Yucatán Larb

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Yucatan LarbRecipe
Photo: Randy Mayor; Styling: Lindsey Lower
This salad tastes best at room temperature and, because it's so highly seasoned, is even good cold. All the components hold up well, so leftovers are great for a brown-bag lunch that doesn't require reheating.
Serves 4 (serving size: 1 1/4 cups salad and 3/4 cup meat mixture)

Ingredients

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Cooking spray
2 ounces ground pork
1 cup button mushrooms, minced
3/4 pound ground grass-fed beef
3 garlic cloves
1 tablespoon sugar
2 tablespoons fresh Key or Mexican lime juice
2 tablespoons orange juice
1 1/2 tablespoons fish sauce
4 shallots, very thinly sliced
2 serrano chiles, seeded and minced
1/2 ounce crushed tortilla chips
1 bunch fresh mint leaves, torn
1 bunch Thai basil leaves, torn
1 bunch cilantro
2 cups thinly sliced napa (Chinese) cabbage
1 cup julienne-cut peeled jicama
1/2 cup thinly sliced green onions
1 large cucumber, peeled and julienne-cut
1 teaspoon dried crushed Thai-style chiles or gochugaru
2 Key limes, cut into wedges

Preparation

Hands-on: 25 Minutes
Total: 40 Minutes

Heat pan over medium-high heat. Coat with cooking spray. Add pork; cook 3 minutes. Add mushrooms; cook 3 minutes. Add beef; spread into an even layer. Cook, without stirring, 4 minutes or until browned. Stir to crumble. Spread into an even layer; cook 3 minutes.

Place garlic on a cutting board; sprinkle with sugar. Chop to a paste. Place paste in a large bowl. Stir in lime juice, orange juice, fish sauce, shallots, and chiles. Add pork mixture and half of crushed chips; toss. Cool slightly. Add mint, basil, and cilantro; toss.

Place cabbage, jicama, onions, and cucumber on a platter. Top with meat mixture. Sprinkle with remaining crushed chips and dried chiles. Serve with lime wedges.

Created date

April 2014

Nutritional Information

Calories 312
Fat 15.2 g
Satfat 5.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 635 mg
Calcium 0.0 mg