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.

Cooking Light MARCH 2003

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 305
  • Calories from fat: 12%
  • Fat: 4.2g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 46.6g
  • Carbohydrate: 21.3g
  • Fiber: 7.3g
  • Cholesterol: 105mg
  • Iron: 6.3mg
  • Sodium: 829mg
  • Calcium: 184mg

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Larb recipe