Abalone Thai Summer Salad Recipe

By Kittipat Esposito for Ocean Road Abalone

This Abalone Thai Summer Salad is a fresh, simple way to serve Ocean Road Abalone retort abalone. It combines sliced abalone with mung bean noodles, crisp vegetables, fresh herbs and a sharp chilli-lime dressing.

The 100g retort pack is already cooked and ready to slice, making this an easy dish to prepare without any complicated abalone cooking. The abalone stays tender, while the herbs, chilli, lime and fish sauce bring freshness and lift.

Serve it as a light meal for two, or as a side dish for four as part of a shared summer meal.

Why You’ll Love This Recipe

1. Uses one full retort pack: A simple way to turn a 100g Ocean Road Abalone retort pack into a fresh shared dish.
2. No complicated cooking: The abalone is already cooked, so it only needs to be sliced and added to the salad.
3. Fresh and balanced: Chilli, lime, herbs and crisp vegetables work well with the delicate flavour of abalone.
   

Serves: 2 as a light meal or 4 as a side
Prep time: 20 minutes
Cook time: 5–8 minutes
Total time: About 30 minutes
Product used: 1 × 100g Ocean Road Abalone retort pack
Allergens: Contains shellfish, fish sauce and peanuts if used. Dairy-free. Gluten-free if using gluten-free fish sauce.

Recipe note

Ocean Road Abalone retort abalone is already cooked and ready to use. For this salad, slice the abalone thinly and add it at the end so it stays tender and stands out in the finished dish.

Ingredients

Salad: 100g Ocean Road Abalone retort abalone, sliced 80g mung bean noodles 60g carrot, julienned 60g snow peas or sugar snap peas, sliced lengthways 4 radishes, thinly sliced 1/2 cucumber, sliced 1 tomato, cut into wedges 1/2 small red or brown onion, thinly sliced 2 spring onions, sliced 2 tbsp coriander, roughly chopped 15–20 mint leaves, roughly chopped 1 celery stalk, julienned, leaves included 2 tbsp roasted peanuts, optional, to garnish Oak lettuce leaves, optional, to serve

Dressing: 1 red chilli, adjust to taste 1 green chilli, adjust to taste 1–2 garlic cloves 50ml lime juice, or lemon juice 30ml fish sauce 25g palm sugar, grated or finely chopped 1/2 tsp salt 40ml water

Tips for Success Slice the abalone thinly: Thin slices make the abalone easier to eat and help it sit naturally through the salad. Dress just before serving: This keeps the noodles, herbs and vegetables fresh. Adjust the chilli: Use less chilli or remove the seeds for a milder salad. Do not overmix: Toss gently so the abalone slices stay intact.

Serving Suggestions Serve as a light meal for two. Serve as a side dish for four with grilled seafood, chicken skewers or steamed jasmine rice. Arrange on oak lettuce leaves for a fresh presentation. Add roasted peanuts just before serving for crunch.

Method:

Step 1: Prepare the Abalone and Noodles

1. Slice the retort abalone into thin, even pieces and set aside.
2. Soak the mung bean noodles in water for 5–10 minutes, or until softened.
3. Boil the noodles over medium heat for 5–8 minutes, or until cooked. Drain well and set aside to cool.

Step 2: Prepare the vegetables and herbs

1. Julienne the carrot and celery.
2. Slice the snow peas or sugar snap peas lengthways.
3. Thinly slice the radishes, cucumber, onion and spring onions.
4. Cut the tomato into wedges.
5. Roughly chop the coriander and mint leaves.

Step 3: Make the dressing

1. Combine the red chilli, green chilli, garlic, lime juice, fish sauce, palm sugar, salt and water in a food processor.
2. Blend until smooth.
3. Taste and adjust if needed. Add more lime juice for sharpness, more palm sugar for sweetness, or more chilli for heat.

Step 4: Assemble the salad

1. In a large bowl, combine the cooked noodles, sliced abalone, vegetables and herbs.
2. Pour over the dressing.
3. Toss gently until everything is evenly coated.

Step 5: Serve

1. Arrange oak lettuce leaves on a serving plate, if using.
2. Pile the salad on top.
3. Finish with roasted peanuts.
4. Serve immediately.

Why abalone works in this salad

Retort abalone works well in cold salads because it is already cooked, tender and easy to slice. Its clean seafood flavour pairs well with chilli, lime, herbs and crisp vegetables, making it a practical way to serve premium Australian abalone without heavy cooking.

About the author

Kittipat Esposito is a culinary talent known for her vibrant use of flavours and colours, bringing adventurous catering to life in southwest Victoria, near our Port Fairy farm.

Kittipat grew up in a Chinese-Thai family deeply rooted in the hospitality industry in central Thailand and enjoys working with abalone, incorporating other locally grown produce and a wide range of Asian ingredients. Kittipat also delights in European cuisine, especially French and Italian, drawing on both tradition and creativity for dishes that are as visually striking as they are delicious.

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