Chicken Larb Salad

🧂 Ingredients

• 1 stalk lemongrass

  pale section only, finely diced
• 1 long red chilli

  finely diced with the seeds (omit seeds for less spice)
• 2 garlic cloves

  finely diced
• A small knob of fresh ginger

  peeled and finely diced
• 1/2 bunch of coriander/cilantro stems washed and finely chopped

  save the leaves for the salad
• 500 g ground chicken

  1.1 lbs. mince
• Zest of 1/2 lime

  grated
• 2.5 tablespoons fish sauce
• 2 tablespoons Tamari

  or other gluten-free, naturally brewed soy sauce (or replace with 2 tbsp. coconut aminos)
• Juice of 1/2 lime
• A pinch of sea salt
• 1.5 tablespoons coconut oil

  for frying
• 1/4 head red cabbage

  thinly shredded (white is also fine)
• 1 large carrot

  peeled and grated
• 1/2 red onion

  thinly sliced
• 1/4 cup chopped spring onions/scallions
• 1/2 bunch fresh coriander

  cilantro leaves
• A handful of fresh mint or Thai basil if available
• 1/2 cup cashews

  crushed and roasted, or some sesame seeds
• 1/2 cup dried fried shallots

  optional for garnish, available from Asian grocers
• 2 tablespoons toasted coconut flakes

  optional for garnish
• 2 tablespoon olive oil
• 1 teaspoon sesame oil
• 1.5 teaspoons grated palm sugar

  or 2 teaspoons honey, omit for Whole30
• 3 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon coconut aminos

  or Tamari
• 1 small red chilli

  finely chopped (leave it our for a milder version)

Instructions

• 1 Prepare the ingredients for the chicken. Then, heat 1 tablespoon of coconut oil
  in a large frying pan or a wok over high heat. Throw in lemongrass, chilli,
  garlic, ginger and coriander stems and stir fry for about a minute until
  fragrant.
• 2 Add the chicken mince and lime zest. Stir and break apart the mince with a
  wooden mixing spoon until separated into small chunks (this might take a while
  as chicken mince is quite sticky). The meat will now be changing to white
  colour. Add the fish sauce, coconut aminos, tamari and lime juice. Stir through
  and cook for a further few minutes. Total cooking time for the chicken should be
  about 10 minutes.
• 3 Prepare the salad base by mixing the red cabbage, onion, grated carrot, and
  fresh herbs.
• 4 Whisk together the dressing ingredients and toss through the salad.
• 5 Serve the cooked chicken mince on top of the dressed salad and topped with
  roasted cashews, dried shallots, coconut flakes and extra fresh herbs. I often
  just mix everything 🙂

Nutrition Info