Gluten-free Salads for Summer

I absolutely love to host a big BBQ on the weekends, but my son, Noah, has gluten intolerance, so I have to be extremely careful when cooking any dish for him. Many Rosa’s customers also have the same condition, and more than ever are choosing not to consume gluten-containing dishes for health reasons. Most recipes from my Cookbook were inspired by this, so today I want to share two beautiful salads that are easy and gluten-free. Perfect for the whole family!


Thai Mango Salad
Lemongrass & Prawns

Green Mango Salad (Yum-Ma-Muang)

serves 2

  • 2 tablespoons dried shrimp
  • 6 prawns, shelled, deveined and heads removed
  • 1 slightly unripe mango, cut into very thin strips
  • Handful of fresh coriander leaves, chopped, to serve

Spicy dressing

  • 2 tablespoons nam pla (Thai fish sauce)
  • 1 tablespoon palm sugar
  • 2 small hot red Thai chillies, finely chopped
  • 2 shallots, sliced

Soak the dried shrimp in warm water for 2 minutes, then drain and set aside. Place the cleaned prawns in boiling water over a medium heat until they are cooked through, then drain and set aside.

To prepare the dressing, combine the fish sauce and palm sugar in a bowl and stir until the sugar dissolves. Add the chillies and shallots and mix well.

Put the mango and cooked prawns into a bowl. Pour over the dressing, mix well, then serve immediately, topped with the fresh coriander and dried shrimp.

Spicy Prawns Salad with Lemongrass (Yum-Goong-Ta-Krai)

serves 2

  • 6 fresh prawns, shelled and deveined
  • 3 shallots, sliced
  • 4 garlic cloves, thinly sliced
  • 4 lemongrass stalks, trimmed and thinly sliced
  • Handful of mint leaves, chopped
  • Bunch of spring onions, thinly sliced
  • Handful of coriander leaves, chopped

The dressing

  • 7 red bird’s eye chillies
  • 5 garlic cloves
  • 4 tablespoons lime juice
  • 2 tablespoons nam pla (Thai fish sauce)
  • 1 tablespoon caster sugar

Preheat a barbecue or grill until very hot. Meanwhile, prepare the dressing: put the chillies, garlic, lime juice, fish sauce and sugar into a blender or mortar and blitz to a smooth paste. Set aside.

Barbecue the prawns until cooked. Set aside. Transfer the dressing to a bowl and mix well with the shallots, sliced garlic, lemon grass, mint leaves, spring onions and coriander. Mix the grilled prawns into the salad and serve.

Hope you enjoy cooking them! Don’t forget to share what you’ve made and your summer BBQ with me at @RosasThaiCafe on Facebook, Twitter, Instagram #AskSaiphin


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