Thai Lamb Salad with Spicy Dressing

A quick, sharing salad featuring sticky lamb, fresh peas, and a spicy ginger-lime dressing for layered flavors.

Healthy Quick Lamb Leftovers Salad Thai

Estimated Nutrition

Calories

362.6

kcal / serving

1450.4 kcal total

Carbs

24.2g

per serving

96.8 g total

Fat

19.6g

per serving

78.5 g total

Protein

22.3g

per serving

89.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Palm Sugar

or light brown sugar

CondimentsSauces

tbsp

Soy Sauce

tbsp

Fish Sauce

Fruits

piece

Lime

juice only

Meat

300

Lamb

cooked leftover, fat left on, thick slices

NutsSeeds

cloves

Garlic

crushed

tbsp

Mint Leaf

roughly chopped

handful

Coriander

sprigs

Vegetables

piece

Red Chilli

chopped

Root Ginger

roughly chopped

0.5

piece

Cucumber

halved lengthways and thinly sliced on diagonal

100

Pea

fresh

100

Sugarsnap Peas

sliced lengthways

Beansprout

piece

Spring Onion

trimmed and sliced on diagonal

Pea Shoot

Method

Add soy and fish sauces to the paste and blend again.

Fry lamb slices for 3 minutes until crisp on one side.

Add half the dressing and cook until lamb is coated and heated.

Mix cucumber, peas, beansprouts, spring onions, mint, and coriander in a bowl.

Garnish with sliced chilli and serve immediately.

Blend chilli, garlic, ginger, and palm sugar into a fine paste.

Toss with remaining dressing, lime juice, and pea shoots.

Divide salad onto plates and top with the sticky lamb.