herby eats: thai larb salad
Light, bright and bursting with flavor, larb is the perfect dish to welcome Spring. Typically a meat focused salad full of chopped herbs, spice and tang, larb is versatile enough to please any dietary preference swapping easily swapping out meat for a vegan alternative. It’s complex and herbal flavor fulfill the hungriest of voids.
Ours is free of any flours, fish sauce or sugar which makes for a much cleaner and fresher take on the traditional version. Feel free to adapt as desired.
Don’t let the long list of ingredients fool you – this recipe is so simple and quick to make allowing for this vibrant spring recipe to make a welcome addition to your weekly rotation.
thai-inspired larb
makes 4 servings
INGREDIENTS:
2 lbs ground turkey, chicken or preferred meat of choice or meat substitute
1 red onion, thinly sliced on a mandoline ideally
1-2 garlic cloves thinly sliced
1 teaspoon minced fresh ginger
2-3 scallions, thinly sliced
1 bunch mint
1 bunch basil
1 bunch cilantro
1 small red Thai chili, thinly sliced
1-2 limes, juiced
1 cup vegetable or bone broth
2 Tablespoons red wine or rice wine vinegar
1-2 Tablespoons unrefined virgin coconut oil
red pepper flakes to taste
Himalayan salt to taste
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1 head butter lettuce
INSTRUCTIONS:
In a large preheated skillet over medium high heat, add coconut oil, onions, ginger, and garlic and cook until softened.
Add vegetable or bone broth and minced meat and begin to break up into smaller pieces and combine with onions in the pan. Add in red pepper flakes and season with salt.
When meat is fully cooked and juices have been absorbed, remove from heat and season to taste with vinegar, thai chili and additional salt and pepper flakes as desired.
Thinly slice scallions and herbs. Wash lettuce and tear individual whole leaves for use as wraps or bowls to house larb.
Combine meat mixture with herbs and lime juice, putting aside additional herbs and lime slices for platting. Serve in lettuce cups topping with additional herbs, spices, and lime juice as desired.
