This Spicy Thai turkey Larb salad is a perfect light meal with bright, fresh herbs and a zesty lime-chili dressing.
Ground turkey keeps it lean while the combination of fish sauce, lime juice, and chili flakes delivers authentic Thai flavors.
Ready in about 30 minutes, it’s ideal for lunch or dinner when you want something flavorful but not heavy.
Why You’ll Love This Recipe
- Using ground turkey makes this larb salad lean and quick to cook.
- Fresh herbs like mint and cilantro add vibrant flavor and a refreshing contrast to the spice.
- A balance of fish sauce, lime juice, and chili flakes creates the classic Thai larb dressing providing a spicy, sour, and salty punch.
- Toasted rice powder adds a subtle nuttiness and texture to the salad.
Spicy Thai Turkey Larb Salad
A fresh and vibrant Thai salad featuring ground turkey with herbs, lime juice, and a spicy chili kick. Quick to prepare and full of flavor.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 lb (450g) ground turkey
- 2 tablespoons vegetable oil
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon chili flakes (adjust for spice preference)
- 3 tablespoons fresh lime juice (about 2 limes)
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 3 green onions, thinly sliced
- 1/4 cup toasted rice powder (optional)
- 1 cup shredded iceberg lettuce or cabbage, for serving
- Fresh cucumber slices, for serving
Instructions
- Cook the turkey Heat vegetable oil in a skillet over medium heat. Add shallot and garlic and sauté until fragrant, about 1-2 minutes. Add ground turkey and cook, breaking up with a spoon, until fully cooked and no longer pink, about 6-8 minutes. The turkey should reach a minimum internal temperature of 165°F (74°C) for food safety.
- Make the larb dressing In a small bowl, whisk together lime juice, fish sauce, sugar, and chili flakes until the sugar dissolves.
- Combine and toss salad Transfer cooked turkey to a mixing bowl. Pour the dressing over the turkey and stir to combine. Add chopped cilantro, mint, green onions, and toasted rice powder. Toss well to evenly distribute the flavors.
- Serve Plate shredded lettuce or cabbage on serving plates. Spoon the turkey larb salad over the greens. Garnish with cucumber slices. Serve immediately for best flavor and freshness.
Helpful Tips
- Adjust chili flakes according to preferred spice level.
- To toast rice powder, dry-roast uncooked glutinous rice in a pan over medium heat, stirring until golden and fragrant, then grind to a powder.
- Fresh herbs are key for authentic flavor—substituting dried herbs is not recommended.
- Use freshly squeezed lime juice for best taste.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 1 day.
Reheat gently in a skillet until warmed through, or serve cold if preferred.
Because of the fresh herbs and lime juice, the salad will lose texture and brightness if stored too long.
Frequently Asked Questions
Can I use ground chicken instead of turkey?
Yes, ground chicken can be used as a substitute and will yield a similar texture and flavor.
Is it necessary to cook the turkey thoroughly?
Yes, ground turkey must reach an internal temperature of 165°F (74°C) to ensure it is safe to eat.
What can I substitute for fish sauce?
You can substitute soy sauce or tamari, though the flavor will be slightly different from the traditional fish sauce taste.
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