Larb salad (turkey)

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If you’re looking for a light, flavorful dish that makes the most of your leftover turkey, this Larb Salad is a perfect choice. Originating from Laos and widely popular in Thai cuisine, Larb (sometimes spelled “Laab”) is a refreshing, zesty salad made with a savory combination of ground meat, fresh herbs, and bright citrus dressing. It’s traditionally served with sticky rice and fresh vegetables for added texture and balance.

In this recipe, we’re putting a leftover turkey twist on the classic. The tender shredded turkey absorbs the tangy, sweet, and spicy flavors of lime, chili, and fish sauce, while the addition of fresh cilantro, mint, and Thai basil provides a burst of fragrant freshness. For a little extra crunch, toasted rice powder (a simple mix of ground toasted rice) adds a nutty, crisp layer to the dish, enhancing its texture.

What makes this Larb Salad particularly appealing is its versatility. You can enjoy it as a main dish served with sticky rice, as a filling for lettuce wraps, or even alongside sliced cucumbers for a refreshing contrast. The balance of sweet, salty, sour, and spicy flavors will awaken your taste buds and transform your leftover turkey into something exciting and new.

Whether you’re looking for a light lunch, a quick weeknight dinner, or a refreshing appetizer, this Larb Salad delivers. It's a 15-minute meal that captures the essence of Southeast Asian flavors while giving you a healthy and delicious way to use up your holiday leftovers. Best of all, the recipe is easily customizable, allowing you to adjust the heat level, swap herbs, or even make it vegetarian.

Prep time: 10 minutes Cook time: 15 minutes

Total time: 25 minutes Yields: 2 serving

Ingredients

• 1 tablespoon oil

• ⅓  cup sliced red onion

• 2 garlic cloves, minced

• 1 teaspoon minced lemongrass

• 1 ½  cup leftover cooked shredded turkey

• 1 tablespoon brown sugar

• 1 teaspoon fish sauce

• 1 teaspoon chili sauce

• 2 tablespoon lime juice

• 2 tablespoon cilantro, roughly chopped

• 3 tablespoon mint, roughly chopped

• 2 tablespoons Thai basil, roughly chopped (optional)

• Salt to taste

• Pepper to taste

• Sliced cucumber (optional, for serving)

• Lettuce leaves (optional, for serving)

• 2 tablespoon jasmine rice or any rice, raw (optional)

• 2 cups cooked jasmine rice (optional)

Directions:

1. Make the Sauce: In a small bowl, whisk together the fish sauce, chili sauce, lime juice, and brown sugar until well combined. Set aside.

2. Cook the Aromatics: Heat the oil in a medium frying pan over medium-high heat. Add the onion, garlic, and lemongrass, and sauté for 2-3 minutes until softened and fragrant.

3. Cook the Turkey: Add the shredded turkey to the pan, stirring well to combine with the aromatics. Cook for 1 minute, then pour in the sauce. Toss everything together and simmer for 1-2 minutes until the turkey is coated with the sauce. Season with salt and pepper to taste.

4. Finish with Herbs: Turn off the heat and fold in the cilantro, mint, and Thai basil (if using). Toss gently to combine. Sprinkle with toasted rice powder (if using).

5. Serve: Serve the Larb Salad warm or at room temperature with jasmine rice, and extra herbs if desired. You can also serve with lettuce leaves and cucumber slices for a refreshing, crunchy addition.

Optional: Toasted Rice Powder

1. Heat a dry skillet over medium heat. Add the raw rice and stir occasionally to prevent burning.

2. Toast the rice for 2-3 minutes, or until it turns golden brown and releases a nutty aroma. Remove from the pan and let cool.

3. Grind the toasted rice using a mortar and pestle or a coffee grinder until you achieve a medium to fine texture.

Notes:

• Toasted Rice Powder: This is a traditional ingredient in Larb that adds a nutty crunch. If you're short on time or don’t have jasmine rice, you can skip it, but it adds a nice texture and flavor.

• Herb Substitutions: If you can't find Thai basil, you can leave it out or substitute with extra mint and cilantro for a fresh flavor. Regular basil can also work as a substitute.

• Leftover Turkey Tips: This recipe is a great way to repurpose holiday turkey leftovers. Make sure the turkey is shredded well so it absorbs the flavors of the sauce.

• Make-Ahead Option: You can prepare the turkey and sauce mixture ahead of time, but wait to add the herbs until just before serving for maximum freshness.

• Vegetarian Variation: To make this dish vegetarian, swap out the turkey for crumbled tofu or cooked mushrooms, and replace the fish sauce with soy sauce or tamari.