- Calories 312
- Fat 15.2g
- Satfat 5.8g
- Monofat 0.0g
- Polyfat 0.0g
- Protein 0.0g
- Carbohydrate 0.0g
- Fiber 0.0g
- Cholesterol 0.0mg
- Iron 0.0mg
- Sodium 635mg
- Calcium 0.0mg
Yucatán Larb
Photo: Randy Mayor; Styling: Lindsey Lower
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.
How to Make It
Step 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.
Step 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.
Step 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.
