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Thai chicken salad

Number: 4 persons

Complexity: easy

Working time: 15 min

Total preparation: 30 min



    • half pointed cabbage

    • 2 medium carrots

    • 1 bunch of mint

    • 1 chicken fillet


    • 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

    Other supplies

    Alu foil, shrink film, springform pan 27cm,

      Mis en place

      Mix the red pepper, garlic, sugar, ginger, lemon juice, rice vinegar, fish sauce, oil, onion and black pepper to taste in a bowl. (I also 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 seeds and seeds).

      Chop the garlic and ginger into small pieces.

      Finely chop the cabbage

      Peel/peel the carrots and grate them coarsely

      Finely chop the mint.


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

      Mix the cabbage, carrots, mint and chicken in a bowl and toss well with the dressing.

      Taste to see if additional salt or pepper is needed.


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