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.


2 servings (serving size: about 2/3 cup larb and 1 cabbage wedge)

Recipe from

Cooking Light

Nutritional 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


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


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

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.


Lia Mack Huber,

Cooking Light

March 2003
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