Quorn Pieces Thai Salad

Try this refreshingly light Thai salad recipe made with marinated Quorn Pieces, green beans, peppers, chilli and mango - it's deliciously tangy and super tasty!

Serves 4

25 mins


11 g of fibre
(Per serving)

Made with Quorn Pieces

High in protein
Gluten free
Low in saturated fat
No soy


  • 350g Quorn Pieces
  • 1-2 tbsp Green Thai Paste, depending on taste
  • 2 tbsp vegetable oil
  • 125g green beans, cut into bite sized pieces
  • 175 white cabbage, finely shredded
  • 2 medium sized tomatoes, de-seeded and diced
  • 1 small red pepper, de-seeded and thinly sliced
  • 1 medium mango, peeled and diced 
  • 1 tbsp freshly chopped coriander
For the dressing
  • Grated rind and juice of 1 lime
  • 1 garlic clove, crushed
  • 1cm piece fresh root ginger, peeled and finely grated
  • 2 tsp soy sauce
  • 4 tsp olive oil
  • Salad leave and coriander leaves to serve


  1. Marinate the Quorn Pieces in the Thai paste for 30 minutes, refrigerate.  
  2. Heat the oil in a small frying pan. Add the Quorn Pieces and cook for 5 minutes over a medium to high heat stirring constantly, until golden in colour, set aside
  3. Blanch the green beans in boiling water for 1 minute, then refresh in cold water. Place in a bowl with the cabbage, tomatoes, pepper and mango. Stir in the Quorn Pieces and coriander, season. Cover and chill in a refrigerator
  4. Mix together the dressing ingredients. Just before serving drizzle the dressing over the salad toss well.  Serve on a bed of mixed salad leaves and garnish with coriander

Fresh crusty bread is the ideal accompaniment

Did you know? This recipe gives you a great head start on your way to 5-A-DAY. One portion of your 5-A-DAY equals 80g which is roughly 2 broccoli spears, a large handful of tomatoes or a medium mango.

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