Herby Thai Salad
This fragrant salad is based on a Thai dish called Larb Gai. Traditionally a chicken mince salad, our recipe can also be made with beef.
With ingredients like fresh herbs, chilli, ginger, garlic and shallots, this salad is super healthy and packs a huge punch.
This dish can be served on its own, inside a lettuce leaf, with steamed rice or cooked rice noodles.
Herby Thai Salad
Preparation 20 mins, plus 15 mins cooling
Cooking 5 mins
1½ Tbsp light olive oil
500g lean chicken or beef mince
2 tsp finely grated fresh ginger
2 garlic cloves, crushed
2 long green chillies, finely chopped
1 large French shallot (eschalot), halved, thinly sliced
1/3 cup fresh coriander leaves
2 Tbsp torn fresh mint
¼ cup firmly packed torn basil
1 kaffir lime leaf, finely shredded
¼ cup lime juice
2 tsp fish sauce
1 Tbsp grated palm sugar, dark brown sugar or caster sugar
8 iceberg lettuce leaves, to serve
¼ cup chopped unsalted roasted peanuts, to serve
Heat the oil in a wok or large frying pan over high heat. Add the chicken or beef, ginger, garlic and chillies, and stir to break up any chunks in the meat. Cook for 5 minutes, stirring regularly, until cooked through. Add the shallot and mix well. Transfer the mixture to
a bowl and leave to cool for 15 minutes.
Add the coriander, mint and basil to the meat in the bowl. Put the kaffir lime leaf, lime juice, fish sauce and sugar in a small bowl and whisk to combine. Pour over the meat and herb mixture and toss well.
Divide the lettuce leaves between four serving plates and fill with the meat and herb mixture. Sprinkle with peanuts and serve.
TIP If available, use Vietnamese mint and Thai basil instead of regular mint and basil for a more fragrant and authentic flavour. You can also replace the kaffir lime leaf with 1 teaspoon grated lime zest.