Isaan-Inspired Larb

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.

Yield: Serves 4 (serving size: 1 1/4 cups salad and 3/4 cup meat mixture)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Prep Time:
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 261
  • Fat: 10g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 2.3g
  • Protein: 23g
  • Carbohydrate: 21g
  • Fiber: 4g
  • Cholesterol: 69mg
  • Iron: 3mg
  • Sodium: 607mg
  • Calcium: 127mg


  • 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


  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 15.2g (sat 5.8g); SODIUM 635mg

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