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


  • 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.

Nutritional Info (per serving)

CALORIES 167 cals
Kilojoules 698 kJ
Fat 5.9 g
Saturated Fat 1.5 g
Cholesterol 0 mg
Sodium 369 mg
Carbohydrates 27.5 g
Fiber 4.4 g
Total Sugars 14.7 g
Protein 5.2 g
Calcium 49.0 mg
Note: A dash indicates no data is available.