Thai Larb Salad Recipe
Thai · Main course · 25 min total
A vibrant and aromatic Thai salad made with ground meat, fresh herbs, and a tangy lime dressing. This recipe uses ground chicken for a lighter twist.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 lb ground chicken (or pork/beef)
- 2 tbsp jasmine rice (uncooked)
- 3 tbsp lime juice (about 2 limes)
- 2 tbsp fish sauce
- 1 tsp chili flakes (or to taste)
- 1/4 cup finely chopped shallots
- 2 tbsp chopped fresh mint
- 2 tbsp chopped fresh cilantro
- 2 tbsp chopped scallions
- 1/4 cup chopped fresh Thai basil (optional)
- 4 cups mixed salad greens or lettuce cups for serving
Instructions
- Toast the uncooked jasmine rice in a dry skillet over medium heat, stirring constantly, until golden brown (about 5 minutes). Let cool, then grind to a powder using a mortar and pestle or spice grinder.
- In a large skillet, cook the ground chicken over medium-high heat, breaking it into small pieces, until fully cooked (about 5-7 minutes). Remove from heat and let cool slightly.
- In a large bowl, combine the cooked chicken, lime juice, fish sauce, chili flakes, and toasted rice powder. Mix well.
- Add the shallots, mint, cilantro, scallions, and Thai basil (if using). Toss to combine.
- Serve the larb over salad greens or in lettuce cups. Garnish with extra herbs and chili flakes if desired.
Tips
- For a vegetarian version, substitute ground mushrooms or tofu for the meat.
- Adjust the chili flakes to your preferred spice level.
- Serve with sticky rice for a more traditional meal.
- Leftovers can be stored in the refrigerator for up to 2 days.
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