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
Units
Scale
- 1 lb (450 g) ground chicken
- 1 tsp coconut oil
- 1 small shallot, peeled and minced
- 1/3 cup (80 ml) mint, chopped
- 1/3 cup (80 ml) cilantro, chopped
- 1 tbsp (15 ml) lime juice
- 1 1/2 tbsp (22 ml) fish sauce
- 1 tbsp (15 ml) rice flour
- 1/2 tsp chili flakes
- 2 tsp garlic powder
- 1 tsp ground ginger
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) rice wine vinegar
- 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (15 ml) oil
- 1/2 cup (120 ml) peanut butter
- 1/4 cup (60 ml) water
- 1 cup (240 ml) shredded lettuce of choice
- 1 cup (240 ml) shredded cabbage
- 1 large carrot, julienned
- 4 red, yellow or orange sweet peppers, julienned
- 1/2 cup (120 ml) green onions, chopped
- 1 cup (240 ml) frozen edamame, defrosted
- 1/2 cup (120 ml) 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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 480