This is my attempt at recreating an incredible salad I had recently at Jhanjay Vegetarian Thai Restaurant in Wallingford. It is a great vegan alternative to a traditional Larb Gai which includes chicken. There is no cooking involved so this is a super quick dinner to prepare.
Here's (approximately) what I threw in tonight:
1 tbsp soy sauce
1/4 tsp peanut oil
2 tbsp water
1 tbsp sugar
pinch of salt
1/2 teaspoon red chili flakes
1 large mango
1 apple (I used fuji)
1 medium carrot
1/4-1/8 yellow onion (I like a lot (1/4) but while I was eating it I was thinking it might be a bit much for someone else)
2 cups romaine
1/4 cup fresh mint (optional)
1/3 cup roasted peanuts
Post Update: I brought this dish to a dinner party last weekend with a few changes to the recipe. It was even better than last time with a few last minute changes...
- Brown sugar instead of white
- Coriander and garlic whisked into dressing
- Fresh Basil
- Fresh cilantro
- Toasted shredded coconut. I just cooked it for a very short amount of time in a dry skillet (careful, it burns easily).
- Rather than chopping the Romaine I left the leaves whole and people made lettuce wraps at the party.
Everyone really enjoyed this salad. It was delicious the way I originally made it but these additions made the recipe a little more exciting for the party.