Thai – Style Salad of Lamb & Peanuts with Lime Dressing

Preparation info

  • For


    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

The first time I ate this salad (at a Thai restaurant in Brunswick Street, Melbourne) it was made with beef and I was blown away. A couple of years later I was discovering different versions of it in Thailand itself – so different that the beef was often replaced by chicken, duck or even green papayas! At home we add loads more coriander and, if you can get your hands on some Vietnamese mint, throw that in too.