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Thai chicken salad

About the recipe

Nice simple side dish.

Servings:

4 persons

Region:

Asia

Kitchen:

Thai

Working hours:

15 min

Total preparation:

30 min

Course/dish:

Side dish

M, f, v or v

Meat

Material:

-

Season:

-

Complexity:

Simple

Ingredients and supplies

Salad:

  • half pointed cabbage
  • 2 medium carrots
  • 1 bunch of mint
  • 1 chicken fillet

Dressing:

  • 1 onion
  • 1 red pepper
  • 3 cloves of garlic
  • 3 cm ginger root
  • 1 tbsp sugar
  • 3 tbsp Thai fish sauce (Nam pla)
  • 2 tbsp lemon juice
  • 1.5 tsp rice vinegar
  • some black pepper
  • 3 tbsp vegetable oil

Prep-work

In a bowl, mix the red pepper, garlic, sugar, ginger, lemon juice, rice vinegar, fish sauce, oil, onion and black pepper to taste. (I sometimes leave out the sugar).

Let this mixture sit for at least 30 minutes.

Cut the onion into half rings.

Cut the red pepper into small pieces (it is less spicy without the seeds and membranes).

Chop the garlic and ginger into small pieces.

Finely chop the cabbage

Peel the carrots and grate them coarsely

Finely chop the mint.

Preparation

Poach the chicken for 15 minutes until cooked, let it cool and tear into small pieces.

In a bowl, combine the cabbage, carrots, mint and chicken and toss well with the dressing.

Taste to see if it needs more salt or pepper.

KPK

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21 maart 2018

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