Thai Banana and Green Chili Salad

Thai Banana and Green Chili Salad

A delicious cucumber, lettuce and snow pea salad with a zingy green chili dressing, topped with peanuts and bananas.


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Serves: 4 person(s) Change

Preparation Time: 25 mins

Yield: 4 x approx. 2 cup servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe Quick And Easy Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 2 green chilies, finely sliced
  • 1 tsp grated ginger
  • 1 Tbsp fish sauce
  • 2 Tbsp lime or lemon juice
  • 1 Tbsp brown sugar
  • 1/4 cup light coconut milk
  • 1 packet mixed salad leaves or 1/2 lettuce head, torn into bite size pieces
  • 1 continental cucumber, peeled and sliced (3 oz)
  • 1 cup snow peas
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh coriander leaves
  • 1/4 cup unsalted roasted peanuts
  • 3 small firm bananas


DRESSING: Place chilies, ginger, fish sauce, lemon juice, sugar, and coconut milk in a jar with a firm-fitting lid. Shake until combined. You could also use a blender or food processor.

SALAD: Combine salad leaves, cucumber, snow peas, mint, and coriander in a bowl. Pour dressing over. Just before serving, slice the bananas and top the salad with bananas and roasted peanuts.


For a more substantial meal, try adding cooked shrimp, shredded chicken or shredded pork.

For lower-sodium, use homemade fish sauce, or if available use prepared low-sodium fish sauce.

Serving suggestions are not included in the nutritional analysis.


The fresh herbs make all the difference in this tasty salad. Avoid dried substitutes.