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Although many of us in the West assume that lemongrass must be cooked before it's eaten, cooks in southern Thailand adore its crunchy texture and intensely citrusy flavor.
This summery salad, which pairs chicken with thin ribbons of raw kale and brown rice, offsets a garlicky pesto dressing with sweet red cherries. Best at room temperature, it keeps well in the fridge for up to three days, and travels happily, whether in lunchboxes, picnic baskets, or carry-on luggage.
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