Turkey Larb with Asian Slaw

goodhealthgourmet.com

Lydialove

EXCELLENT - add sesame oil to slaw dressing

subheading: For Slaw:

2 oz finely shredded red cabbage (about 1 cup lightly packed)

1 ½ oz finely shredded napa cabbage (about 1 cup lightly packed)

2 green onions, thinly sliced

2 oz (½ medium) sweet bell pepper, small julienne

3½ oz (1 large) carrot, grated (yield about 1 cup)

¼ cup fresh herbs (mint, cilantro, basil), roughly chopped

25 ml (5 ½ tsp) unseasoned rice vinegar

20 ml (4 tsp) avocado or other neutral oil

5 ml (1 tsp) fresh lime juice

10 to 15 g (2 to 3 tsp) sambal oelek or other chili-garlic sauce

Pinch coconut sugar

¼ tsp fish sauce*

¼ tsp minced fresh garlic

¼ tsp minced fresh ginger

Pinch ground coriander

2 to 3 grinds black pepper

½ tsp toasted sesame oil

2 tsp minced fresh herbs (mint, cilantro & basil), from 2 Tbsp whole leaves

1 tsp thinly sliced scallion, white and light green parts only

½ tsp toasted sesame seeds

subheading: For Larb:

15 ml (1 Tbsp) water or unsalted stock, plus more if needed

1 lb minced or ground turkey (may substitute chicken)

Pinch of salt

1 large (65 g) shallot, thinly sliced & separated into rings

Tender heart of 1 stalk lemongrass, thinly sliced

22 to 30 ml (1 ½ to 2) Tbsp fish sauce*

2 medium limes, zested and juiced

1 ½ to 2 tsp ground or flaked dried red chili pepper

12 g (4 tsp) toasted rice powder**, divided

4 thinly sliced scallions

½ cup cilantro leaves, torn or roughly chopped

¼ cup mint leaves, torn or roughly chopped

¼ cup roasted peanuts or cashews, chopped

subheading: For Serving:

Lettuce leaves (butter, Bibb or romaine)

Whole cilantro and mint leaves

Thinly sliced fresh Thai bird chilies

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