Rating: 3 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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.

Keith Schroeder
Recipe by Cooking Light June 2014

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

prep:
25 mins
total:
40 mins
Yield:
Serves 4 (serving size: 1 1/4 cups salad and 3/4 cup meat mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • Variation

  • 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.

  • SERVES 4

  • CALORIES 312; FAT 2g (sat 8g); SODIUM 635mg

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

261 calories; fat 10g; saturated fat 2.9g; mono fat 3.6g; poly fat 2.3g; protein 23g; carbohydrates 21g; fiber 4g; cholesterol 69mg; iron 3mg; sodium 607mg; calcium 127mg.
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