Thai Sausage Salad

Thai cuisine is renowned for its harmonious balance of five key flavors: sweet, sour, salty, bitter, and spicy hot. Cold salads are especially appealing during warmer months, making them a popular choice for both lunch and dinner. Drawing upon various versions of this salad sampled at Thai restaurants, I developed my own refined recipe that incorporates the most notable elements from each. After preparing this dish for a friend who owns a Thai restaurant, it was so well received that it has since been added to his menu.

Thai Sausage Salad Recipe

Ingredients

• 8 links dried Chinese sausage
• 1 cucumber, seeds removed and cut into ½-inch pieces
• ½ cup loosely packed fresh cilantro leaves, coarsely chopped
• 3 to 4 Thai chili peppers, finely chopped (use fewer if too spicy hot)
• ½ teaspoon lemongrass paste
• 2 shallots, very thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1 tablespoon unflavored rice wine vinegar
• Juice of three limes
• 2 teaspoons fish sauce

Directions
In a large bowl combine all ingredients (except the sausage) and refrigerate 30 minutes.

Place a frying pan over low heat and cook the sausages for several minutes, turning as needed until blisters form on the surface. Remove the sausages and slice them at an angle into ½-inch pieces. Combine with the other ingredients in a bowl and mix thoroughly. Season with additional lime juice and fish sauce as needed before serving.

Recommended Wines

The following wines were recently sampled with Thai Sausage Salad:

Crane Lake Pinot Grigio, California. Light straw color and medium-dry with an aroma and taste of green apple, citrus, pineapple, and watercress. Hints of peach, pear, and almond.

Crane Lake Moscato, California. Pale yellow in color and sweet tasting with floral aromas of orange blossom, jasmine, and apricot. Notes of wild honey, sage, citrus, and meringue.

2023 Cantina Tramin Gewürztraminer “Nussbaumer” DOC, Alto Adige, Italy. Aged in stainless steel containers. Full perfumed aroma of fresh flowers, lychee, cinnamon, and guava. Flavors and hints of clove, nutmeg, and roasted pineapple. Aftertaste of grilled peaches.

2022 Cantina Colterenzio Sauvignon Blanc “Lafoa,” DOC, Alto Adige, Italy. Half of the wine was fermented in stainless steel tanks, the other half in oak barrels. Aromas of lemon zest, pink grapefruit, and kiwi with flavors of fresh pineapple, ginger, and white peach. Notes of sage, toast, and vanilla. Light oak spice and a clean finish.

2022 Quinta Nova, Tinto, DOC, Douro, Portugal. (Unoaked; blend of Touriga Nacional. Touriga Franca, Tinta Roriz, and Tinto Cão grapes). Deeply colored with a fruity bouquet and taste of jam and stewed fruits, blackberries, and plum. Hints of black pepper, red cherries, and slightly earthy aftertaste.

Bursting with fresh herbs, tangy lime, and a touch of heat, this Thai Sausage Salad is a celebration of bold flavors and vibrant textures. Perfect for a light lunch, a dinner side, or a dish to impress guests, it’s a reminder that simple ingredients, thoughtfully combined, can create something truly memorable. Serve it fresh, savor every bite, and let your taste buds travel to Thailand with each forkful.