Big Salad – Larb Gai – Thai Chicken Larb Salad

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It is getting cold here in Australia. However, I still sometimes feel like eating salad…. Big Salad. Is there anyone feeling the same as me????

I would like to introduce my Thai Larb Salad recipe today for my friends who feel the same as me – feel like big salad during this cold weather. This Larb Salad is warm. Chili in the salad makes you warm too. Super simple to make as well. Healthy  – no oil involved.

Convinced? Try it. Hope you like it 🙂

Ingredients (serving 3-4):

 

For Salad

1 Carrot – grated

3-4 Spring Onions – chopped

1 Onion – thinly sliced

3 stalks of Celery – finely chopped

100g of Mushrooms (about 4 mushrooms) – sliced

300g of Cabbage (about 1/4) – thinly sliced

1/2 Cucumber – sliced

1 bunch of Coriander  – chopped

For Chicken

150- 160g of Chicken Mince

50ml of Water

50ml of Cooking Sake (or any cooking wine)

 

For Dressing

4 Tablespoons of Lime Juice

3 Tablespoons of Fish sauce

2 Teaspoons of Brown Sugar

1 clove of Garlic – finely chopped

1 red eyed Chili (or any of your preferred chili) – finely chopped

Method:

  1. For Salad, place carrot, spring onions, onion, celery and mushrooms in a large bowl. Arrange sliced cabbage and cucumber nicely on a serving plate.
  2. For Dressing, mix all of the ingredients very well. Put it aside.
  3. For Chicken, boil water and cooking sake in a frying pan. Add chicken mince into it. Cook it while breaking it up with a spatula, until the chicken is cooked and the liquid has almost evaporated.
  4. Add the cooked chicken with the remaining liquid (from Method 3) into the salad bowl (Method 1). Add the dressing (Method 2) into it and mix all together.
  5. Place the chicken mince mixture on the arranged cabbage. Add coriander on top. Serve it while the chicken is warm.
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My Thai Salad

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A light and fresh salad with a little bit of kick! Thai flavor can be easily made from the ingredients available in your pantry.

Ingredients:

For Dressing

1 Red Chili – finely chopped (remove the seeds if you prefer the salad mild)

2 cloves of Garlic – finely chopped

1cm cube of Ginger – finely chopped

1 Coriander Root – finely chopped

1 lemon – juice

5 Tablespoons of Fish Sauce

4 Tablespoons of White Vinegar

2 Tablespoons of Sesame Oil

1 tablespoon of Olive Oil

For Salad

100g Rocket Leaves

2 Carrots – grated

80g of Bean Sprouts

½ Onion – sliced

2 Tomatoes – roughly chopped

½ Red Capsicum – roughly chopped

1 large brunch of Coriander – roughly chopped including the stem

Option

Very Moist Chicken or sliced Beef Steak

Method:

For the dressing, combine all of the ingredients in a small bowl.

For the salad, place each ingredient beautifully in layers in a salad bowl. Drizzle the dressing just before serving. As an option of a decent sized meal, top with Very Moist Chicken or sliced beef steak.