On our recent trip to Malaysia/Thailand, I discovered yet another favorite food group: thai spicy salads. The version that I fell in love with was a minced chicken salad with raw and lightly steamed vegetables and herbs (basil, mint, cilantro) and lots of red Thai chilies. In fact, it was too much fire for me. So, I tried to reproduce this culinary masterpiece (which is technically considered a type of appetizer to be consumed with lots of Chang or Singha beer.) Most of the ingredients I had on hand; however, having overflowing bags of Kabosu (Japanese citrus fruit) in the fridge, I decided to take a culinary detour, and make this a Japanese-Thai friendship salad.