Thai salad with a twist of Kabosu

Ingredients

• 1/2 pound ground chicken
• 1 tablespoon canola oil
• 4 cloves garlic, pounded to a paste
• 1 stalk lemongrass, chopped
• 1 shallot, finely chopped
• 2 green onions, white part only, finely chopped
• 1/4 cup mint or Japanese shiso leaves, roughly chopped
• 1 tablespoon ginger, chopped
• 2 teaspoons ground roasted chilis
• 1-2 tablespoons fish sauce or soy sauce to taste
• 1-2 kabosu (Japanese citrus) or limes, juiced
• 1/2-1 teaspoons sugar, to balance tastes
• 2 tablespoons ground roasted rice (optional)
• Assortment of raw or lightly steamed spring vegetables such as green beans, cabbage, cucumber, lettuce, zucchini, etc.

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