Thai Salad with Ginger Ground Beef and Peanut Dressing

overhead view of thai ginger ground beef salad with a bowl of chopped peanuts and two gold and black forks beside it.

This crisp, crunchy Thai chopped salad with ginger ground beef and Thai peanut dressing is a delicious, healthy ground beef dinner that's heavy on vegetables and flavor! (dairy-free, gluten-free option)



For the Ginger Ground Beef:

  • 1 lb. lean ground beef (such as 90% lean)
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • 1 tsp fresh ginger, grated (or ½ tsp ground ginger)
  • 2 tbsp low sodium soy sauce
  • 1 tsp honey
  • ½ tsp red pepper flakes (or more to taste)

For the Salad:

  • 3 cups chopped Napa cabbage
  • 3 cups chopped baby spinach
  • 3 cups chopped butter lettuce
  • 2 green onions, chopped
  • ½ red bell pepper, cut into matchsticks
  • 1 large carrot, cut into matchsticks
  • ½ cucumber, thinly sliced
  • ½ cup frozen shelled edamame, thawed
  • 1 cup fresh herbs, roughly chopped (I use mint, cilantro, and basil)
  • ¼ cup chopped peanuts
  • ¼ cup Thai peanut sauce,  to taste


  1. Chop all of the veggies for the salad and place them in a large bowl, along with the edamame, herbs, and peanuts. 
  2. Make the peanut sauce.
  3. Chop garlic and onion for the beef. 
  4. Heat a skillet over medium heat and add the oil and ground beef, stirring to break up the meat. 
  5. Add remaining ingredients for the beef and continue cooking until the beef is cooked through and crispy. Ground beef is done when it reaches an internal temperature of 160°F.
  6. Divide among 4 plates. Top with cooked ginger beef and dress to taste with peanut dressing.


  • Store undressed salad separately from ground beef in an airtight containers for 4-5 days. Reheat the beef in a skillet on the stove for the best tasting leftovers. 

Ingredient Substitutions

  • For gluten-free, use tamari or coconut aminos in place of soy sauce.
  • Use any cabbage (such as purple) or greens (like butter romaine) that you like.
  • You can throw in any fresh veggies that need to be used, such as celery, red onion, or tomatoes. 
  • I love fresh mint, cilantro, and basil in this salad, but if you don’t have one (or more) of them, leave them out!
  • I use my homemade Thai peanut sauce for the dressing in this recipe, but you can use store-bought peanut sauce or any soy sauce-based dressing. 
  • You can also use ground turkey, chicken or pork in place of beef.
  • For babies under 1, omit honey.

Keywords: Thai ground beef salad, thai salad with ground beef, thai salad with peanut sauce, asian ground beef salad