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Low Carb & Ketogenic Diet Recipes

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Low Carb Ginger Thai Salad

Low Carb Ginger Thai Salad

 

Low Carb Ginger Thai Salad

Low Carb Ginger Thai Salad

This light, tangy fusion Ginger Thai Salad is made with simple preparation, so is perfect for a lunch or side dish. The crunchy veggies combine with Thai style dressing providing a taste of asian flavour and aromas! If you enjoy Thai-style food, your taste buds will go crazy!
Prepare the Thai dressing in advance then add to the salad just before enjoying your meal.
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Course Lunch, Salad, Side Dish
Cuisine Thai
Servings 8
Calories 820 kcal

Ingredients
  

For the Salad

  • 1 small cabbage (approx. 300g), thinly chopped
  • 1.2 kg boneless chicken thighs whole
  • 1 yellow bell pepper thinly sliced
  • 10 cm ginger (approx. 30g), thinly sliced
  • ½ medium courgette (zucchini) (approx. 200g), thinly sliced
  • 1 medium cucumber (approx. 200g), thinly sliced
  • 2 small carrots (approx. 50g ea.), thinly sliced
  • 200 g walnuts chopped
  • 1 medium iceberg lettuce (approx. 400g)
  • salt and pepper to season

For the Thai Dressing

  • 240 ml extra virgin olive oil
  • tsp turmeric powder
  • 1 tbsp lemon juice
  • 1 tsp coriander (cilantro) finely chopped
  • salt and pepper to season

Instructions
 

For the Salad

  • Heat 1 teaspoon of the olive oil in a frying pan (skillet). Cook chicken thighs over medium-high heat, turning every 3 minutes. Approximately 15 minutes to fully cook. Season with salt and pepper, and cut into slices (around 3 mm thick) (or 0.1 inches thick).
  • In a salad bowl, combine cooked chicken, and all remaining salad ingredients. Toss to combine for 20 seconds.

For the Thai Dressing

  • Mix all dressing ingredients in a bowl and store them in a salad dressing bottle.
  • When serving, shake the salad dressing bottle for 10 seconds and pour some of the mixture over the salad. Divide the portions equally.
Keyword ginger salad, Keto Salad, low carb salad, Thai salad
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