Larb is a spicy meat salad from Thailand traditionally eaten in a lettuce wrap and with rice. See our swap out options or seasoning guide to choose ingredients that you and your family will enjoy.
Ingredients
Onion
- 1 medium, red
Pepper
- 1 medium, hot, Thai or Serrano
Garlic
- 2 cloves
Oil
- 1 Tablespoon, light olive oil, avocado, sesame, or canola oil
Turkey
- 1 lb, ground
Salt
- ½ teaspoon
Limes
- 3 medium juiced
Lemon
- 1 medium juiced
Fish_sauce
- 1 Tablespoon (optional)
Honey
- 1 Tablespoon
Mint
- 1 bunch, fresh
Lettuce
- 1 head, bid or romaine
Instructions
Step 1
Chop the onion, peppers, and mince the garlic.
Step 2
In a large skillet, heat the oil over medium heat.
Step 3
Add the onion and peppers. Cook until the vegetables begin to soften, about 5 minutes. Add the garlic and turkey and season with salt. Cook, stirring frequently until the meat and vegetables are cooked through, about 5 minutes.
Step 4
While cooking, chop the mint and put it to the side and either chop the lettuce or separate leaves if you want to use them as a bowl / wrap. Be sure to wash both the mint and the lettuce thoroughly.
Step 5
Make the dressing by juicing the limes and lemon into a bowl. Add the honey and fish sauce and whisk together. Add the dressing to the pan and cook for 3-5 minutes.
Step 6
Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste. Serve in the lettuce leaves or over the chopped lettuce.
Notes
Optionally, serve over brown rice.