International•healthy

Thai Leftover Roast Salad (Laab)

Use up any leftover roast in a Thai laab, a northeastern Thai salad bright with mint and lime juice.

Ingredients

Quantities are shown as originally provided.

1 Tbsp uncooked white rice
Roughly 150 g leftover meat or vegetables
1 Tbsp fish sauce
1 Tbsp lime juice
1 tsp finely chopped palm sugar or light brown sugar
¼ - ½ tsp dried chili flakes, to taste
3 Tbsp finely julienned shallots
A big handful of mint and any other fresh herbs you have sitting around; cilantro, green onions, and dill are all good options.
Optional for serving: cucumber, crisp lettuce (if you want to make a wrap), rice or sticky rice

1
In a dry saute pan, add the rice and cook over medium high heat, stirring constantly until the rice has a deep brown colour. Remove from heat and grind into a powder in a mortar and pestle or using a coffee grinder.
2
For leftover poultry, shred the meat into small strips. If using roast beef, thinly slice into bite-sized pieces. For roast veggies, cut into bite-sized pieces.
3
Heat the leftovers up slightly so they are warm or room temp.
4
In a mixing bowl, combine fish sauce, lime juice, sugar, chilies and shallots; stir until the sugar is dissolved.
5
Add the leftovers, toasted rice powder and fresh herbs, and toss until well combined.
6
Serve with cucumber or lettuce (make a lettuce wrap). Add Thai sticky rice for a truly traditional meal.