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Isaan-Inspired Larb

Photo: Randy Mayor; Styling: Lindsey Lower
Prep time 25 mins
Total time 40 mins
Yield Serves 4 (serving size: 1 1/4 cups salad and 3/4 cup meat mixture)
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.

Ingredients

  • 2 tablespoons uncooked jasmine rice
  • Cooking spray
  • 2 ounces ground pork
  • 1 cup button mushrooms, minced
  • 3/4 pound ground turkey
  • 3 garlic cloves
  • 1 tablespoon sugar
  • 3 tablespoons fresh Key or Mexican lime juice
  • 1 1/2 tablespoons fish sauce
  • 4 shallots, very thinly sliced
  • 3 Thai bird chiles, minced
  • 1 bunch fresh mint leaves, torn
  • 1 bunch Thai basil leaves, torn
  • 1/2 bunch cilantro
  • 2 cups thinly sliced napa (Chinese) cabbage
  • 1/2 cup thinly sliced green onions
  • 1/2 cup green beans, diagonally sliced in half
  • 1 large cucumber, peeled and julienne-cut
  • 1 teaspoon dried crushed Thai-style chiles or gochugaru
  • 2 Key limes, cut into wedges

Nutrition Information

  • calories 261
  • fat 10 g
  • satfat 2.9 g
  • monofat 3.6 g
  • polyfat 2.3 g
  • protein 23 g
  • carbohydrate 21 g
  • fiber 4 g
  • cholesterol 69 mg
  • iron 3 mg
  • sodium 607 mg
  • calcium 127 mg

How to Make It

  1. Heat a large skillet over medium heat. Add rice; cook 2 1/2 minutes or until toasted, stirring occasionally. Pulse in a mini food processor until coarsely ground.

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

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

  4. Place cabbage, onions, beans, and cucumber on a platter. Top with meat mixture. Sprinkle with remaining toasted rice and dried chiles. Serve with lime wedges.

  5. Variation

  6. Yucatán Larb: Swap in grass-fed beef for turkey. Use 2 seeded minced serranos in place of Thai chiles, and 2 tablespoons orange juice in place of 1 tablespoon of the lime juice. Omit rice; use 1/2 ounce crushed tortilla chips. Sub 1 cup julienne-cut peeled jicama for beans. Use a full bunch of cilantro.

  7. SERVES 4

  8. CALORIES 312; FAT 2g (sat 8g); SODIUM 635mg

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.