I make this salad at least once every summer. Unlike most western salads, Thai salads aren't heavy with oils, fats and fillers. In fact, I didn't use any oil in the following recipe. The balanced, vibrant flavors in a Thai salad leaves me satisfied, yet not weighted down.

Thai salads are also different from Western salads because they’re generally not based on a mound of greens, but rather one central character and a supporting cast; in this case, the beef with the accompanying side salads and rice. When composing a Thai salad, I generally arrange different salads around this primary ingredient.

Don't be alarmed by the ingredient list; many of the salads share the same seasonings. Asian grocers, such as Tsai Grocery on Oak Valley off Ann Arbor-Saline Road, carry most of these ingredients, including Thai basil. If the basil is not available, add additional mint and basil to taste.

Yield: 4-6 main course salad servings
Beef Marinate Time: 6-24 hours
Active Time: apx. 60 minutes

Ingredients for Thai Composed Salad (includes Thai beef, sticky rice, cucumber-peanut salad and slaw)

1 recipe for Thai Beef Marinade*
1 (1 1/2 pound) flank steak
1 recipe for Thai Salad Dressing**
2 cups finely shredded green cabbage
2 cups finely shredded purple cabbage
1 cup shredded carrot
1 English cucumber, cut in half, seeded, thinly sliced on the diagonal (3 cups)
1/2 cup dry roasted, unsalted peanuts
1 cup (uncooked) sticky purple rice

Directions for Thai Composed Salad

1. Place Thai Beef Marinade (recipe follows) in a pan just large enough to accommodate flank steak or in a resealable ziplock bag. Place beef in marinade and refrigerate 6-24 hours, turning beef halfway through marinate time.
2. Place 1/2 Thai Salad Dressing (recipe follows) in a medium bowl; toss green and purple cabbages and carrot in the dressing. (May be tossed with dressing up to 2 hours in advance.) 3. In another bowl, place remaining Thai Salad Dressing. Toss cucumbers and peanuts in the dressing. (May be tossed with dressing up to 2 hours in advance.)
4. Make rice according to package instructions.
5. While rice cooks, prepare gas or charcoal grill to high heat. Oil grill grates and remove beef from marinade. For medium rare beef, grill meat 4-6 minutes per side. Let beef rest 5 minutes, then cut into thin strips across the grain.
6. Compose your salad by placing slices of beef, surrounded by slaw and cucumber-peanut salad, on one large platter or individual plates. Serve accompanied with sticky rice.

Thai Beef Marinade

2 teaspoons minced garlic
1-2 fresh hot chili peppers,finely chopped*, red pepper flakes or red curry paste
1/4 cup freshly squeezed lime juice
3 tablespoons fish sauce
1/2 tablespoon grated fresh ginger or 1 teaspoon galangal paste or powder
1 tablespoon finely chopped lemongrass

*Always wear plastic gloves when handling hot peppers. Wash peppers, then remove and discard seeds; finely chop and add peppers to dressing according to taste. Red pepper flakes and red curry paste (available at Asian markets and some groceries) may be used for the heat as well.
Combine all ingredients well. Refrigerate until ready to use. May be made up to 24 hours in advance.

Thai Salad Dressing

1/2 cup Thai basil, washed and chopped
1 cup cilantro, plus extra sprigs for garnish, if desired
1 cup mint, washed and chopped
1/3 cup fresh lime juice plus lime zest for garnish, if desired
1/4 cup water
2 teaspoons garlic
1 tablespoon plus 1 teaspoon palm, white or light brown sugar
2 tablespoons lemongrass, sliced into very thin rings 1-2 red hot chili peppers, finely chopped*, red chili pepper flakes or red curry paste
3 tablespoons fish sauce
1/4 teaspoon galangal paste or powder or 1 teaspoon grated ginger

Whisk ingredients together, and adjust seasonings according to taste.

* Always wear plastic gloves when handling hot peppers. Wash peppers then remove and discard seeds; finely chop and add peppers to dressing according to taste. Red pepper flakes and red curry paste (available at Asian markets and some groceries) may be used for the heat as well.

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