For the chicken
1 stem lemongrass, pale section only, finely diced

1 long red chilli, finely diced with the seeds (omit seeds for less spice)

2 garlic cloves, finely diced

A small knob of fresh ginger, peeled and finely diced

1/2 bunch of coriander/cilantro stems washed and finely chopped (save the leaves for the salad)

500 g / 1.1 lb ground chicken mince

Zest of 1/2 lime, grated

2.5 tablespoons fish sauce

2 tablespoons Tamari wheat-free soy sauce, or other gluten-free, naturally brewed soy sauce (or replace with 2 tbsp coconut aminos)

Juice of 1/2 lime

A pinch of sea salt

1.5 tablespoon coconut oil (for frying)

For the salad
1/4 head of red cabbage, thinly shredded (white is also fine)

1 large carrot, peeled and grated

1/2 red onion, thinly sliced

1/4 cup chopped spring onions/ scallions

1/2 bunch of fresh coriander/cilantro leaves

A handful of fresh mint or Thai basil if available

1/2 cup crushed roasted cashews or some sesame seeds

1/2 cup dried fried shallots (optional for garnish, available from Asian grocers)

2 tablespoons toasted coconut flakes (optional for garnish)

For the dressing
2 tablespoon olive oil

1 teaspoon sesame oil

1.5 teaspoons grated palm sugar or 2 teaspoons honey (omit for Whole30)

3 tablespoons lime juice

1 tablespoon fish sauce

1 tablespoon coconut aminos or Tamari sauce

1 small red chilli, finely chopped (leave it our for a milder version)