Lemongrass Lapp-Style Salad
with Beyond Meat®, Rice and Greens
This herby dish, inspired by Laotian cuisine, is usually made with meat, but you won't miss it here! Mix all elements of this dish into each bite for the full taste experience!
Tags:
BBQ Contest
•Veggie
•Quick
•Low CO2
Allergens:
Soy
•Wheat
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium
Ingredients
serving amount
2 unit(s)
Beyond Meat®
¾ cup
Jasmine Rice
56 g
Spring Mix
1 unit(s)
Mini Cucumber
1 unit(s)
Lime
½ unit(s)
Lemongrass
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
7 g
Cilantro
28 g
Crispy Shallots
(Contains Wheat)
Not included in your delivery
2 tbsp
Oil*
1.25 tsp
Sugar*
0.13 tsp
Pepper*
0.63 tsp
Salt*
Nutrition Values
Calories760 kcal
Fat33 g
Saturated Fat11 g
Carbohydrate94 g
Sugar9 g
Dietary Fiber5 g
Protein28 g
Cholesterol0 mg
Sodium1530 mg
Trans Fat0.1 g
Potassium700 mg
Calcium75 mg
Iron8.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Zester
•Small Bowl
•Large Non-Stick Pan
•Whisk
•Medium Bowl
Instructions
1
- Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.) - Remove from heat. Set aside, still covered.
2
- Meanwhile, zest and juice half the lime (whole for 4 ppl), and cut any remaining into wedges.
- Halve cucumber lengthwise, then cut into 1/2-inch half-moons.
- Roughly chop cilantro.
- Trim the bottom of half the lemongrass (use all for 4 ppl), then remove outer layer. Using a rolling pin or heavy pot, carefully smash lemongrass to split open, then finely chop.
3
- Combine lime zest, soy sauce mirin blend, ginger-garlic puree 1/4 cup (1/2 cup) water and 1 tsp (2 tsp) sugar in a small bowl. Set aside.
4
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then lemongrass and Beyond Meat®. Cook, breaking up patties into bite-sized pieces, until slightly crispy, 5-6 min.**
- Add laap sauce. Reduce heat to medium. Season with salt and pepper. Cook, stirring often until sauce reduces slightly, 1-2 min.
5
- Add 1/2 tbsp (1 tbsp) lime juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a medium bowl. Season with salt and pepper, then whisk to combine.
- Add spring mix and cucumbers, then toss to combine.
6
- Fluff rice with a fork, then stir in half the cilantro.
- Divide rice between plates. Top rice with salad, then spoon Beyond Meat® laap mixture over top.
- Sprinkle with half the crispy shallots (use all for 4 ppl) and remaining cilantro.
- Squeeze a lime wedge over top, if desired.
