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Larb

Yield 2 servings (serving size: about 2/3 cup larb and 1 cabbage wedge)
Larb is a traditional Thai dish of spicy ground chicken, but ground turkey breast is leaner and just as tasty. Place the cooked turkey mixture in cabbage leaves for a delicious wrap.

Ingredients

  • 2 teaspoons grated lime rind
  • 1 teaspoon grated lemon rind
  • 1/4 cup fresh lime juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 1/2 teaspoon finely chopped serrano chile
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon vegetable oil
  • 12 ounces ground turkey breast
  • 1 tablespoon chopped shallots
  • 1/2 cup coarsely chopped fresh mint
  • 1/2 head green cabbage, cored and halved

Nutrition Information

  • calories 305
  • caloriesfromfat 12 %
  • fat 4.2 g
  • satfat 0.9 g
  • monofat 1.3 g
  • polyfat 1.4 g
  • protein 46.6 g
  • carbohydrate 21.3 g
  • fiber 7.3 g
  • cholesterol 105 mg
  • iron 6.3 mg
  • sodium 829 mg
  • calcium 184 mg

How to Make It

  1. Combine first 8 ingredients, stirring with a whisk until sugar dissolves.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add turkey and shallots; sauté 5 minutes or until done, stirring to crumble. Drizzle with juice mixture, stirring to coat. Sprinkle with mint. Serve with cabbage.