This delicious, Thai-inspired chicken larb salad is bursting with zest and flavour. It’s perfect as a satiating salad for dinner or lunch or can be paired with a side of cauliflower rice, regular rice, rice noodles or quinoa. This recipe is paleo, gluten-free, and keto and Whole30-friendly (omit the sweetener).
For the chicken
1 stem 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 / 1.1 lb ground chicken mince
Zest of 1/2 lime, grated
2.5 tablespoons fish sauce
2 tablespoons Tamari wheat-free soy sauce, 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 tablespoon coconut oil (for frying)
For the salad
1/4 head of 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 of fresh coriander/cilantro leaves
A handful of fresh mint or Thai basil if available
1/2 cup crushed roasted cashews 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)
For the dressing
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 sauce
1 small red chilli, finely chopped (leave it our for a milder version)
- 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.
- 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.
- Prepare the salad base by mixing the red cabbage, onion, grated carrot, and fresh herbs.
- Whisk together the dressing ingredients and toss through the salad.
- 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 🙂