Thai Steak Waterfall Salad

(2019 Pairings - Asia - Thailand) Diced, grilled skirt steak tossed in a blackberry Thai waterfall dressing with juicy strawberries, shaved red onion, mint, cilantro, Thai bird’s eye chilies, and toasted rice powder.

Photo of Thai Steak Waterfall Salad


1-1/4 cups DOLE Chef-Ready Blackberry Frozen Puree thawed
1-1/4 cups fish sauce
1-1/4 cups palm sugar
3/4 cup lime juice divided
10 cups skirt steak grilled thin sliced
5 cups DOLE Chef-Ready Cuts Sliced Strawberries thawed
2-1/2 cups thinly sliced red onion
1-1/4 cups fresh mint chopped
1-1/4 cups fresh cilantro coarsely chopped
1/2 cup diced green onion
1/2 cup Thai birds eye chili powder
1/4 cup toasted rice powder khao khua
2-1/2 cups blackberry Thai waterfall dressing sub-recipe


  1. To Prepare Blackberry Thai Waterfall Dressing:

    1. In medium size bowl, mix blackberry puree, fish sauce, palm sugar and 1/4 cup lime juice until well blended.

    2. Cover and reserve refrigerated until use.

  2. To Prepare Salad:

    1. Mix steak, sliced strawberries, red onion, mint, cilantro, green onion, Thai Bird's eye chili powder, toasted rice powder and 1/2 cup lime juice together in large bowl.

    2. Drizzle dressing on salad; gently toss until evenly disbursed.

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