"Like other in the family of Thai salads called larb, this salad is unique because the meat is cooked directly in the dressing. When serving, invite guests to spoon a little chicken on top of a cabbage leaf and eat with their hands. The recipe also works with shrimp or beef. The recipe also works with shrimp or beef."
Heat the oil in a medium nonstick pan over low heat. Add the chili flakes and paprika. Stir for 5 seconds. Add the chicken, brown sugar, and fish sauce, and increase the heat to medium. Cook until meat turns white, 3 to 4 minutes. Transfer the chicken (but not the juices) to a mixing bowl and add the lime juice, onion, lemon grass, lime leaves, tomatoes, and mint and toss gently. To serve, line salad plates with red leaf lettuce and place a small mound of the chicken mixture on top. Garnish with cilantro and serve with a cabbage wedge.
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Serving Size: 1 Serving (399g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 168 | ||
Calories from Fat: 43 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 43.8mg | 13 % | |
Sodium 1167.2mg | 40 % | |
Potassium 525mg | 14 % | |
Total Carbohydrate 18.2g | 5 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 13.2g | ||
Protein 19.1g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 168
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