Name: Thai Larb Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1/2 cup hot water; 2 tablespoons white or rice vinegar; 1 red onion (divided); 3 garlic cloves, chopped; 4 tablespoons lemongrass, minced; 1 teaspoon chili flakes; 16 ounces ground chicken, turkey, beef, or lamb; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1–3 tablespoons toasted rice powder (optional); 2 cups cucumber, sliced; 2–3 radishes, sliced; 3 scallions, sliced; 1 tablespoon fresh chili (optional); 1/2 cup cilantro, chopped; 1/2 cup mint, chopped; 1/2 cup basil, chopped; 2 tablespoons fish sauce; 4–5 tablespoons lime juice; 1 teaspoon sugar or honey; Lettuce wraps or rice for serving

Jump to Recipe

Thai Larb Salad Recipe brings bold flavors and fresh ingredients together in a dish that feels light yet satisfying. This vibrant salad works perfectly for easy summer recipes and quick meals when you want something refreshing without spending hours in the kitchen. With a balance of herbs, citrus, and savory meat, it stands out as a go-to option for quick evening meals or even hot summer night dinners.

Story

I first made this Thai Larb Salad Recipe on a warm evening when I needed something quick but full of flavor. Instead of turning on the oven, I chose a stovetop dish that could come together fast. This Thai Larb Salad Recipe immediately became a favorite because it combines bright herbs with savory meat in a way that feels both hearty and refreshing. Over time, I started making this Thai Larb Salad Recipe for casual dinners and gatherings. It works well because it adapts easily to what you have on hand, whether you use chicken, turkey, or beef. Now, this Thai Larb Salad Recipe stays in regular rotation whenever I want something simple, fresh, and satisfying.

Ingredients

1/2 cup hot water
2 tablespoons white or rice vinegar
1 red onion (divided)
3 garlic cloves, roughly chopped
4 tablespoons lemongrass, finely minced
1 teaspoon chili flakes (more to taste)
16 ounces ground chicken, turkey, beef, or lamb
1/2 teaspoon salt
1/2 teaspoon pepper
1–3 tablespoons toasted rice powder (optional)
2 cups cucumber, sliced or diced
2–3 radishes, sliced
3 scallions, thinly sliced
1 tablespoon fresh chili, finely minced (optional)
1/2 cup chopped cilantro
1/2 cup chopped mint
1/2 cup chopped basil (Thai basil preferred)
2 tablespoons fish sauce
4–5 tablespoons lime juice
1 teaspoon brown sugar, maple syrup, or honey
Extra fresh chili (optional)
Lettuce wraps or jasmine rice for serving

Step-by-Step Instructions

Preparing the Ingredients

Start by dicing half of the red onion until you have about one cup. Then, thinly slice another portion of the onion. Place the sliced onion in a bowl, pour hot water and vinegar over it, and refrigerate while you prepare the rest. Meanwhile, slice the cucumber, radishes, and scallions. Chop the cilantro, mint, and basil, then set everything aside so you can assemble the salad quickly later.

Cooking Instructions

Heat oil in a large skillet over medium heat, then add the diced onion and cook for a few minutes until soft. Stir in the garlic, lemongrass, and chili flakes, cooking until fragrant. Add the ground meat and break it apart while cooking. Season with salt and pepper, and continue cooking until the liquid evaporates. Drain any excess fat thoroughly. Combine the cooked meat with the prepared vegetables, herbs, and drained pickled onions. Add fish sauce, lime juice, and sugar, then mix well. Taste and adjust seasoning before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid skipping the step of draining excess fat from the cooked meat, especially if you plan to chill the salad later. Also, do not overcook the herbs by adding them too early, since they should stay fresh and vibrant. Another mistake involves under-seasoning, so always taste and adjust lime juice, salt, and spice before serving.

Pro Tips for Better Flavor

Use fresh herbs generously because they define the dish’s character. Additionally, toast your own rice powder for a deeper nutty flavor if you decide to include it. For more heat, add fresh chilies instead of relying only on chili flakes, since they bring a brighter taste.

Serving and Storage

How to Serve

Serve this Thai Larb Salad Recipe warm or chilled depending on your preference. It pairs well with crisp lettuce wraps for a light meal or jasmine rice for something more filling. You can also serve it family-style, letting everyone build their own wraps for a more interactive dinner.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Before storing, make sure you removed as much fat as possible from the meat. When reheating, warm it gently or enjoy it cold straight from the fridge for a refreshing option.

Conclusion

This Thai Larb Salad Recipe delivers a balance of fresh herbs, savory meat, and bright citrus flavors that make it perfect for warm-weather meals. It comes together quickly, adapts easily, and works for both casual dinners and meal prep. Try it once, and it will likely become part of your regular recipe rotation.

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Frequently Asked Questions

Can I make Thai Larb Salad Recipe ahead of time?

Yes, you can prepare this dish in advance and store it in the refrigerator. In fact, the flavors often deepen after a few hours. Just make sure to drain excess fat and add fresh herbs right before serving for the best texture.

What type of meat works best for this recipe?

You can use ground chicken, turkey, beef, or lamb depending on your preference. Chicken and turkey keep it lighter, while beef and lamb add a richer flavor to the dish.

Is Thai Larb Salad Recipe spicy?

The spice level depends on how much chili you add. You can keep it mild by reducing chili flakes or skipping fresh chilies, or increase the heat if you prefer a bolder flavor.