Larb

For those who have never heard of this, this dish sounds as unappetizing as it looks...but it is delicious! It is a Thai inspired dish, the recipe for which I originally came across in and old Cooking Light cookbook. 


I have adapted it over the years, slightly, but it remains mostly the same. The flavors are bright and complimentary, and if you love fresh lime, as I do, you will really enjoy the zip of this dish. Plus, it's SO easy. So. 

Larb

3 limes

1 T lemon juice

2 tsp brown sugar

1/4 tsp red pepper flakes

1 lb. ground turkey

1 small shallot, diced

1/2 cup fresh mint, chopped

cabbage leaves for serving (any variety you like)

Zest and juice 2 whole limes, leaving the third lime for serving, and combine in a small bowl with the lemon juice, brown sugar, and red pepper flakes. Whisk to combine.

Heat a skillet over medium high heat, drizzle with a bit of oil and add turkey and shallots, breaking up the turkey with a wooden spoon. Cook just until turkey is done, stirring to crumble. Drizzle with the lime juice mixture, stirring to coat well. Sprinkle in mint. Serve in cabbage "cups" and use the third lime to squeeze fresh juice over each cabbage cup. Serve immediately. 

I served these with fried plantains.