Malaysian chicken salad (Kerabu ayam)

Name: Malaysian chicken salad (Kerabu ayam)
Prep time: 25 min
Total time: 25 min
Yield: Serves 2-4 depending on whether it’s served with other dishes/noodles
Ingredients: For the topping; 2 green apples, cored and cut into matchsticks; 400g cooked chicken, shredded; 1 carrot, cut into matchsticks; 1 small cucumber, peeled, halved lengthways, seeds scraped out and finely sliced on the diagonal; ½ red onion, finely sliced; 40g beansprouts; 1 red chilli, finely sliced; 25g mint, leaves picked and chopped; 25g coriander, leaves picked and chopped; 25g Thai basil, leaves picked and chopped; 150g roasted peanuts, roughly chopped; For the dressing; 1 lemongrass stalk, roughly chopped; 1 red chilli, roughly chopped; 1 tbsp dried shrimp, soaked in hot water, or 1 tbsp fish sauce; 2 tbsp palm sugar or maple syrup; 3 tbsp lime juice; 1 garlic clove, finely chopped; 1 tsp finely grated fresh ginger; 1 tbsp sesame oil

By: Julie Lin

Published: 30 Dec 24
Updated: 26 May 25

Kerabu ayam is incredibly refreshing and zesty chicken salad with lime. This versatile Malaysian salad recipe from chef Julie Lin can be made with various veggies.

Julie says: “Keep a mental note of the dressing because it’s a game-changer and can be used with so many different ingredients. If you’re looking for a meal with more sustenance, try the salad with some thin, bouncy rice noodles.”

An established chef and a regular on TV cooking shows, Julie is known for her engaging personality and exciting recipes. She has a restaurant in Glasgow called Ga Ga and her first book, Sama Sama (Ebury Press £28), will be released in May. Follow Julie on Instagram @julielincooks

Serves 2-4 depending on whether it’s served with other dishes/noodles
Prep time 25 min

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Ingredients

For the topping

2 green apples, cored and cut into matchsticks
400g cooked chicken, shredded
1 carrot, cut into matchsticks
1 small cucumber, peeled, halved lengthways, seeds scraped out and finely sliced on the diagonal
½ red onion, finely sliced
40g beansprouts
1 red chilli, finely sliced
25g mint, leaves picked and chopped
25g coriander, leaves picked and chopped
25g Thai basil, leaves picked and chopped
150g roasted peanuts, roughly chopped

For the dressing

1 lemongrass stalk, roughly chopped
1 red chilli, roughly chopped
1 tbsp dried shrimp, soaked in hot water, or 1 tbsp fish sauce
2 tbsp palm sugar or maple syrup
3 tbsp lime juice
1 garlic clove, finely chopped
1 tsp finely grated fresh ginger
1 tbsp sesame oil

Method

Put all the salad ingredients (except the peanuts) in a large bowl, reserving some herbs to garnish, then toss to combine.
For the dressing, pound the lemongrass, chilli and dried shrimp/fish sauce with a pestle and mortar. Whisk together the remaining ingredients, then add the pounded mixture and season with salt and pepper to taste. Adjust the sweetness or acidity according to preference.
Pour the dressing over the salad and gently mix until well coated. Transfer to a serving platter, then sprinkle over the peanuts and the reserved herbs.

Recipe from January 2025 Issue

Nutrition

Nutrition: per serving

Calories: 495kcals
Fat: 25g (4.6g saturated)
Protein: 45g
Carbohydrates: 20g (16g sugars)
Fibre: 6.1g
Salt: 0.9g

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Malaysian chicken salad (Kerabu ayam)

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