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Lemongrass Salad

Lemongrass, coconut and other Thai-spices blend with shrimp and chicken to create a unique and satisfying warm salad.


Recipe Details

    1. To make dressing, in a bowl combine lemongrass, limejuice, chile paste, fish sauce, sugar, and chilies. Mix and set aside.
    2. In a 2-quart saucepan, bring water to a boil. Add chicken and cook, stirring once or twice, until chicken is no longer pink, about 2 minutes. Drain, rinse with cold water, and drain again.
    3. Heat a grill pan over medium-heat until hot. Bush shrimp with 1 tsp oil. Grill shrimp until the flesh turns pink, about 2 minutes on each side. Remove and set aside.
    4. Spread coconut in a small skillet; toast over medium-heat, shaking pan frequently, until lightly browned, 4 to 5 minutes.
    5. In a large salad bowl, combine cabbage and beans with coconut, peanuts, cilantro, onion, mint and lime leaves. Add chicken and dressing; toss well.
    6. Transfer to serving platter; top with grilled shrimp and serve.

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