Lemongrass Salad - {Salad Trakrai}

Recipe Ingredients

		Dressing
1/4 cup	23g / 0.8oz	Minced lemongrass -(bottom 5" to 6")
1/2 cup	118ml	Lime juice
1/3 cup	78ml	Roasted chile sauce
1/4 cup	59ml	Fish sauce
1/4 cup	49g / 1.7oz	Sugar
2 teaspoons	10ml	Crushed red pepper
		Salad
1 1/2 cups	355ml	Water
1 cup	62g / 2.2oz	Minced chicken
3/4 lb	340g / 11oz	Large raw shrimp - shelled, deveined
2 teaspoons	10ml	Oil - for grilling
2 cups	474ml	Shredded cabbage
5		Chinese long beans - cut 1", blanched = (or 20 green beans)
		Salad Condiments
1 cup	93g / 3.3oz	Shredded sweetened coconut
1 cup	146g / 5.1oz	Roasted peanuts or macadamia nuts - coarsely chopped
1 cup	16g / 0.6oz	Chopped cilantro
1 cup	62g / 2.2oz	Thinly-sliced red onion
1 cup	40g / 1.4oz	Mint leaves
1/4 cup	23g / 0.8oz	Kaffir lime leaves - minced, see Note

Recipe Instructions

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.

Hints

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

Source:
"San Jose Mercury News, 06-27-2001"

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