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Yucatán Larb

Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on 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.

Ingredients

  • Cooking spray
  • 2 ounces ground pork
  • 1 cup button mushrooms, minced
  • 3/4 pound ground grass-fed beef
  • 3 garlic cloves
  • 1 tablespoon sugar
  • 2 tablespoons fresh Key or Mexican lime juice
  • 2 tablespoons orange juice
  • 1 1/2 tablespoons fish sauce
  • 4 shallots, very thinly sliced
  • 2 serrano chiles, seeded and minced
  • 1/2 ounce crushed tortilla chips
  • 1 bunch fresh mint leaves, torn
  • 1 bunch Thai basil leaves, torn
  • 1 bunch cilantro
  • 2 cups thinly sliced napa (Chinese) cabbage
  • 1 cup julienne-cut peeled jicama
  • 1/2 cup thinly sliced green onions
  • 1 large cucumber, peeled and julienne-cut
  • 1 teaspoon dried crushed Thai-style chiles or gochugaru
  • 2 Key limes, cut into wedges

Nutrition Information

  • calories 312
  • fat 15.2 g
  • satfat 5.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 635 mg
  • calcium 0.0 mg

How to Make It

  1. Heat pan over medium-high heat. Coat with cooking spray. Add pork; cook 3 minutes. Add mushrooms; cook 3 minutes. Add beef; spread into an even layer. Cook, without stirring, 4 minutes or until browned. Stir to crumble. Spread into an even layer; cook 3 minutes.

  2. Place garlic on a cutting board; sprinkle with sugar. Chop to a paste. Place paste in a large bowl. Stir in lime juice, orange juice, fish sauce, shallots, and chiles. Add pork mixture and half of crushed chips; toss. Cool slightly. Add mint, basil, and cilantro; toss.

  3. Place cabbage, jicama, onions, and cucumber on a platter. Top with meat mixture. Sprinkle with remaining crushed chips and dried chiles. Serve with lime wedges.