Thai-Style Carrot Salad

• 1/8 Red onion
• 5 cm of stalk and 1 dash bit of the leaves Celery (stem and leaves)
• 2 Green onions
• 1 sprig Fresh coriander
• 1 as much (to taste) Leafy lettuce, arugular, baby lettuce etc.
• 10 Peanuts (roughly chopped)
• 1 medium Carrot
• 40 grams Ground pork (or chicken)
• 1 tsp Olive oil
• 1/2 tsp Honey
• 1 tablespoo Fish sauce
• 1 tbsp Yuzu juice (or use sudachi or kabosu)
• 1 Tabasco

1. Cut the carrot in half lengthwise and shred with a slicer.
2. Cut the red onion and celery stalk in half lengthwise also and chop into 2 cm long pieces, along with the green onion and the coriander leaves.
3. Mix the ingredients together to make the nam chim.
4. (You can use chili pepper powder or chopped red chili peppers instead of the Tabasco.)
5. Heat the olive oil in a frying pan, add the shredded carrot and ground pork and stir fry.
6. When the meat is cooked, mix with the carrot.
7. Turn off the heat, and add the red onion and celery.
8. (The onion will lose any harshness in the residual heat.)
9. Add the green onion, celery leaves, coriander, peanuts and the combined sauce from Step 2 and mix well.
10. (Don't add all the sauce at once, but add it gradually while tasting.)
11. Line a serving plate with the leafy greens, put the mixture from Step 5 on top and it's done!
12. Serve with the remaining sauce.
13. Please also see this Thai Style Fried Egg and Vegetable Salad

red onion, stalk, green onions, fresh coriander, much, peanuts, carrot, ground pork, olive oil, honey, sauce, tabasco

Taken from cookpad.com/us/recipes/171115-thai-style-carrot-salad (may not work)