Larb is a traditional meat salad from Laos and Northern Thailand, typically made with minced meat (often pork or chicken), lime juice, fish sauce, herbs, and chilies. It's known for its bold flavors — a mix of sour, salty, spicy, and fresh — and is often served with sticky rice or lettuce.

Is larb served hot or cold?

Traditionally, larb is served warm or at room temperature. The meat is cooked fresh and then tossed with herbs and dressing while slightly warm. In this salad version, the turkey is also served warm over cool romaine for a satisfying contrast.

Can I substitute ground turkey with another protein in larb?

Yes, absolutely. Ground chicken, pork, beef, or even tofu work well as alternatives. The flavor profile adapts beautifully to different proteins — just make sure to adjust cooking time and seasoning as needed.

Is larb a healthy dish?

Yes, especially this version. Thai-Inspired Turkey Larb Salad is high in protein, low in carbs, and packed with herbs and greens. The use of lean turkey and fresh ingredients makes it a wholesome option for anyone looking to eat well without sacrificing flavor.

Thai-Inspired Turkey Larb Salad – Powerful 30-Minute Flavor Boost

Description

Thai-Inspired Turkey Larb Salad is a bold, high-protein meal packed with fresh herbs, lean turkey, and zesty Thai flavors. Ready in 30 minutes!

Ingredients

- 1½ pounds ground turkey
- 1 tablespoon peanut oil
- 1 tablespoon finely minced garlic
- ½ red onion, minced (or ½ cup shallots)
- ½ fresh jalapeño, minced
- 8 cups chopped romaine lettuce
- 1 cup chopped fresh cilantro (or green onions as a substitute)
- 1 cup chopped fresh mint
- ½ cup chopped peanuts (for garnish)
- Fresh lime wedges (optional, for serving)

For the Dressing:

- ¼ cup fresh lime juice
- ¼ cup fish sauce
- 4 teaspoons monk fruit sweetener (or sweetener of choice)
- 4 teaspoons Asian-style hot sauce (like Sriracha or alternative)

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Instructions

Prepare the garlic, onion or shallots, and jalapeño by mincing them finely.
In a small bowl, mix the lime juice, fish sauce, sweetener, and hot sauce to make the dressing.
In a mixing bowl, combine the raw turkey with the garlic, onion, and jalapeño.
Heat the peanut oil in a large skillet over medium-high heat. Add the turkey mixture and cook until browned and fully cooked, about 7–8 minutes. Break it apart with a spatula as it cooks.
Turn off the heat and stir in half of the dressing to coat the turkey evenly. Let it cool for 4–5 minutes.
Meanwhile, chop and rinse the romaine lettuce. Dry it thoroughly.
Chop the mint and cilantro (or substitute with green onions if preferred).
Once the turkey has slightly cooled, mix in the herbs.
Assemble each salad by placing a bed of romaine on the plate, topping with the warm turkey mixture, and drizzling additional dressing if desired.
Garnish with chopped peanuts and serve with lime wedges on the side.