Thai Leftover Roast Salad (Laab)

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

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.
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.
Heat the leftovers up slightly so they are warm or room temp.
In a mixing bowl, combine fish sauce, lime juice, sugar, chilies and shallots; stir until the sugar is dissolved.
Add the leftovers, toasted rice powder and fresh herbs, and toss until well combined.
Serve with cucumber or lettuce (make a lettuce wrap). Add Thai sticky rice for a truly traditional meal.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇹🇭Thai

Occasions📆Everyday🍱Leftover⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 15m