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5 from 10 votes

Thai Salad with Jalapeno & Mint

Course: dinner, lunch, Main
Servings: 4

Ingredients

  • 1 tbsp olive oil
  • 1 - 1.5 lb ground pork
  • 1/4 cup water
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 tbsp tsp soy sauce

Dressing

  • 2 limes juiced
  • 2 tbsp fish sauce
  • 1 tsp sugar
  • 1 tbsp olive oil
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • salt & pepper

Assemble Salad

  • 8 cups mixed lettuce
  • 1 cup fresh mint leaves chopped
  • 2 carrots grated
  • 1 cup cucumber grated or sliced thinly into matchsticks
  • 2 shallots thinly sliced
  • 1 jalapeno or serrano chili sliced thin (seeds removed if you don't like the heat)
  • 1/2 cup roasted salted peanuts

Instructions

  • 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.
  • Mix together 1/4 cup water, 1 tbsp fish sauce, 1 tsp sugar, 1 tsp sesame oil, 1 tbsp soy sauce and pour into pan with pork. Cook until almost all liquid is gone and flavours combined. Set aside to cool a bit.

Dressing

  • In a cup whisk together lime juice, 2 tbsp fish sauce, 1 tsp sugar, 1 tbsp olive oil, 1 tsp soy sauce, 1 tsp sesame oil. Add a pinch of salt and pepper to taste. Set aside.

Assemble Salad

  • On four plates divide salad & sprinkle with mint. Top each with carrots, cucumbers and the slightly cooled pork mixture.
  • In separate bowls add your shallots, pepper, and peanuts. Place on the table with the dressing and let everyone add the remaining ingredients to their salads.