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Quorn Pieces Thai Salad

A bowl of Thai salad with marinated Quorn pieces, beans, peppers, chili and mango.

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


958 kJ
(Per serving)

11 g fibre
(Per serving)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Pieces

Low in Fat

Good Source of protein

Good source of fibre


  • 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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