Thai Turkey Larb Lettuce Wraps

from Jeanette's Healthy Living


Adapted from Giada De Laurentils’ recipe on Food Network (which does not include the typical toasted ground rice powder – I will try adding this next time). Although not traditional, I included shredded cabbage in this larb recipe, for its nutritional value (cabbage is a cruciferous vegetable). It also makes the larb looser and softer in texture.


Dressing:

1/3 cup fresh lime juice

3 tablespoons fresh lemon juice

2 tablespoons fish sauce or soy sauce

2 tablespoons honey


Larb:

1 tablespoon olive oil

½ red onion, diced

2 shallots, chopped

1 stalk lemongrass, outer leaves removed, tender parts finely minced

1 Thai chili, thinly sliced

1½ pounds ground turkey or chicken

4 cups shredded cabbage or cole slaw mix

½ cup chopped fresh mint leaves

ground black pepper


1 head radicchio or Boston lettuce, leaves separated


To make dressing, mix all Dressing ingredients together. Set aside.


To make Larb, heat oil in large skillet over medium heat.  Add onion, shallots, lemongrass, and chili. Cook until vegetables begin to soften, about 5 minutes.  Add ground turkey and cook until done. Drain off meat juices and add cabbage.  Cook 3-4 minutes until cabbage is cooked. Add dressing to the pan and cook for 2 more minutes.  Remove pan from heat and stir in mint. 


To serve, spoon turkey mixture onto radicchio leaves and serve.  Steamed brown rice would be nice as an accompaniment.


Note: Radicchio is a little bitter, so you may prefer to use Boston lettuce instead for a sweeter choice.


Serves 4-6.