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
- 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)
- 2 tbsp Roasted peanuts (Roughly crushed)
Step-by-step instructions
Step 1 · Prepare all vegetables: halve cherry tomatoes
Prepare all vegetables: halve cherry tomatoes, thinly slice cucumber and red onion, chop coriander and mint. Set aside.
Step 2 · Blanch the plant-based beef strips in boiling water for 1-2 minutes...
Blanch the plant-based beef strips in boiling water for 1-2 minutes to warm and soften. Drain and let cool.
Step 3 · In a small bowl
In a small bowl, whisk together lime juice, light soy sauce, and chopped bird’s eye chilli for the dressing.
Step 4 · In a large mixing bowl
In a large mixing bowl, combine salad greens, tomatoes, cucumber, red onion, coriander, and mint.
Step 5 · Add the blanched plant-based beef strips to the salad
Add the blanched plant-based beef strips to the salad. Pour dressing over and toss until evenly coated.
Step 6 · Transfer to serving bowls
Transfer to serving bowls. Top with roasted peanuts for extra crunch if desired.
Step 7 · Serve immediately
Serve immediately, garnished with extra herbs or a wedge of lime.
Why this recipe 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.
A note on tradition
In Singapore, Thai-style salads are a popular choice in hawker centres and kopitiams, reflecting the city’s love of fusion cuisine. As a refreshing dish suited to the tropical climate, it’s commonly enjoyed as a light lunch or shared appetizer. The vegetarian twist makes it accessible for a wider audience, mirroring Singapore’s diverse dietary preferences. While not linked to specific festivals, these salads are regularly enjoyed during hot afternoons as a nutritious and energising meal.