Thai Crunch Salad with Grilled Steak

Thai Crunch Salad with Grilled Steak Recipe

Discover the vibrant flavors of our Thai Crunch Salad. This recipe serves features tender grilled steak atop a refreshing blend of shredded carrot, red cabbage, romaine lettuce, and spicy candied walnuts. Drizzled with a zesty ginger-lime vinaigrette, this salad is a delightful meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course, Salad
Cuisine Asian, Southeast Asian, Thai, Thailand
Servings 4 people
Calories 683 kcal


  • 1 Salad Bowl
  • Tongs and/or Salad Serving Spoons
  • 1 Chef Knife
  • 1 Cutting Board
  • 1 Salad Spinner
  • Grill
  • 1 Sheet Tray


For the Thai Crunch Salad:

  • 1 lb Steak Grilled, Flank or London Broil
  • 2 cups Romaine chopped, washed, dried
  • 1 cup Carrot Shredded
  • 1 cup Red Cabbage Shredded
  • 1/2 cup Candied Walnuts

For the Candied Walnuts:

  • 1/2 cup Walnuts
  • 1 Tbsp Brown Sugar
  • 1/4 tsp Cayenne
  • 1/2 tsp Chili Powder
  • 1 pinch Kosher Salt
  • 2 Tbsp Olive Oil

For the Ginger-Lime Vinaigrette:

  • 1 Tbsp Ginger mince
  • 2 cloves Garlic mince
  • 3 Tbsp Rice Vinegar
  • 1 each Scallion chop
  • 1 each Lime zest and juice
  • 1 Tbsp Honey
  • 1/4 cup Olive Oil
  • 1 Tbsp Dijon Mustard
  • Kosher Salt as needed
  • Black Pepper as needed

For The Steak:

  • 1 Tbsp Olive Oil
  • Kosher Salt as needed
  • Black Pepper as needed
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder


  • Grill the Steak: Preheat your grill to medium-high heat. Season the steak with olive oil, garlic, onion, salt, and pepper. Grill the steak to your desired level of doneness (about 4-5 minutes per side for medium-rare). Remove from the grill and let it rest for a few minutes before slicing.
  • For the Candied Walnuts: Preheat the oven to 375 F. Toss the walnuts with olive oil, brown sugar, cayenne pepper, chili powder, and a pinch of salt. Roast in the oven about 7 minutes. Toss halfway through. Let cool.
  • For the Ginger-Lime Vinaigrette: In a small bowl, whisk together minced ginger, minced garlic, rice vinegar, sliced scallion, lime juice and zest, honey, olive oil, Dijon mustard, salt, and pepper. Or use a blender.
  • Prepare the Salad: In a large salad bowl, combine the chopped romaine lettuce, shredded carrot, and shredded red cabbage.
  • To Serve: Slice the grilled steak thinly against the grain. Drizzle the ginger-lime vinaigrette over the salad ingredients. Arrange the sliced grilled steak on top of the salad. Sprinkle the candied walnuts over the salad. Serve and Enjoy


For Allergies:
This recipe is not nut free. To adjust for it you would need to take the candied walnut part out completely. 
For all other allergies make sure to double check labels when shopping for any hidden allergens or cross contamination.


Calories: 683kcalCarbohydrates: 23gProtein: 28gFat: 55gSaturated Fat: 11gPolyunsaturated Fat: 10gMonounsaturated Fat: 27gCholesterol: 69mgSodium: 210mgPotassium: 631mgFiber: 4gSugar: 15gVitamin A: 7787IUVitamin C: 17mgCalcium: 72mgIron: 4mg
Keyword Asian, Candied walnuts, delicious, Easy Breakfast, fall, flavorful, Grilled, quick meal, romaine, salad, steak, summer, vinaigrette
Tried this recipe?Let us know how it was!

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