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.



 

    Serves: 4 servings    Total Time:  25 minutes Prep Time: 5 minutes Cook Time: 20 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 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.

## Nutrition Information

  Serving Size: ¼ of the recipe serving Calories: 275 Calories Fat: 13.5g Saturated Fat: 2.9g Carbohydrates: Net Carb: 17.4g Dietary Fiber: 4.5g Protein: 24.2g Sodium: 743