a bowl, add the cooked beef and noodles and serve with dressing.


  • If pregnant – make sure the beef is cooked medium-well done
  • Gluten-free option – Use gluten-free vermicelli noodles and sweet chili sauce.
  • Prep Time: 5
  • Cook Time: 5