Peachy the Magazine

Thai Larb Salad

Featured in our Summer 2024 Food + Entertaining article, Savoring Summer Nights, Thai Larb Salad is a fresh and flavorful Thai salad loaded up with crunchy cucumber, radishes and fresh herbs, tossed in a tangy lime dressing. Serve it with sticky rice, lettuce wraps, or both!

Thai Larb Salad
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Thai Larb Salad

Course: Salads
Servings

4

servings

Ingredients

  • ½ cup hot water

  • 2 tablespoons white or rice wine vinegar

  • 1 red onion (divided, see directions)

  • 3 garlic cloves, roughly chopped

  • 4 tablespoons lemongrass, finely minced

  • 1 teaspoon chili flakes, or more to taste

  • 16 ounces ground chicken, turkey, beef or lamb

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • 1–3 tablespoons toasted rice powder, optional (see note)

  • 2 cups cucumber, sliced or diced

  • 2–3 radishes, sliced

  • 3 scallions, thinly sliced

  • 1 tablespoon fresh chili, finely minced, optional (substitute jalapeño or Thai red chili paste)

  • ½ cup chopped cilantro

  • ½ cup chopped mint

  • ½ cup chopped basil (preferably Thai basil)

  • 2 tablespoons fish sauce

  • 4–5 tablespoons lime juice

  • 1 teaspoon brown sugar, maple syrup or honey

  • Finely chopped fresh chili, optional

  • Lettuce leaves or jasmine rice, to serve

Directions

  • Dice half the red onion (you’ll need 1 cup diced) and thinly slice ¼ of the onion (¼ to ½ cup).
  • Place the sliced onions in a bowl and cover with ½ cup hot boiling water and 2 tablespoons vinegar; place in the fridge
  • To prepare the meat:
  • Heat oil in a large skillet over medium heat. Add 1 cup diced red onion, sauté 3–4 minutes, add garlic, lemongrass and chili flakes. Sauté until fragrant, 2–3 minutes. Add the ground meat, breaking it apart with a metal spatula. Season the meat with the salt and pepper and continue cooking until all the liquid releases and evaporates, about 10 minutes. Drain the fat from the meat, using a fine-mesh strainer.
  • To prepare the salad:
  • While the ground meat is cooking, prep the remaining ingredients. Place the cucumber, radish, scallions, mint, basil, cilantro and fresh chili (optional) in a bowl. Add the drained meat and the strained pickled onions. Add the fish sauce, lime juice and sugar. Taste, adjust salt, lime and heat. (Add more chili flakes or finely diced fresh chilies.)
  • Serve with lettuce wraps and/or cooked rice. Can be served warm or chilled. (Note: If chilling, make doubly sure to strain all the fat from the meat as it will harden in the fridge.)

Notes

  • Recipe from Sylvia Fountaine, Feasting at Home
  • Toasted rice powder is a traditional ingredient in larb. You can omit this or add it to taste, 1-3 tablespoons. You can also make your own — toast white bread in a dry skillet until nutty and golden, then finely grind. Larb will keep up to 3 days in the fridge.