Thai Raw Beef Salad
Hawker • Singapore
How to Make Thai Raw Beef Salad (Traditional & Healthy Version)
Singapore’s vibrant food scene is a melting pot of regional influences, and Thai Raw Beef Salad, locally known as "Yum Nua," is a beloved fusion dish that has found its place in many hawker centres and trendy kopitiams. While its roots are distinctly Thai, the Singaporean adaptation often highlights fresh local produce and a balanced mix of herbs and spices, catering to the city’s health-conscious yet flavor-loving crowd. This Thai Raw Beef Salad recipe is a vegetarian-friendly twist, using plant-based beef alternatives that capture the essence of the traditional dish without compromising on taste or nutrition. The salad features crisp greens, zesty lime dressing, and a medley of aromatic herbs—delivering the trademark tang, spice, and freshness that make it such a crowd-pleaser. Perfect for lunch in Singapore’s tropical weather, this light yet satisfying salad fits seamlessly into busy urban lifestyles, whether you’re grabbing a quick meal at a kopitiam or preparing it at home for a nutritious midday boost.
Ingredients(for 1 medium bowl (approx. 200g) per person)
- 150g Plant-based beef strips (Choose local brands for freshness)
- 2 cups Mixed salad greens (Mesclun or local Asian greens)
- 8 Cherry tomatoes (Halved)
- 1/2 cup Japanese cucumber (Sliced thinly)
- 1/4 cup Red onion (Finely sliced)
- 1/4 cup Fresh coriander (cilantro) (Roughly chopped)
- 1/4 cup Mint leaves (Torn)
- 3 tbsp Lime juice (Freshly squeezed)
- 1 tbsp Light soy sauce (Low-sodium preferred)
- 1-2 Bird’s eye chilli (Finely chopped, adjust to taste) - optional
- 2 tbsp Roasted peanuts (Roughly crushed) - optional
Instructions
- 1
Prepare all vegetables: halve cherry tomatoes, thinly slice cucumber and red onion, chop coriander and mint. Set aside.
5 minutes
Use a mandoline for even slicing.
- 2
Blanch the plant-based beef strips in boiling water for 1-2 minutes to warm and soften. Drain and let cool.
5 minutes
Don’t overcook to retain texture.
- 3
In a small bowl, whisk together lime juice, light soy sauce, and chopped bird’s eye chilli for the dressing.
3 minutes
Taste and adjust chilli for desired spice level.
- 4
In a large mixing bowl, combine salad greens, tomatoes, cucumber, red onion, coriander, and mint.
3 minutes
Toss gently to keep greens crisp.
Why This Dish is Healthy
This dish is a healthy choice for lunch as it is low in calories, rich in protein and fibre, and free from cholesterol. Using plant-based beef reduces saturated fat and overall calorie content, while the abundance of fresh vegetables enhances satiety and supports weight management. The light lime-soy dressing keeps sodium in check and avoids added sugars, making it suitable for calorie counters and those seeking balanced meals.
This Thai Raw Beef Salad is packed with fresh vegetables and herbs, providing antioxidants like vitamin C, beta-carotene, and vitamin A. The plant-based protein offers low saturated fat, while the salad greens contribute dietary fibre for gut health. The use of lime and herbs boosts iron absorption and delivers essential minerals such as potassium and magnesium. Heart-healthy fats from peanuts add a moderate amount of plant-based omega-6.
Pro Tips
- 💡Tip 1: Use freshly squeezed lime juice for the brightest flavor.
- 💡Tip 2: Chill all vegetables before assembling for extra crunch.
- 💡Tip 3: Add the dressing only right before serving to keep greens crisp.
Storage & Serving
Best eaten fresh. If storing, keep dressing and salad separate in airtight containers for up to 1 day in the refrigerator. Mix just before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
