The salad is eaten without the addition of charcoal, but the hungry can cook noodles or rice on the side. The heat can be controlled to your liking by adding chopped fresh chili, for example. Chili paste – and its quantity – can also be chosen according to your own preferences. The dosage of the instruction will kick off, but not so that the mouth burns.
The salad is not completely vegan, as the chicken’s minced meat is an integral part of this recipe, but you can of course replace the chicken with a vegan option. The taste world of herbs, chili and lime plays the biggest role here.
Thai Laab Chicken Salad (for 4)
4 tablespoons vegetable oil
2 cloves of garlic chopped
chili sauce (eg sambal oelek or harissa)
400 g minced chicken
2 lime juice and grated shell
3 tablespoons fish sauce
2 tablespoons brown sugar 1
red onion (chop half and slice half)
cucumber thinly sliced with mint coriander
Add the minced chicken to the pan and fry the mixture. Pour the cooked minced meat onto a plate and allow to cool.
In a bowl, mix the lime juice and grated crust, fish sauce, sugar, 2 tablespoons chili sauce and 2 tablespoons vegetable oil.
Pour half of the sauce into a small bowl. Stir in the remaining half of the minced chicken, half of the chopped red onion and a fair handful of the chopped mint.
In a bowl, mix the lettuce leaves, cucumber slices, sliced red onion and the remaining sauce.
Place the mixed salad in a serving dish and pour the minced meat over it. Arrange on top of a pile of coriander as well as mint and a few blocks of lime. Enjoy immediately, with rice or noodles if desired.
