Nam Sod- DFT

March is the month of start of Spring and cleansing of house and yards and discarding the old and welcoming the new. Lets begin the onset of spring with some healthy Protein Packed Salads!!!  What a healthy way to start your spring/summer, isn’t?  I am bringing an authentic Thai Minced Chicken Salad called Nam Sod.

DFT Salad


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Nam Sod- Thai Minced Chicken Salad

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Traditionally, Nam Sod is a Thai Pork Salad which is seasoned with a dressing full of flavors of lime, ginger and fish sauce.   I have used chicken instead as it is much more healthier and leaner.  This salad is so refreshing with the flavors used and will not stop you from eating.  I have had this quite a few times at my uncle’s place who is a Thai Chef.

When the theme was announced for this month, Nam Sod is the first thing that came to my mind and had to make the phone call and get the recipe from my uncle.  It is so simple and easy to make and can be eaten as an appetizer or a main course salad.

Ingredients:

  • 2 boneless and skinless chicken thighs (i used breast)
  • 1 small red onion, thinly sliced
  • 1 inch ginger, sliced into thin strips
  • 1/8 cup of fish sauce
  • 1 packet of splenda or less
  • juice of 1 lemon
  • 1-2 green chilies finely chopped
  • 1/2 tsp red pepper flakes
  • 1 tsp roasted peanuts
  • carrot, julienned or thinly sliced
  • cilantro

Directions:

In a pot boil the water.  By the time the water is boiling, mince the chicken thighs.  Add that to the boiling water to cook, which should be about 5 minutes.   Leave the chicken in a little bit of warm water so it doesn’t dry up.

In a small cup make the sauce by mixing fish sauce, splenda and lemon juice well.  Adjust the lemon juice and splenda per your taste.  The sauce should taste a bit sweet and tangy.

Take the chicken out in a mixing bowl.  Add green chilies, red pepper flakes, onion, ginger to it.  Pour the sauce over the chicken and let it sit for about 15-20 minutes so that the flavors marry.

Right before serving, add a few more onion slices, cilantro to it and mix it.  Serve it cold and garnish it with peanuts and carrots.  It can be eaten just like that or you can wrap it in lettuce leaves and make it like lettuce wraps.

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Lets see the ingredients used in this recipe:

Chicken-  A wonderful option for diabetics as chicken is high in protein, low in fat, carbs and calories.  Chicken breasts are high in dietary protein which helps reduce the blood sugar while at the same time increases the secretion of insulin and move the blood glucose in to the cell.

Peanuts– A low glycemic index choice of ingredient for diabetics and has a positive affect on the sugar levels.  So intake of mixed nuts shouldn’t be more than 2 ounces or in moderation.

Fish Sauce– Doesn’t have any carbs or fats.  Should be used in limited amount due to the salt levels.

Splenda: Sucralose, another name for it.  It is a low calorie artificial sweetener which passes through our systems without being digested, hence no extra calories. FDA approved.

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Disclaimer
I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.

Source:  www.peanut-institute.org, www.livestrong.com, www.cchrchealth.org

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Below are the recipes from our DFT Team:

Sonal:  Kosumbari, a raw mung salad

Shailja: Asian Tofu Salad

Apsara: Protein Packed Edamame Salad with Almond Hemp Cilantro Dressing

Swati: Grilled Chicken, Quinoa and Spinach Salad

Suchitra: Kulith Kosumbari Horse Gram Salad

Parvathy:

 

 

 

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