If you’re not trying this easy Thai lemongrass salad recipe this summer, you’re seriously missing out! It’s gluten-free, tossed in a spicy, zesty dressing you’ll crave on repeat, and comes together in under 30 minutes.
Note: This pork salad focuses on lemongrass and fresh herbs rather than heavy seasoning. It’s got a similar freshness to Thai Larb and momentsbut with a totally different texture.
My recipe for yum takrai
My recipe uses tender porkplenty of fresh herbsand just the right spiciness (adjust it to your taste). Finely sliced kaffir lime leaves and lemongrass bring a bold, citrusy punch that sets this Thai salad apart from others.
How to prepare lemongrass for salad
You can use lemongrass in salad by trimming the dry ends, peeling the tough outer layers, and finely slicing the tender white part. For the best texture and flavor, use a sharp knife to cut it into thin rings or mince it very finely so it’s easy to chew.
Ingredient notes and substitutes
Scroll down to the printable recipe card if you’re just here for the quick version—otherwise, keep reading for step-by-step photos and helpful tips!
- Pork (1 lb) – You can make a spicy tenderloin pork salad, or go with shoulder, neck, or pork butt for more flavor. You can also toss the salad with grilled chicken!
- Chilies (3) – Adjust the heat to your liking using bird’s eye, milder chilies, or skip them entirely.
- White sugar (1 tbsp) – Balances the spice and acidity in the dressing.
- Fish sauce (2 tbsp) – A staple in Thai cuisine; adds a salty depth and umami.
- Kaffir lime leaves (3)
- Lemongrass (2 tbsp)
- Cilantro, mint, green onions (1/3 cup each)
- Water (2 tbsp)
- Fresh lime juice (4 tbsp)
How to make lemongrass salad
Step 1: Start by combining the pork slices with 2 tablespoons of fresh lime juice in a mixing bowl and let it sit while you prepare the rest.
Step 2: Bring a pot of water to a gentle simmer over medium heat. Add the pork and simmer just until it’s fully cooked and tender.
Step 3: Once cooked, transfer the pork back to the mixing bowl. Add the white sugar, fish sauce, and the rest of the lime juice. Stir well, so the pork is fully coated in the dressing.
Step 4: Add the sliced lemongrass, herbs, chilies, and remaining ingredients. Toss everything together gently and serve right away while it’s still fresh. Enjoy!
Serving tip: Turn it into fun lettuce wraps!
Frequently asked questions
Can I make this in advance?
Yes, you can prepare the pork and slice the herbs a few hours ahead. Store everything separately in the fridge and mix just before serving.
How to make this vegetarian?
Swap the pork for tofu or mushrooms and use a vegan fish sauce alternative. Everything else stays the same!
How to store leftovers?
Store any leftovers in an airtight container in the fridge and eat within 1 day. The herbs will lose some freshness, so it’s best enjoyed right after mixing.
More Thai salad recipes you’ll love
That’s everything you need to know before tossing together this healthy Thai lemongrass salad with pork! Let me know how it turns out—and don’t forget to follow me on Facebook, Instagramand Pinterest for more!
Thai Lemongrass Salad Recipe (Yum Takrai)
Healthy Thai lemongrass salad that’s light, gluten-free, and ready in under 30 minutes. Perfect for hot summer days!
- 1 lb pork, thin slices, tenderloin or shoulder
- 4 tbsp fresh lime juice, divided
- 2 tbsp water
- 1 tbsp white sugar
- 2 tbsp fish sauce
- 2 tbsp lemongrass, finely chopped
- 3 kaffir lime leaves, thin strips
- 3 chilies, finely chopped, adjust to taste
- 1/3 cup cilantro, chopped
- 1/3 cup mint, chopped
- 1/3 cup green onions, chopped
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Combine sliced pork with 2 tablespoons of lime juice in a mixing bowl. Set aside.
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Bring water to a boil in a medium pot. Add the sliced pork and simmer until fully cooked. Transfer back to the mixing bowl.
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Add the remaining lime juice, sugar, and fish sauce to the bowl. Toss well until the pork is coated.
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Add chopped lemongrass, kaffir lime leaves, chilies, coriander, mint, and green onions. Gently toss everything together. Serve right away. Enjoy!
- Use the nutrition card in this recipe as a guideline.
Calories: 670kcal | Carbohydrates: 17g | Protein: 41g | Fat: 49g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 163mg | Sodium: 1574mg | Potassium: 1062mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1335IU | Vitamin C: 105mg | Calcium: 85mg | Iron: 4mg