Lemongrass Salad - {Salad Trakrai}

By á-170456

Ingredients

• DRESSING:
• 1/4 cup minced lemongrass -(bottom 5" to 6")
• 1/2 cup lime juice
• 1/3 cup roasted chile sauce
• 1/4 cup fish sauce
• 1/4 cup sugar
• 2 teaspoons crushed red pepper
• SALAD:
• 1 1/2 cups water
• 1 cup minced chicken
• 3/4 pound large raw shrimp shelled, deveined
• 2 teaspoons oil for grilling
• 2 cups shredded cabbage
• 5 Chinese long beans cut 1", blanched (or 20 green beans)
• SALAD CONDIMENTS:
• 1 cup shredded sweetened coconut
• 1 cup roasted peanuts or macadamia nuts coarsely chopped
• 1 cup chopped cilantro
• 1 cup thinly-sliced red onion
• 1 cup mint leaves
• 1/4 cup kaffir lime leaves minced, see Note

Details

Servings 8

Preparation

Step 1

Note: You can substitute lime zest if you prefer or cannot find the glossy, dark green leaves at an Asian grocery store.

Combine dressing ingredients in a bowl. Set aside.

In a 1-quart saucepan, boil water. Add chicken and cook, stirring once or twice, until chicken is no longer pink, about 2 minutes. Drain, rinse with cold water, drain again.

Heat grilling pan over medium-high heat until hot. Brush with 1 teaspoon oil. Grill shrimp until flesh turns red, about 2 minutes each side. Brush shrimp with oil while grilling to prevent sticking. Remove and set aside.

Spread coconut in small pan and toast over medium heat, shaking pan frequently, until lightly browned, 4 to 5 minutes.

To assemble, combine cabbage and beans with salad condiments in a large bowl. Add chicken and dressing, toss well. Transfer to serving platter, top with grilled shrimp.

This recipe yields 8 servings.