Turkey Larb with Sesame Slaw
 
Prep time
Cook time
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This may be my absolute favorite Southeast Asian dish, and I'm so excited to share my version of it with you! It's summery, satisfying, and absolutely loaded with savory, aromatic flavor and a nice level of heat. Serve it as a plated salad, or set up the components buffet-style so everyone can build their own perfect bites.
Author:
Recipe type: Lunch, Dinner, Complete Meals
Cuisine: Thai, Laotian, SE Asian
Yield: 4 servings
Ingredients
  • For Slaw
  • 2 oz finely shredded red cabbage (about 1 cup lightly packed)
  • 1 ½ oz finely shredded napa cabbage (about 1 cup lightly packed)
  • 2 green onions, thinly sliced
  • 2 oz (½ medium) sweet bell pepper, small julienne
  • 3½ oz (1 large) carrot, grated (yield about 1 cup)
  • ¼ cup fresh herbs (mint, cilantro, basil), roughly chopped
  • 25 ml (5 ½ tsp) unseasoned rice vinegar
  • 20 ml (4 tsp) avocado or other neutral oil
  • 5 ml (1 tsp) fresh lime juice
  • 10-15 g (2 - 3 tsp) sambal oelek or other chili-garlic sauce
  • Pinch coconut sugar
  • ¼ tsp fish sauce*
  • ¼ tsp minced fresh garlic
  • ¼ tsp minced fresh ginger
  • Pinch ground coriander
  • 2-3 grinds black pepper
  • ½ tsp toasted sesame oil
  • 2 tsp minced fresh herbs (mint, cilantro & basil), from 2 Tbsp whole leaves
  • 1 tsp thinly sliced scallion, white and light green parts only
  • ½ tsp toasted sesame seeds
  • For Larb
  • 15 ml (1 Tbsp) water or unsalted stock, plus more if needed
  • 1 lb minced or ground turkey (may substitute chicken)
  • Pinch of salt
  • 1 large (65 g) shallot, thinly sliced & separated into rings
  • Tender heart of 1 stalk lemongrass, thinly sliced
  • 22-30 ml (1 ½ - 2) Tbsp fish sauce*
  • 2 medium limes, zested and juiced
  • 1 ½ - 2 tsp ground or flaked dried red chili pepper
  • 12 g (4 tsp) toasted rice powder**, divided
  • 
4 thinly sliced scallions
  • ½ cup cilantro leaves, torn or roughly chopped
  • ¼ cup mint leaves, torn or roughly chopped
  • ¼ cup roasted peanuts or cashews, chopped
  • For Serving
  • Lettuce leaves (butter, Bibb or romaine)
  • Whole cilantro and mint leaves
  • Thinly sliced fresh Thai bird chilies
Procedure
  1. Make slaw: Combine shredded cabbage, slice green onions, julienned bell pepper, grated carrot, and roughly chopped herbs in a medium bowl.
  3. Add remaining slaw ingredients to a small jar and shake vigorously (or whisk in a separate bowl). Taste, and adjust with more lime juice, sugar, or fish sauce if necessary; if it just needs a bit of salt, add a pinch. Drizzle vinaigrette over slaw and toss to combine.
  5. Make larb: Heat a large skillet over medium until hot. Add 1 tablespoon water or stock to skillet, then add the meat and salt. Stir continuously to break up the meat, and cook all the way through until no longer pink. You want the meat to remain moist and avoid browning. If it begins to dry out before it’s cooked through, add another tablespoon of water or stock. Remove from heat, add sliced shallot and lemongrass, and toss to wilt. Scrape mixture into a large bowl.
  7. Add 1 ½ tablespoons fish sauce, the lime juice, 1 ½ teaspoons of the dried chili, the sliced scallions, and 3 teaspoons toasted rice powder. Fold in torn/chopped cilantro and mint.
  9. Taste and add more fish sauce, dried chili, and/or some of the lime zest if desired. Sprinkle in remaining teaspoon rice powder and toss once or twice.
  11. To serve as an assembled salad: Fold in slaw. Line individual plates with lettuce leaves, spoon larb onto lettuce, and garnish with chopped nuts, sliced chilies, and herb leaves.
  13. To serve as individual lettuce wraps: Transfer all components - slaw, larb, roasted nuts, sliced chilies, and herb leaves - to separate serving bowls, and stack individual lettuce leaves on a plate or platter.
Notes
*I recommend Red Boat brand fish sauce.

**To make toasted rice powder, spread 12 grams of raw sticky or jasmine rice in a dry skillet and toast, tossing frequently, until evenly golden brown, 3-4 minutes. Cool slightly, then grind to a powder in a mill or mortar + pestle. You can also buy the powder online or at a well-stocked Asian market
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/turkey-larb-sesame-slaw/