Thai Ginger Meatball Salad

Thai meatball salad
Photo Credit
Sam Jones/Vaughan Communications
The Editors
Makes 4 to 6 servings.
Arlene Erlbach
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This clever take on the typical salad is a welcome change of pace. Coleslaw mix offers a crisp and crunchy bed to tasty Thai-inspired chicken meatballs. Congratulations to Arlene Erlbach for winning second prize in The Old Farmer’s Almanac ginger recipe contest with her entry for Thai Ginger Meatball Salad!


1/4 cup honey
1/4 cup vegetable oil
3 tablespoons fresh lime juice
2 tablespoons smooth peanut butter
1-1/2 tablespoons teriyaki sauce
1 tablespoon freshly grated ginger
1 teaspoon sesame oil

In the bowl of a food processor or blender, combine all ingredients. Pulse until well combined. Set aside.


1-1/2 pounds ground chicken
1/2 cup chopped fresh cilantro, plus more for garnish
2 tablespoons freshly grated ginger
1-1/2 tablespoons teriyaki sauce
2 tablespoons vegetable oil

In a bowl, combine chicken, cilantro, ginger, and teriyaki sauce. Use hands or a small cookie scoop to form mixture into 1- to 1-1/2-inch meatballs. 

In a large skillet over medium-high heat, warm oil. Working in batches, cook meatballs for 10 to 15 minutes, or until cooked through. Add more oil as needed. Set meatballs aside and keep warm.


4 cups coleslaw mix
1 cup matchstick carrots
4 scallions, chopped

In a bowl, toss together coleslaw, carrots, scallions, and dressing. Mix until well combined. 

To serve: Divide coleslaw mixture onto individual plates and top with meatballs. Garnish with cilantro.

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