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Thai Larb Salad Recipe

Name: Thai Larb Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 0.5 cup hot water; 2 tablespoons vinegar (white or rice wine); 0.25 red onion, thinly sliced; 0.75 red onion, diced (about 1 cup); 3 cloves garlic, rough chopped; 4 tablespoons lemongrass, finely minced; 1 teaspoon chili flakes, more to taste; 16 ounces ground chicken, turkey, beef, or lamb; 0.5 teaspoon salt; 0.5 teaspoon pepper; 1 tablespoons toasted rice powder (optional); 2 cups cucumber, sliced or diced; 3 radishes, sliced; 3 scallions, thinly sliced; 1 tablespoon fresh chili, finely minced (optional); 0.5 cup chopped cilantro; 0.5 cup chopped mint; 0.5 cup chopped basil (Thai basil preferred); 2 tablespoons fish sauce; 5 tablespoons lime juice; 1 teaspoon brown sugar, maple, or honey; lettuce leaves for wraps; cooked jasmine rice

A fresh and flavorful recipe for Thai Larb Salad using your choice of ground chicken, turkey, beef or lamb! Serve this with lettuce wraps or rice, or both!

4.9 from 143 votes

30 mins

Total Time

servings

Jump to Recipe

How to Make the Best Thai Larb Salad

Larb (sometimes spelled laab or laap) is one of the most beloved dishes in Thai cuisine—a vibrant, aromatic salad that perfectly balances savory meat with bright, fresh herbs and a tangy lime dressing. This Thai Larb Salad recipe is incredibly versatile, allowing you to use your choice of ground chicken, turkey, beef, or lamb to suit your taste preferences.

What makes larb so special is the interplay of textures and flavors: the warmth of the seasoned meat against cool, crisp vegetables; the freshness of mint, basil, and cilantro; and the punchy dressing of fish sauce and lime. The pickled onions add a subtle tang that ties everything together beautifully.

Whether you serve this as lettuce wraps for a lighter meal, over jasmine rice for something more substantial, or both, Thai Larb Salad is sure to become a favorite in your recipe rotation. It comes together in just 30 minutes and works wonderfully as an appetizer or main course.

Keywordlarb, lamb larb, larb recipe, thai salad recipe, thai salad, lamb salad

Ingredients

Pickled Onions

0.5 cup hot water
2 tablespoons vinegar (white or rice wine)
0.25 red onion, thinly sliced

Meat

0.75 red onion, diced (about 1 cup)
3 cloves garlic, rough chopped
4 tablespoons lemongrass, finely minced
1 teaspoon chili flakes, more to taste
16 ounces ground chicken, turkey, beef, or lamb
0.5 teaspoon salt
0.5 teaspoon pepper
1 tablespoons toasted rice powder (optional)

Fresh Vegetables & Herbs

2 cups cucumber, sliced or diced
3 radishes, sliced
3 scallions, thinly sliced
1 tablespoon fresh chili, finely minced (optional)
0.5 cup chopped cilantro
0.5 cup chopped mint
0.5 cup chopped basil (Thai basil preferred)

Dressing

2 tablespoons fish sauce
5 tablespoons lime juice
1 teaspoon brown sugar, maple, or honey

To Serve

lettuce leaves for wraps
cooked jasmine rice

Instructions

Prepare Pickled Onions

Dice half the onion (you'll need 1 cup diced) and thinly slice 1/4 of the onion (1/4 to 1/2 cup).
Place the sliced onions in a bowl, cover with 1/2 cup hot boiling water and 2 tablespoons vinegar, place in the fridge.

Cook the Meat

Heat oil in a large skillet over medium heat. Add 1 cup diced red onion, sauté 3-4 minutes, add garlic, lemongrass and chili flakes. Sauté until fragrant, 2-3 minutes.
Add the ground meat, breaking it apart with a metal spatula. Season the meat with the salt and pepper and continue cooking until all the liquid releases and evaporates, about 10 minutes.
Drain the fat from the meat using a fine-mesh strainer.

Assemble the Salad

While the ground meat is cooking, prep the remaining ingredients. Place the cucumber, radish, scallions, mint, basil, cilantro, and fresh chili (optional) in a bowl.
Add the drained meat and the strained pickled onions. Add the fish sauce, lime juice and sugar. Taste and adjust salt, lime and heat. Add more chili flakes or finely diced fresh chilies if desired.
Serve with lettuce wraps and/or cooked rice. Serve warm or chilled. If chilling, make sure to strain all the fat from the meat as it will harden in the fridge.

Notes

Thai basil really elevates this dish if you can find it.
Toasted rice powder adds an authentic nutty flavor and slight crunch—highly recommended if available.
This salad can be served warm or chilled, making it great for meal prep.
For a spicier version, increase the chili flakes or add fresh Thai red chilies.