Thai Lemongrass Salad Recipe (Yum Takrai)

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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.

Healthy Thai lemongrass salad with pork, fresh herbs, and chilies arranged on a cabbage leaf.

Note: This pork salad focuses on lemongrass and fresh herbs rather than heavy seasoning. It’s got a similar freshness to Thai larb and moo manao, but with a totally different texture.

My recipe for yum takrai

My recipe uses tender pork, plenty of fresh herbs, and 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.


Close-up of Thai pork salad with finely sliced lemongrass, mint, and kaffir lime leaves.

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.

Close-up of two hands handling a knife slicing fresh lemongrass into thin strips on a wooden cutting board.

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.

Top-down view of raw slices of pork with water in a cooking pot.

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.

Overhead view of cooked pork slices in a pot.

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.

Top-down view of cooked pork slices in a large glass mixing bowl.

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!

Thai lemongrass pork salad in a glass mixing bowl with sliced pork, fresh herbs, chilies, and lemongrass.

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 FacebookInstagram, and Pinterest for more!

Thai Lemongrass Salad Recipe (Yum Takrai)

Thai lemongrass salad served on banana leaf with herbs and fresh red chilies.
Healthy Thai lemongrass salad that’s light, gluten-free, and ready in under 30 minutes. Perfect for hot summer days!
Praew
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Cuisine Thai
Course Salad
Serving Size 2 people

Equipment

Ingredients

  • 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

Instructions

  • Combine sliced pork with 2 tablespoons of lime juice in a mixing bowl. Set aside.
  • Bring water to a boil in a medium pot. Add the sliced pork and simmer until fully cooked. Transfer back to the mixing bowl.
  • Add the remaining lime juice, sugar, and fish sauce to the bowl. Toss well until the pork is coated.
  • Add chopped lemongrass, kaffir lime leaves, chilies, coriander, mint, and green onions. Gently toss everything together. Serve right away. Enjoy!

Notes

  • 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

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