Oriental Asian Salad with Lemongrass & Chili
Wow! Would you look at all those colours! This dish is so tasty, refreshing and healthy that it’s hard not to love. I had so much fun making this Asian inspired dish, and I’m sure you will too.
Time – 30 minutes
Serves – 3 – 4
Facts – Sugar free, dairy free, grain free
450g Organic or free range chicken breast (if you want this dish to be vegetarian, simply remove this ingredient)
1 Continental Cucumber
1 Large Zucchini
½ – ¼ Red cabbage
1 Bunch Coriander
1 250g packet Bean sprouts
1 Stick of lemongrass
1 Large Mild Chilli
1 – 2 Baby Hot Chilies (depending on your personal taste)
¼ cup Organic dry roasted cashews
For the Sauce:
1 Fresh lemon
2 ½ Fresh Limes
4 Tbsp Fish sauce
Step 1: Channel your inner Asian chef 🙂
Step 2: Cut chicken into thin strips (finger width) and marinate in a bowl with the juice of 1 lemon, ½ lime and 1 baby chili for 10 minutes
Step 3: Whilst chicken is marinating, wash and peel carrot, and then halve length ways so one edge is flat. Use a mandolin slicer so you have beautiful flat thin strips of carrot. Cut carrot in half lengthways again (optional)
Step 4: Repeat above step with cucumber using mandolin
Step 5: Wash zucchini, then halve length ways so one edge is flat. Slice on mandolin as above.
Step 6: Steam zucchini, and then cool immediately
Step 7: Remove a few of the outer leaves keeping of the cabbage them in tact. Cut in half lengthways so you are left with ‘cabbage cups.’ Rinse, dry and place aside.
Step 8: Shred remaining cabbage by grating through mandolin or chopping normally.
Step 9: Wash, destalk and roughly chop coriander leaves
Step 10: Wash chilies then slice lengthways, and deseed. Chop mild chili into medium size pieces. Finely chop hot baby chili.
Step 11: Rinse bean sprouts and place in bowl.
Step 12: Cut the lower bulb off the lemongrass, and remove the tough outer leaves so you are left with the yellow section of the stalk. Take a sharp knife and finely slice then either process in a food processor or pound with a pestle and mortar (if you have neither, do your best to chop finely the lemongrass into thin pieces).
Step 13: Combine all of the above ingredients in a large mixing bowl, except for the mild chunks of chili and a small portion of the bean sprouts.
Step 14: Heat a Tablespoon of organic coconut oil in a pan over medium heat and cook chicken until tender and white.
Step 15: Rest chicken to allow cooling
Step 16: For the sauce, in a small bowl, combine the juice of the limes, lemon and fish sauce and mix together.
Step 17: Pour sauce over the rest of the ingredients in the large mixing bowl
Step 18: Once chicken has cooled, add to rest of ingredients and mix.
Step 19: Place the cabbage cups on a serving dish, then add a portion of the mixture, slightly covering some of the cabbage leaves.
Step 20: Add handful of leftover bean sprouts on top of the mixture.
Step 21: Roughly chop cashew nuts and sprinkle over the top.
Step 22: Garnish with fresh coriander, mild chili and a slice of lemon/lime
Step 23: Enjoy this refreshing and healthy dish for lunch or dinner with a loved one.
Did you know?
Lemongrass effectively reduces blood pressure, has properties to detoxify the body, can alleviate aches and pains related to all types of inflammation and irritability (muscle pain, joint pain, toothache), and contains antioxidants that prevent cancer (per 100g). Talk about healthy all round.
Want to make this Asian dish? Made this dish? I’d love to hear your feedback below.