Thai Salads are awesome. This one is very low-carb friendly and quite tasty. If you don't like real spicy food you can omit the chiles and it still tastes good.
1/2 lb boneless pork, cooked and sliced thin
1/2 lb shrimp, cooked, peeled and cut in half lengthwise
1 cup of shredded chicken
2 hard boiled eggs, quartered
1 cucumber, peeled, split lengthwise and seeded and thinly sliced
1 scallion sliced
7-8 leaves of romaine lettuce, torn into bite size pieces
1/2 cup thinly sliced red onion
2-3 sprigs of cilantro torn up into small sprigs
1 cup dressing (see below)
10 fresh mint leaves
1-2 fresh serrano chiles, seeded and slivered
Dressing (makes 1 cup)
1 tsp sea salt
1/4 cup fish sauce
3 tblsp sucanat
1/4 cup splenda
2 tblsp cider vinegar (or white vinegar)
1/2 cup lime juice
1 tblsp minced cilantro roots or stems
3-4 minced serrano chiles
1 clove minced garlic
dissolve the sugars and salt in the vinegar and fish sauce, then add everything else and mix well.
for the salad, combine all ingredients except the mint and chiles and toss together, then add the mint and chiles as a garnish and serve.
