Larb Salad

Photo Credit for Larb Salad - Lindsey Eats

Larb Salad


  • 1 lb. of ground pork (good substitutes: ground chicken, shrimp, tofu)
  • 1 small head of green cabbage
  • 1 English cucumber
  • 1 red bell pepper
  • 1 red onion
  • 1 sprig of mint
  • 1 sprig of basil, Thai basil if you can find it
  • 2 jalapenos
  • 1 clove of garlic
  • 4 limes
  • 3 tablespoons of fish sauce (fish sauce is a liquid condiment made from salted and fermented fish popular in East Asian cuisine, most grocery stores will have it in the ethnic foods aisle
  • 2 tablespoons of brown sugar
  • ½ cup of raw white rice /any type will work, we will be making toasted rice powder for garnish)
  • Fresh cracked black pepper
  • Kosher salt to taste


  1. Cut cabbage in half, then in half again, cutting through the core each time. Cut crosswise into skinny strips. Add to large mixing bowl.
  2. Slice cucumber in very thin rounds and add to bowl. Remove seeds from the bell pepper and cut into thin strips, add to bowl. Cut onion in half. You will only use half of the onion for this recipe. Cut the half onion into very thin strips and add to bowl.
  3. Pick the leaves off the sprigs of basil and mint and add to bowl.
  4. Cut jalapeno in half down the middle. Remove seeds. Dice jalapeno very fine and add to medium mixing bowl.
  5. Peel the clove of garlic and mince fine. Add to bowl.
  6. Cut limes in half and squeeze juice into the bowl with the garlic and jalapeno. Add fish sauce and brown sugar to bowl and whisk well, until sugar is dissolved.
  7. In a sauté pan, place ½ cup raw white rice over medium high heat. Stir frequently and cook until the rice starts to turn a light brown. If pan seems to get too hot, turn it down. You don’t want the rice to burn. It will become aromatic when it is ready, smells a bit of popcorn.
  8. Remove rice from saute pan to a plate and let cool. When cool, place in coffee/spice grinder with 1 teaspoon salt. Grind until fine powder.
  9. In a large sauté pan, heat 2 tablespoons olive oil. When hot, add pork. Using a spoon, spread pork around the pan and cook until it is no longer pink. Season well with salt and pepper.
  10. Add the dressing to the bowl with the vegetables. Season with salt and pepper and toss thoroughly. On a plate or bowl, serve a portion of salad. Spoon a couple of spoonfuls of pork on top and garnish with the toasted rice powder.

Pairs Well With

Rosé of Grenache


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