Life is crazy and with all the recipe testing, cooking, tweeting, blogging and other things that come up recipes sometimes get made, eaten and left behind before being documented. This is one of those recipes.
The first time we made this Thai Salad with Jalapeno & Mint for supper everyone gobbled it down. So yummy and no leftovers. The second time I used ground turkey. Equally as yummy. That evening I was told to make it once a week going forward. I’ve now made it three times and we are all still loving it. The flavours are intense yet subtle. Don’t be afraid to use fish sauce. It doesn’t taste fishy at all but imparts a gorgeous flavour into food. We use it all the time now.
We typically eat family style with everyone helping themselves but with this dish I place the lettuce on the plates with a sneaky and unnoticed sprinkle of mint, as well as the carrots, cucumbers and ground pork. I tend to put the toppings (shallot, jalapeno, peanuts, mint) into bowls on the table allowing everyone to pick & choose what salad additions (if any) they would like. The dressing is also served on the side. This system works well for our family as the kids are still in charge of their meal.
I think ground lamb or a meatless ground round (vegetarian) version would be equally delicious and may try it next. So excited to finally share this recipe with everyone!
- 2 tbsp olive oil
- 2 tsp sesame oil
- 1 tbsp + 1 tsp soya sauce
- 1/4 cup water
- 1 - 1.5 lb ground pork
- 3 tbsp asian fish sauce
- 2 tsp sugar
- 2 limes juiced
- 1 jalapeno or serrano chili sliced thin (seeds removed if you don't like the heat)
- 8 cups salad
- 1 shallot thinly sliced
- 2 carrots grated
- 1 cup cucumber grated or sliced thinly into matchsticks
- 1 cup fresh mint leaves chopped
- 1/2 cup roasted salted peanuts
- salt & pepper
- Heat 1 tbsp oil in large saucepan over medium-high heat.
- Add pork and break it up into smaller crumbles. Cook until you get a good brown on the pork. Brown = flavour.
- Add 1/4 cup water, 1 tbsp fish sauce, 1 tsp sugar, 1 tsp sesame oil, 1 tbsp soya sauce and stir. Cook until almost all liquid is gone and flavours combined. Set aside to cool a bit.
- IN a cup whisk together lime juice, 2 tbsp fish sauce, 1 tsp sugar, 1 tbsp olive oil, 1 tsp soya sauce, 1 tsp sesame oil. Add salt and pepper to taste. This is your dressing.
- On plates divide salad & sprinkle with mint. Top with carrots, cucumbers and the slightly cooled pork mixture.
- In separate bowls add your shallots, pepper, peanuts and mint. Place on the table with the dressing. Enjoy!