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Thai Ginger Meatball Salad

Thai meatball salad
Photo Credit
Sam Jones/Vaughan Communications
The Editors
Yield
Makes 4 to 6 servings.
Category
Meat
Salads
Course
Lunch
Main Dish
Credit
Arlene Erlbach
Sources
Old Farmer's Almanac Contests
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This clever take on the typical salad is a welcome change of pace. Coleslaw mix offers a crisp and crunchy bed to tasty Thai-inspired chicken meatballs. Congratulations to Arlene Erlbach for winning second prize in The Old Farmer’s Almanac ginger recipe contest with her entry for Thai Ginger Meatball Salad!

Dressing

Ingredients
1/4 cup honey
1/4 cup vegetable oil
3 tablespoons fresh lime juice
2 tablespoons smooth peanut butter
1-1/2 tablespoons teriyaki sauce
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
Instructions

In the bowl of a food processor or blender, combine all ingredients. Pulse until well combined. Set aside.

Meatballs

Ingredients
1-1/2 pounds ground chicken
1/2 cup chopped fresh cilantro, plus more for garnish
2 tablespoons freshly grated ginger
1-1/2 tablespoons teriyaki sauce
2 tablespoons vegetable oil
Instructions

In a bowl, combine chicken, cilantro, ginger, and teriyaki sauce. Use hands or a small cookie scoop to form mixture into 1- to 1-1/2-inch meatballs. 

In a large skillet over medium-high heat, warm oil. Working in batches, cook meatballs for 10 to 15 minutes, or until cooked through. Add more oil as needed. Set meatballs aside and keep warm.

Salad

Ingredients
4 cups coleslaw mix
1 cup matchstick carrots
4 scallions, chopped
Instructions

In a bowl, toss together coleslaw, carrots, scallions, and dressing. Mix until well combined. 

To serve: Divide coleslaw mixture onto individual plates and top with meatballs. Garnish with cilantro.

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The Old Farmer's Almanac Editors

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