Thai American Lamb Larb Salad


June 20, 2022

Recipe provided by Healthy, Plant-Powered, Whole Food Recipes | Feasting At Home, courtesy of the American Lamb Association (Thai American Lamb Larb Salad | American Lamb).

  • Prep: 15 mins
  • Cook: 15 mins


1/2 cup Hot water

2 tbsp Vinegar, rice wine or white

1 Red onion, divided - check instructions

3 cloves Garlic, rough chopped

4 tbsp Lemongrass, finely minced

1 tsp Chili flakes, more to taste

1 lb Ground lamb

1/2 tsp Salt

1/2 tsp Pepper

2 cups Cumber, sliced or diced

2-3 Radishes, sliced (or watermelon radishes)

3 Scallions, thinly sliced

1 tbsp Fresh red chili or jalapeno, finely minced (optional)

1/2 cup Cilantro, chopped

1/2 cup Mint, chopped

1/2 cup Basil, chopped (Thai basil works well)

2 tbsp Fish sauce

4-5 tbsp Lime juice

1 tbsp Sugar


1Serve with lettuce wraps or jasmine rice or both!

2Dice half the onion (1 cup) and thinly slice 1/4 of the onion ( 1/4- 1/2 cup).

3Quick Pickle the sliced onions: Place the sliced onions in a bowl, cover with 1/2 cup hot water and 2 tablespoons vinegar, place in the fridge.

4Cook Lamb: Heat oil in a large skillet over medium heat. Add the cup of diced red onion, saute 3-4 minutes, add garlic, lemongrass and chili flakes. Saute until fragrant, 2-3 minutes. Add the ground lamb, breaking it apart with a metal spatula. Season with the salt and pepper and continue cooking until all the liquid releases and evaporates about 10 minutes. Drain the fat from the lamb, using a fine-mesh strainer.

5While the lamb is cooking, prep the remaining salad ingredients. Place the cucumber, radish, scallions, mint, basil, cilantro, fresh chili (optional) in a bowl. Add the lamb and the strained onions. Add the fish sauce, lime juice and sugar. Taste, adjust salt, lime and heat.