Recipe

On an evening craving refreshing flavors, the kitchen is filled with the aromas of lemongrass and lime. This Thai salad brings Asian flair to the family dinner—healthy and exotically delicious. The Geedel vegetable chopper helps quickly prepare a large quantity of fresh vegetable strips and herbs, turning this salad—which usually requires meticulous knife work—into a dish that can be on the table in just twenty minutes.

Ingredients:

For the Salad:

2 chicken breasts  

¼ purple cabbage  

2 carrots  

1 cucumber  

1 red bell pepper  

¼ red onion  

1 cup fresh cilantro  

¼ cup fresh mint leaves  

Crushed roasted peanuts (for garnish)  

For the Marinade:

2 tablespoons fish sauce  

1 tablespoon lime juice  

1 teaspoon honey  

1 garlic clove  

For the Peanut Sauce:  

¼ cup peanut butter  

2 tablespoons soy sauce  

1 tablespoon lime juice  

1 tablespoon honey  

1 teaspoon minced ginger  

Water, as needed to adjust consistency  

Instructions:  

1. Prepare vegetable strips (using Geedel):  

   Wash the purple cabbage, carrots, cucumber, and red bell pepper. Using the Geedel food chopper with the fine shredding blade, shred the carrots first, gently separating the shreds before adding to a large salad bowl. Repeat with the purple cabbage, cucumber, and red bell pepper. The fine shredding function of this manual vegetable chopper creates uniform, restaurant-quality strips.

2. Prepare herbs:  

   Switch to the chopping blade. Place cilantro and mint leaves in the container and press lightly 2–3 times for a coarse chop. Reserve a few whole leaves for garnish.

3. Cook the chicken:  

   Marinate the chicken breasts for 15 minutes. Pan-fry or grill over medium-high heat for 5–6 minutes per side until fully cooked. Let cool, then shred into thin strips.

4. Make the peanut sauce:  

   In a small bowl, combine all sauce ingredients and stir until smooth. If too thick, add a tablespoon of warm water to adjust.

5. Combine the salad:  

   In the large salad bowl, mix the vegetable strips, shredded chicken, and most of the chopped herbs. Drizzle with peanut sauce and toss gently.

6. Serve:  

   Plate the salad and garnish with crushed roasted peanuts and the reserved herbs. Serve with lime wedges for squeezing extra lime juice to taste. This salad can be enjoyed warm or cold, making it a perfect light dinner.

Summary:  

This Southeast Asian-inspired salad is made quick and easy with the Geedel vegetable chopper, which processes a variety of vegetables into uniform strips that hold the sauce perfectly. Manual operation makes exotic home cooking simple and achievable.