Thai Crispy Rice Salad with Chicken Meatballs | Pantoh
The salad is a great way to use leftovers in the fridge: half a head of cabbage, cucumbers, cooked rice and you pair with ripe tomatoes from the market.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pantoh.app.
Ingredients
- a 1/2-inch knob of fresh ginger, or a spoonful of ginger paste (note 1)
- 1 clove garlic
- 1/4 cup fish sauce
- 1/4 cup Neutral Flavored Vegetable Oil
- 1/4 cup lime juice
- 2 tbsp brown sugar
- 1 cup cooked jasmine rice
- 1 cup half an English cucumber, thinly sliced (about 1 cup)
- 1/2 red onion, thinly sliced
- 1/2 cup chopped peanuts
- 1 cup Thai Basil Leaves
- 1 ripe tomato, cut into bite size
- 2 Scallions, thinly sliced
- Asian style meatball or this can be any protein you prefer
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