Chicken Larb Salad

Ingredients

• 1 stalk lemongrass (pale section only, finely diced)
• 1 long red chilli (finely diced with the seeds (omit seeds for less spice))
• 2 garlic cloves (finely diced)
• A small knob of fresh ginger (peeled and finely diced)
• 1/2 bunch of coriander/cilantro stems washed and finely chopped (save the leaves for the salad)
• 500 g ground chicken (1.1 lbs. mince)
• Zest of 1/2 lime (grated)
• 2.5 tablespoons fish sauce
• 2 tablespoons Tamari (or other gluten-free, naturally brewed soy sauce (or replace with 2 tbsp. coconut aminos))
• Juice of 1/2 lime
• A pinch of sea salt
• 1.5 tablespoons coconut oil (for frying)
• 1/4 head red cabbage (thinly shredded (white is also fine))
• 1 large carrot (peeled and grated)
• 1/2 red onion (thinly sliced)
• 1/4 cup chopped spring onions/scallions
• 1/2 bunch fresh coriander (cilantro leaves)
• A handful of fresh mint or Thai basil if available
• 1/2 cup cashews (crushed and roasted, or some sesame seeds)
• 1/2 cup dried fried shallots (optional for garnish, available from Asian grocers)
• 2 tablespoons toasted coconut flakes (optional for garnish)
• 2 tablespoon olive oil
• 1 teaspoon sesame oil
• 1.5 teaspoons grated palm sugar (or 2 teaspoons honey, omit for Whole30)
• 3 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon coconut aminos (or Tamari)
• 1 small red chilli (finely chopped (leave it our for a milder version))