🥗

Thai Larb-Style Chicken Mince Salad

Name: Thai Larb-Style Chicken Mince Salad
Total time: 20 min
Yield: 1 serving
Cuisine: thai
Ingredients: 200 g chicken mince; 120 g cabbage; 80 g carrot; 2 stalks spring onion; 2 cloves garlic; 8 g fresh ginger; 15 ml fish sauce; 20 ml lime juice; 2 g chilli flakes; 10 ml sesame oil; 10 ml extra virgin olive oil; 10 g fresh coriander; 5 g fresh mint; 120 g canned chickpeas; 10 g toasted sesame seeds

⏱ 20 min📊 Easy

high proteinlow fatslawthai

🔥

617 kcal

Calories

💪

53g

Protein

🍞

45g

Carbs

🥑

25g

Fat

✨ Micronutrients

Anti-inflammatory ginger and garlicGut-friendly fibre from chickpeasOmega-rich sesame oil

🥗 Dietary

Dairy-freeEgg-freeGluten-free

⚠️ Generated without

wheat

🛒 Ingredients

chicken mince200 g
cabbage120 g
carrot80 g
spring onion2 stalks
garlic2 cloves
fresh ginger8 g
fish sauce15 ml
lime juice20 ml
chilli flakes2 g
sesame oil10 ml
extra virgin olive oil10 ml
fresh coriander10 g
fresh mint5 g
canned chickpeas120 g
toasted sesame seeds10 g

● from your fridge

👨‍🍳 Method

1Drain and rinse canned chickpeas thoroughly under cold water and set aside.
2Heat olive oil in a pan over high heat. Add garlic and ginger and stir-fry for 30 seconds until fragrant.
3Add chicken mince and cook, breaking it up with a spatula, for 5–6 minutes until fully cooked through and lightly caramelised at the edges.
4Remove from heat and stir in fish sauce, chilli flakes, and sesame oil while the mince is still hot.
5Finely shred cabbage and grate carrot into a large bowl. Add chickpeas and sliced spring onion.
6Pour the warm chicken mince over the slaw, squeeze over lime juice, and toss everything well to combine.
7Plate the salad and top with fresh coriander, fresh mint leaves, and toasted sesame seeds.

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