Description
Similar to Larb Gai, a Thai dish served with sticky rice, this salad is packed with zest from a delicious peanut dressing that coats cabbage and lettuce.
Ingredients
Scale
- 1 lb ground chicken
- 1 teaspoon coconut oil
- 1 small shallot, peeled and minced
- 1/3 cup mint, chopped
- 1/3 cup cilantro, chopped
- 1 tablespoon lime juice
- 1 ½ tablespoons fish sauce
- 1 tablespoon rice flour
- ½ teaspoon chili flakes
- 2 teaspoons garlic powder
- 1 teaspoon ground ginger
- 3 tablespoons soy sauce
- 2 tablespoon rice wine vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon oil
- ½ cup peanut butter
- ¼ cup water
- 1 cup shredded lettuce of choice
- 1 cup shredded cabbage
- 1 large carrot, julienned
- 4 red, yellow or orange sweet peppers, julienned
- ½ cup green onions, chopped
- 1 cup frozen edamame, defrosted
- ½ cup crispy wonton strips
Instructions
- Heat a oil in a large skillet over medium high heat. Add the ground chicken and cook, crumbling it as you go until the chicken is cooked through, about 3-5 minutes. Add the shallots and cook for another minute. Remove from heat and add the lime juice, fish sauce, rice flour, and chili flakes tossing to combine. Set aside. In a medium sized mixing bowl whisk together the garlic powder, ginger, soy sauce, vinegar, lime juice, oil, peanut butter and water. Adjust the seasonings and set aside. In a large bowl toss the lettuce, cabbage, carrot, peppers, onions, and edamame. Top with cooled chicken mixture. Drizzle with peanut sauce and top with crispy wonton strips. Serve immediately.
- Category: side, main
- Cuisine: Thai Inspired