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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Variation

Step 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.

Step 7

SERVES 4

Step 8

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

Chef'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.

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