• 45 Min
  • Serves 4

Spirited Spring Mix Thai Salad

  • Meat
  • Main Course
  • Spirited Spring Mix
Pin it to Pinterest


(1) 4-oz. box of Spirited Spring Mix
(1) 8.8 oz. package of vermicelli rice noodles, cooked according to package directions
4 carrots, shaved into ribbons
Fresh cilantro, for garnish

Lemongrass Chicken Meatballs:

1 lb. ground chicken
1 Tbsp. Lemongrass paste
1 large shallot, minced
2 garlic cloves, minced
1 Tbsp. fish sauce
1 Tbsp. corn starch
1 red chile, seeded and minced
1 tsp. light brown sugar
1/2 tsp. Kosher salt


2 Tbsp. rice vinegar
3 Tbsp. fish sauce
1 garlic clove, finely grated
1 lime, juiced
2 Tbsp. sugar
1/2 tsp. red pepper flakes



To make the chicken-lemongrass meatballs:

Preheat oven to 400ºF. Line a sheet tray with parchment paper. In a large bowl, combine the ground chicken, lemongrass paste, shallot, garlic, fish sauce, corn starch, red chile, light brown sugar, and kosher salt. Mix well. Using wet hands, form the mixture into meatballs about the size of a rounded tablespoon. Place formed meatballs on the parchment-lined sheet tray. Bake meatballs for 15 minutes. Set aside.


To make the dressing:

In a small bowl, combine the fish sauce, rice vinegar, lime juice, sugar, and red pepper flakes.


To assemble:

To assemble each bowl, add a large handful (about 1 cup) of Spirited Spring Mix, followed by the carrot ribbons, vermicelli rice noodles, and meatballs. Spoon the dressing on top, to taste. Garnish with cilantro and lime wedges and serve.