Updated: May 18, 2020
This is a very refreshing salad with distinctive flavours from lemon grass and roasted rice crumbs. I add celeries and tomatoes as they give the dish a crunch and natural sweetness. Serve it in a cup of iceberg lettuce as a canapé.
This is part of a Creative leftover series using leftover Roast beef.
Leftover roast beef
Celeries, cucumber, lettuces ( any salad you have )
Red onion very finely sliced
2 Lemon grass, thinly sliced
1-2 red chillies
a handful of spring onion, coriander.
1 tsp of ground roasted rice ( raw Thai rice , roasted on a pan for 3 minutes then grind it)
3 tbsp Nam Pla ( fish sauce)
5 tbsp lime juice
2 garlic cloves minced
1/4 tsp sugar
1/4 tsp dry chilli flakes ( optional)
Slice your cooked beef very thin. In a large bowl put all the salad together and toss in the beef and ground roasted rice. Set aside.
For the dressing put all the ingredient together in a bowl in an old jam jar, Shake until all blended. Pour over the salad.