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Thai-style salad

Serves   4
Prep time: 15 mins
Cooking time: 10 mins

For a fresh yet hearty dinner, try our larb-style salad served with rice for a fuller meal. With a hint of chilli, fresh mint and zingy lemon, this recipe will be your new favourite salad combo!

* The ingredients used in this recipe are shared with other recipes from week four of the spring weekly meal planner. See the meal planner here.

Thai inspired larb

Ingredients

Method

Ingredients

  • 300g long grain brown rice*
  • ½ large iceberg lettuce*, shredded
  • 2 large carrots, cut into thin matchsticks or grated
  • ½ cucumber*, thinly sliced
  • 1 medium red onion, finely sliced
  • 1 capsicum, sliced
  • 15g fresh cut mint leaves, roughly chopped (optional)
  • ½ bunch spring onions*, thinly sliced with white and green parts separated 
  • 1 lemon, zest and juice
  • 1 tablespoon oil
  • 2 cloves garlic, grated or 1 teaspoon minced garlic 
  • 1 fresh red chilli, thinly sliced or ½ teaspoon chilli flakes (optional)
  • 400g lean beef mince* 
  • 1 tablespoon fish sauce or 2 teaspoons soy sauce
  • Pepper, to taste

Method

  1. Cook rice according to packet instructions.
  2. Combine lettuce, carrot, cucumber, red onion, capsicum, mint (if using), the green part of the spring onion, and lemon zest in a large bowl. Set aside.
  3. Heat oil in a frying pan on the stove over high heat, fry garlic, chilli (if using), and white part of the spring onion for a few seconds until the garlic begins to turn golden. Add mince and stir fry until cooked. Add fish sauce or soy sauce, and pepper according to taste. 
  4. To serve, portion rice and salad into bowls or deep plates and top with mince. Finish with a squeeze of lemon juice over each serving. 

Cooking tips:

For a light meal serve as a salad without rice.

Adapt it:

Swap beef mince for chicken, lamb, pork or a plant based alternative if preferred.

Kid-friendly alternatives:

Serve salad veges separately if preferred.
Used reduced salt soy sauce.

Leftovers:

Store the lettuce separately to keep crisp. Eat for lunch the next day.