Thai Salad with American Lamb & Peanut Dressing
Recipe provided by Two Purple Figs • Two Purple Figs, courtesy of the American Lamb Board (Thai Salad With American Lamb And Peanut Dressing | American Lamb).
Lamb
1.50 Boneless leg of American lamb, trimmed
2 tbsp Chili sauce
2 tbsp Rice wine vinegar
1.50 tbsp Soy sauce
1 tsp Salt & pepper
2 Garlic, minced
2 tbsp Ginger, minced
Salad
1 cup White cabbage, shredded
1 cup Cilantro leaves
1 cup Mint leaves
1 Mango, peeled & thinly sliced
1 Carrot, thinly sliced
3 Scallions, chopped
2 Green chilies, sliced
2 tbsp Peanuts
Peanut Dressing
3 tbsp Peanut Butter (smooth or chunky)
13 tbsp Water (preference on thickness)
1 tbsp Honey
1.50 tbsp Rice vinegar
1 tbsp Soy sauce
1 tbsp Grated ginger
1 tbsp Grated garlic
1.50 tbsp Lime juice
0.25 tsp Salt
1
Start by adding all ingredients to the lamb and toss well. Grill the lamb for 15 minutes on each side and rest the lamb for 10 minutes before slicing.
2
Slice the lamb in to thin pieces.
3
Make the Peanut Dressing: Start by thinning out the peanut butter, adding a tablespoon of water at a time and mix well. Add the remaining ingredients and mix. If the sauce is too thick, add more water to thin it out.
4
Assemble the Salad by layering the salad ingredients, grilled lamb slices and peanut sauce. Enjoy!!
Ingredients
Lamb
1.50 Boneless leg of American lamb, trimmed
2 tbsp Chili sauce
2 tbsp Rice wine vinegar
1.50 tbsp Soy sauce
1 tsp Salt & pepper
2 Garlic, minced
2 tbsp Ginger, minced
Salad
1 cup White cabbage, shredded
1 cup Cilantro leaves
1 cup Mint leaves
1 Mango, peeled & thinly sliced
1 Carrot, thinly sliced
3 Scallions, chopped
2 Green chilies, sliced
2 tbsp Peanuts
Peanut Dressing
3 tbsp Peanut Butter (smooth or chunky)
13 tbsp Water (preference on thickness)
1 tbsp Honey
1.50 tbsp Rice vinegar
1 tbsp Soy sauce
1 tbsp Grated ginger
1 tbsp Grated garlic
1.50 tbsp Lime juice
0.25 tsp Salt
