Larb is kind of a funny word right? Its actually a type of meat salad that can be found on most Thai menus. For me, its a deliciously spicy way to keep my eating habits in check this holiday season.
Let’s be honest. Thanksgiving is next week, and it is the binge of all food binges. People (including me) always say things like “everything in moderation”. Well, when it comes to Thanksgiving, once I start, I cannot stop. 10 times out of 10 the next day I’ll regret the sheer amount I ate, but even that doesn’t stop me from devouring everything in sight. The best thing I can do is moderate what I eat every other day except Thanksgiving. That’s what works for me. Maybe you’re one of those people who can start with a large salad and only eat small portions of turkey, stuffing, potatoes and dessert, but I am not. Oh yeah, let’s not forget the booze since we’re on the topic of overindulgence.
So as the temperatures drop, I won’t allow myself to skip any workouts. I won’t allow myself to snuggle up on the couch with a bag of chips. I’ll keep on the straight and narrow in preparation for my big meal. It’s actually a lot easier than it sounds. Especially if I’m eating sour and spicy food like this.
Turkey Larb recipe from Food Network
- 1/3 cup fresh lime juice, from about 5 limes
- 3 tablespoons fresh lemon juice, from 1 large lemon
- 2 tablespoons fish sauce
- 2 tablespoons honey
- 3 tablespoons vegetable or canola oil
- 1/2 red onion, diced
- 3 shallots, thinly sliced **I used yellow onion in place of the red onion and shallots
- 1 (4-inch) piece lemongrass, minced (about 1/4 cup)
- 1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced
- Kosher salt
- 1 1/2 pounds ground turkey, preferably dark meat
- 1/2 cup chopped fresh mint leaves
- Freshly ground black pepper
- 1 head butter lettuce, leaves separated