Thai Larb
Ingredients:
Dressing:1 cup fresh lime juice, from about 8 limes
(including lime zest, zest before cutting lime.)
1/4 tablespoons fresh lemon juice, from
1 large lemon
(including lemon zest, zest before cutting lemon.)3 tablespoons fish sauce
3 tablespoons honey
1 tablespoon fresh minced ginger
1 tablespoon garlic salt
Larb:
1/4 cup vegetable or avocado oil
1/2 red onion, diced
3 celery stocks diced
1/2 sweet onion
1 red pepper diced
1 large carrot diced small
3 shallots, thinly sliced
4 minced garlic cloves
2 bunches minced cilantro stems
4 (4-inch) piece lemongrass
2 Serrano Chili thinly sliced (or to taste)
3 jalapeños Chili thinly sliced (or to taste)
1/4 cup soy sauce or Braggs Aminos
2 1/2 pounds ground turkey, preferably dark meat
1/2 cup chopped fresh mint leaves
Freshly ground 2 white pepper
2 heads cabbage, leaves separated
4 Kaffir Lime leaves (or lime zest if you cannot find leaves)
(buy the plant it is so worth the investment!! I've seen them at Lowes)
2 tablespoons fresh minced ginger
Larb: In a large skillet or Dutch oven, heat the oil over medium heat. Add the onion, shallots, celery, red pepper, carrot, garlic cilantro stems, lemongrass, chile. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey . Cook, stirring frequently, until the meat and vegetables are cooked through, about 8 minutes. Add lime leaf or lime zest, stir in completely. Remove the pan from the heat and stir in the mint. Season with pepper, to taste. Transfer to crook pot to keep warm
In separate small serving dishes place julienned carrot, diced jalapeños, chopped cilantro leaves, chopped red onion, Fresh Pico de Gallo, and placing cabbage on a long decorative plate. Remove dressing from refrigerator and put in serving carafe. Place around larb mixture, ( keep warm in a crock pot). It make a beautify colorful presentation!! Spoon the turkey mixture onto the cabbage leaves add your favorite sides and drizzle on dressing. Enjoy!!
