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Monday's Leftovers: Thai Lemongrass Salad

Monday's Leftovers: Thai Lemongrass Salad


The great thing about making a roast chicken for dinner, is that you're almost always guaranteed leftovers for the next day. You could just reheat them, serve up some mashed potatoes (or, since this was Roasted Lemongrass Chicken serve up some rice), maybe make a side of green beans and call it a meal. Or, you could turn it into a number of other tasty delights. For example, you could use a bit of curry paste and coconut milk and create a lemongrass infused chicken curry. Or you could keep it simple and create a great chicken sandwich. However, since we've got the lemongrass flavor in these leftovers, I propose a nice light Thai flavored rice salad. To view the recipe (which can be altered to become vegetarian), read more


Thai Lemongrass Salad
From Off the Shelf by Donna Hay

2 tbsp peanut oil
2 stalks lemongrass, finely chopped
2 small red chilies, seeded and finely chopped
4 spring onions, sliced
4 cups cooked rice (long grain works best)
3 cups shredded cooked chicken (optional) or fried tofu
1 cup shredded mint
¾ cup cilantro leaves (coriander), chopped
4 kaffir lime leaves, chopped
3 tbsp lime juice
1 tbsp sugar
2 tbsp fish sauce

Heat a frying pan or wok over high heat. Add the oil, lemongrass, chilies and spring onions and cook for 3 minutes. Place rice, chicken or tofu, mint, cilantro, lime leaves and lemongrass mixture into a bowl and toss to combine. Combine the lime juice, sugar and fish sauce and pour over the salad. Chill until ready to serve.

Serves 4

Note: To make this meal vegetarian, use fried tofu as suggested. Also, be sure to substitute the fish sauce with a light soy sauce or soy sauce mixed with a bit of fermented tofu.

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