January 2019 – Turkey Larb with Quick-Pickled Vegetables

Need an easy, healthy weeknight meal? Larb is a minced meat dish traditional to Laos and parts of Thailand. Here we’ve made it with extra lean ground turkey and served it in lettuce wraps to create a dish that provides lots of protein and fiber, but is low in fat and calories.


For the quick pickles:

1 cup matchstick carrots

1/2 small red onion, thinly sliced

4-5 radishes, halved and thinly sliced

1/2 cup apple cider vinegar

1 cup water

1 tablespoon sugar

1 1/2 teaspoons salt


For the larb:

1 lb. 99% lean ground turkey

2-3 cloves garlic, minced

3 scallions, thinly sliced

2-3 chili peppers, such as jalapeno or serrano, sliced (optional)

2 tablespoons low-sodium soy sauce

1 teaspoon fish sauce

1-2 teaspoons hot sauce (Sriracha, tabasco, etc.) (optional)

1 tablespoon brown sugar

Lettuce leaves

Lime wedges, chopped cilantro for serving (optional)


For the quick pickles:

  1. Whisk together vinegar, water, sugar, and salt until sugar and salt have dissolved.
  2. Place vegetables in a jar or plastic container and pour the vinegar mixture over it.
  3. Cover and let sit at room temperature for 1 hour. You can also make this up to 1 week ahead and refrigerate it.
  4. Drain liquid before serving.

For the larb:

  1. Heat a nonstick pan over medium-high heat. Use cooking spray or a mister with olive oil to coat the bottom of the pan, then add the chicken.
  2. Add garlic, scallions, chilies (if using), and salt and pepper to taste. Stir and cook until turkey is fully cooked and starting to brown.
  3. Add soy sauce, fish sauce, hot sauce (if using), and brown sugar. Continue to cook until liquid is nearly completely reduced.
  4. Serve over lettuce leaves.

Adapted from Bon Appetit