Thai-style salad
For a fresh yet hearty dinner, try our larb-style salad served with rice for a fuller meal. With a hint of chilli, fresh mint and zingy lemon, this recipe will be your new favourite salad combo!
* The ingredients used in this recipe are shared with other recipes from week four of the spring weekly meal planner. See the meal planner here.
Ingredients
Method
Ingredients
- 300g long grain brown rice*
- ½ large iceberg lettuce*, shredded
- 2 large carrots, cut into thin matchsticks or grated
- ½ cucumber*, thinly sliced
- 1 medium red onion, finely sliced
- 1 capsicum, sliced
- 15g fresh cut mint leaves, roughly chopped (optional)
- ½ bunch spring onions*, thinly sliced with white and green parts separated
- 1 lemon, zest and juice
- 1 tablespoon oil
- 2 cloves garlic, grated or 1 teaspoon minced garlic
- 1 fresh red chilli, thinly sliced or ½ teaspoon chilli flakes (optional)
- 400g lean beef mince*
- 1 tablespoon fish sauce or 2 teaspoons soy sauce
- Pepper, to taste
Method
- Cook rice according to packet instructions.
- Combine lettuce, carrot, cucumber, red onion, capsicum, mint (if using), the green part of the spring onion, and lemon zest in a large bowl. Set aside.
- Heat oil in a frying pan on the stove over high heat, fry garlic, chilli (if using), and white part of the spring onion for a few seconds until the garlic begins to turn golden. Add mince and stir fry until cooked. Add fish sauce or soy sauce, and pepper according to taste.
- To serve, portion rice and salad into bowls or deep plates and top with mince. Finish with a squeeze of lemon juice over each serving.
Cooking tips:
• For a light meal serve as a salad without rice.
Adapt it:
• Swap beef mince for chicken, lamb, pork or a plant based alternative if preferred.
Kid-friendly alternatives:
• Serve salad veges separately if preferred.
• Used reduced salt soy sauce.
Leftovers:
• Store the lettuce separately to keep crisp. Eat for lunch the next day.