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Thai-Style Salad with Smoked Sausage
A sweet lime and chili-based dressing. | Luce Hosier

Thai-Style Salad with Smoked Sausage

Flavorful plant-based smoked sausages tossed with a bright and fresh salad of celery, cilantro, and pineapple.

This is a fresh, colourful, vibrant salad with smoked sausages, a hint of spice, and heaps of aromatics to be enjoyed warm or cold.

Thai-Style Salad with Smoked Sausage

By King Cook

7 mins to prep
10 mins to cook
Yields 2


Plant-Based Smoked Sausage

  • 1 package (about four sausages) Plant-Based Smoked Sausage


  • 2 tablespoons coconut sugar
  • 3 tablespoons lime juice
  • 3 tablespoons low-sodium soy sauce
  • 1/4 teaspoon Himalayan pink salt
  • 1/2 clove of garlic, minced
  • 1-4 red or green bird’s eye chilis, chopped, or crushed red peppers, to taste
  • 2 tablespoons canned pineapple juice

To assemble

  • 1/2 red onion, thinly sliced
  • 1 stalk celery, thinly sliced diagonally
  • 2 spring onions, chopped into 1-inch pieces
  • 6-8 cherry tomatoes, halved
  • 1/2 cup canned pineapple, cut into chunks
  • 1/4 cup cilantro, small leaves kept whole, large leaves chopped
  • 1/4 cup celery leaves, small leaves kept whole, large leaves chopped
  • Fresh mint leaves, for garnish


    Plant-Based Smoked Sausage

    • 1
      Cook the smoked sausages according to package instructions. Once cooled, cut diagonally into 1/4-inch slices. Set aside.


    • 1
      In a large bowl, mix the sugar, lime juice, soy sauce, salt, garlic, chilis, and pineapple juice until the sugar is dissolved.


    • 1
      Add the sausage, red onion, celery, spring onion, tomatoes, and pineapples. Gently toss to combine.
    • 2
      Gently fold in the cilantro and celery leaves.
    • 3
      Garnish with mint leaves. It is ready to serve as a stand-alone salad, as part of a meal, or even a tapas-style snack!


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