Lemongrass Salad Recipe

Prepare vegetables

Wash and dry the romaine lettuce, then tear or chop into bite-sized pieces to measure about 6 cups. Thinly slice or shred red cabbage to equal 1 cup. Peel and julienne or grate the carrot to make 1 cup. Slice the cucumber into half-moons or matchsticks to make 1 cup.

Herbs and aromatics

Roughly chop cilantro and mint and combine to yield 1/2 cup. Slice green onions thinly on a bias to yield 3 tablespoons.

Assembly (without dressing)

In a large salad bowl, combine the lettuce, red cabbage, carrot, cucumber, chopped herbs and green onions. Toss lightly to mix and set aside while you finish the dressing so leaves stay crisp.

Just before serving, sprinkle the toasted peanuts and sesame seeds over the dressed salad (see dressing steps). If using cooked protein, arrange warm protein over the dressed salad.

Prep the lemongrass

Trim the dry outer layers off the lemongrass, remove the tough root end and woody top, and use only the lower pale section. Finely mince the pale lemongrass core (or slice thinly and then chop) until you have about 2 tablespoons of minced lemongrass from the two stalks.

Make the dressing

In a mortar and pestle or small food processor, combine the minced lemongrass, 1 clove garlic (peeled), 1/2 tsp grated fresh ginger, 1 tsp minced chili (if using), 1 tablespoon brown sugar, 2 tablespoons fish sauce (or soy sauce), 3 tablespoons neutral oil, 3 tablespoons fresh lime juice and 1 tablespoon rice vinegar. Pulse or pound until the mixture is fairly smooth and the sugar is dissolved.

Adjust consistency and taste

Stir in 2 tablespoons warm water to loosen the dressing to a pourable consistency. Taste and adjust: add 1/2 tablespoon more sugar if too tart, more lime juice if too mild, or an extra teaspoon of fish sauce for saltiness. If you used whole minced lemongrass and want a smoother dressing, strain through a fine-mesh sieve, pressing solids to extract flavor; reserve solids to garnish if desired.

If you prefer a quickly emulsified dressing, whisk vigorously by hand for 30 seconds or pulse briefly in the food processor to combine oil and lime juice into a cohesive dressing.

Grilled shrimp

Season shrimp with a pinch of salt and a small drizzle of oil. Grill or sauté over medium-high heat 1–2 minutes per side until opaque and cooked through. Keep warm and add on top of the salad just before serving.

Grilled chicken

Season a thin chicken breast with salt and a touch of oil. Grill or pan-sear until cooked through (internal temp 74°C / 165°F). Let rest 5 minutes, then slice thinly and arrange over salad when serving.

Pour the lemongrass dressing over the salad (start with about 3–4 tablespoons and toss, then add more to taste). Toss gently but thoroughly so leaves and vegetables are evenly coated.

Top with toasted peanuts and sesame seeds. If you reserved minced lemongrass after straining, sprinkle a little on top for extra texture and aroma.

Serve immediately. Leftover dressing keeps in an airtight container in the refrigerator for up to 3 days; toss salad just before serving to keep it crisp.