Thai-Style Salad With Shredded Eggs Thai-Style Salad With Shredded Eggs

Food styling by David Grenier | Prop styling by Aurelie Bryce Image by: Jeff Coulson

This vibrant, fresh, herb-packed salad makes a great light dinner. The skinny shredded egg "pancakes" add just the right amount of protein to make it a satisfying meal. If you prefer a little more heat, use a whole bird's-eye pepper instead of half.

  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 4 servings




Beat one of the eggs. In large nonstick skillet, heat 1 tsp of the oil over medium-high heat; pour beaten egg into pan, swirling to coat bottom. Cook until set, about 1 minute. Transfer to plate; roll up and set aside. Repeat with remaining eggs and oil to make four pancakes total. Thinly slice rolls crosswise.

Dressing: In large bowl, whisk together vegetable oil, lime juice, sesame oil, fish sauce, salt, sugar, shallot, Thai pepper and garlic; set aside.

Meanwhile, in small saucepan of boiling lightly salted water, cook green beans until tender-crisp, about 3 minutes. Drain and chill in cold water; drain and pat dry.

Add beans and cucumber to dressing; toss to coat. Add mixed greens, mint, basil and cilantro; toss to coat. Serve eggs on top or stirred into salad.

Nutritional facts PER SERVING: about

  • Fibre 4 g
  • Sodium 323 mg
  • Sugars 3 g
  • Protein 9 g
  • Calories 246.0
  • Total fat 19 g
  • Cholesterol 183 mg
  • Saturated fat 3 g
  • Total carbohydrate 11 g


  • Iron 28.0
  • Folate 71.0
  • Calcium 14.0
  • Vitamin A 98.0
  • Vitamin C 40.0
Share X
Lunch & Dinner

Thai-Style Salad With Shredded Eggs