Thai Larb Salad
Ingredients
The salad
-
16
ounces
ground chicken, turkey, beef, or lamb
-
2
cups
cucumber, sliced or diced
-
2–3
pieces
radishes, sliced
-
3
pieces
scallions, thinly sliced
-
1
tablespoon
fresh chili, finely minced (optional)
-
½
cup
chopped cilantro
-
½
cup
chopped mint
-
½
cup
chopped basil (Thai basil elevates)
The dressing and seasoning
-
2
tablespoons
fish sauce
-
4–5
tablespoons
lime juice
-
1
teaspoon
brown sugar, maple, or honey
The aromatics
-
1
red onion
divided
-
3
cloves
garlic, rough chopped
-
4
tablespoons
lemongrass, finely minced
-
1
teaspoon
chili flakes, more to taste
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
1–3
tablespoons
toasted rice powder (optional)
Instructions
- Pickle half of the red onion by slicing it and soaking it in hot water and vinegar for a while.
- In a skillet, sauté diced onion, garlic, lemongrass, and chili flakes until fragrant.
- Add the ground meat to the skillet, season with salt and pepper, and cook until browned and liquid evaporates.
- While the meat cooks, prepare the cucumber, radishes, scallions, and fresh herbs in a bowl.
- Drain excess fat from the meat and combine it with the veggies and herbs.
- Add fish sauce, lime juice, and sugar to the mixture, adjusting flavors to taste.
- Serve the salad warm or chilled with lettuce wraps or rice.
Nutrition Facts (estimated)
Servings
4
Calories
436
Total fat
27.2g
Total carbohydrates
12g
Total protein
21.1g
Sodium
1204.1mg
Cholesterol
82.9mg
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