Spicy Thai Ground Meat Salad

Ingredients

  • Juice of 2 fresh lemons

  • Juice of 1 fresh lime

  • 2 tablespoons fish sauce, plus extra to adjust seasoning to taste

  • 1 tablespoon rice vinegar

  • 1 teaspoon white granulated sugar

  • 1 teaspoon cayenne pepper

  • 1 teaspoon fresh lemon zest

  • 1 pound ground chicken or ground turkey

  • 1 clove garlic, finely minced

  • 1 cup water (for cooking the meat)

  • ½ medium red onion, thinly sliced

  • 1 carrot, shredded

  • ½ cup coarsely chopped chestnuts

  • 3 Thai chile peppers, thinly sliced

  • 3 green onions, sliced

  • ¼ cup chopped fresh mint

  • ⅓ cup chopped fresh Thai basil

  • 2 tablespoons chopped fresh cilantro

  • 3 tablespoons toasted rice powder

  • 2 tablespoons Thai chile flakes

Step-by-Step Directions

  1. Prep and measure out all of your ingredients ahead of time to keep the cooking process streamlined.

  2. Start by making the tangy dressing: Add lemon juice, lime juice, fish sauce, rice vinegar, sugar, cayenne pepper, and lemon zest to a medium bowl. Whisk the mixture thoroughly until the sugar dissolves completely and the dressing turns smooth, then set it aside.

  3. Spread your ground chicken or turkey into an even thin layer in a large skillet, then add the minced garlic. Pour enough water into the skillet to fully cover the ground meat, then bring the water to a boil over medium-high heat. As the meat cooks, stir continuously and break it apart into small crumbles with a fork. Cook for 7 to 10 minutes total, until the meat is fully browned and cooked through.

  4. Drain all excess liquid from the cooked meat, then transfer the crumbled meat to a large mixing bowl.

  5. Add the pre-made dressing, sliced red onion, shredded carrot, chopped chestnuts, Thai chile peppers, green onions, mint, Thai basil, and cilantro to the bowl with the meat. Stir everything until evenly combined, then place the full salad mixture in the refrigerator to chill for roughly 30 minutes.

  6. Right before serving, sprinkle toasted rice powder and Thai chile flakes over the chilled salad, and toss one final time to distribute all ingredients evenly.