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Thai Larb Salad

Lois Campbell Leggett

"Can be served as an appetizer, but I serve it as a main dish with pot stickers and fresh pineapple. Serve warm on whole romaine hearts."
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25 m servings 202 cals
Original recipe yields 4 servings

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  1. Bring water to a simmer in a large skillet over medium heat. Add turkey; cook and stir until no longer pink and and it registers 165 degrees F (74 degrees C) on an instant-read thermometer, 5 to 7 minutes. Remove from heat.
  2. Stir green onions, cilantro, mint, lime juice, fish sauce, and chile flakes into the ground turkey.

Nutrition Facts

Per Serving: 202 calories; 1.2 g fat; 2.8 g carbohydrates; 42.8 g protein; 106 mg cholesterol; 909 mg sodium. Full nutrition

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This recipe for larb was very simple compared to others. I did have to tweak the lime juice and fish sauce a bit, and added some Thai chilis that had been soaking in fish sauce. Very good and l...

These were good but the one thing I will add next time is a drizzle of sesame oil and some chopped water chestnuts for added texture.