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This salad is modelled after a very similar one served at a restaurant in Israel. It’s a nutritious one-bowl-dinner that will both satisfy your taste buds and won’t leave you feeling like you’ve “only had a salad”.

Ingredients (for 4 people as a starter, or for 2 people as a main dish):

Salad:

300 grams raw chicken breast
1 tbsp honey
Olive oil (for frying)
Half a head green cabbage, or two thirds if it’s small
1 big carrot
1 Handful fresh beansprouts
6-8 cherry tomatoes
Half a bunch of Coriander
60 grams salted peanuts, chopped

Dressing:

One clove of garlic
One big piece of ginger (I use one about the size of my thumb)
Juice of one and a half limes
4 tbsp fish sauce
3 tbsp sweet chilli sauce
2 tbsp water
1 tbsp sesame oil

Method:

Grate the garlic clove and half of the ginger into a mixing bowl. Add the lime juice, fish sauce, sweet chilli sauce, water and sesame oil and stir. Set aside.

Cut the chicken into bite size pieces. Grate the other half of the ginger piece over it, add the honey and mix to coat. Set aside.

Chop the cabbage finely and put in a bowl.

Julienne the carrot or chop very finely and add to the cabbage. Add the fresh bean sprouts and the peanuts to the salad mixture.

Separate the coriander leaves from the stems, discard the stems and finely chop the leaves. Add to the bowl.

Cut the cherry tomatoes into halves (Or quarters, if they are big) and add to the bowl.

Heat up a small amount of olive oil in a griddle or shallow frying pan. When the pan is very hot, throw in the chicken and fry the chicken pieces until they change colour. Turn off the heat and add to the salad mixture.

Pour the dressing into the bowl and mix well. Taste the salad and adjust seasoning.

General tips:

Not sure if the chicken is ready? Pick the biggest piece and cut it in half. If the insides are pink, the chicken needs a little more time. If they are white or translucent, the chicken is ready. It is recommended not to over cook the chicken to keep it tender.

Frying the meat over a very hot pan will guarantee good results. Let the pan warm up a bit before you add the oil to avoid burning.

If you’re planning to prepare this salad ahead of time, leave the tomatoes, the chicken and the sauce out of it until serving time in order to keep the salad crisp and fresh.

Vegan? No problem. This salad works amazingly even without the chicken!

thai-salad-sq

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