Vegan Thai Larb Salad

Impress your clients with a tantalising vegan Thai salad, a new take on a traditionally meat-based meal, hugely popular in the tropical climates of Laos and Northern Thailand. Featuring a delicious plant-based twist and a balance of sweet, spicy and tangy flavour, this Thai salad recipe is just in time for summer.

  • 0:30 TIME
  • 10 portions
  • medium

Method

INGREDIENTS

750g GARDEN GOURMET® Vegan Mince

500g baby tomatoes cut into 0.5 cm slices

400g green beans, ends trimmed and cut into 1.5cm lengths

125g natural roasted peanuts, crushed lightly in mortar and pestle

100g fresh basil leaves, finely sliced

100g fresh coriander leaves, roughly chopped

60g reduced salt, light soy sauce

20g Chef Asian Liquid Concentrate

15g Chef Signature Preserved Lemon Paste

10 garlic cloves, minced

5 long green jalapeno chilli, finely sliced

5 medium carrots, mandolin cut, grated or spiralised and then roughly chopped

5 red onions, peeled, cut into quarters and very finely sliced

10 tbsp peanut oil

5 tbsp fresh ginger, grated

5 tbsp chopped coriander stems

2½ tsp sesame oil

5 tbsp maple syrup

Juice of 5 limes

 

 

TO SERVE:

5 baby gem lettuces (3 x leaves per portion)

5 spring onion, thinly sliced

4 red chillies, finely sliced

1 medium carrot, sliced into julienne

Hand full coriander leaves

  1. Heat a large skillet over medium heat. Add the peanut oil and onion, and sauté for 3 minutes.
  2. Add the ginger, garlic, coriander stalks, chilli, and sauté for a further minute.
  3. Add the GARDEN GOURMET Vegan Mince, Asian liquid concentrate, preserved lemon paste, green beans, sesame oil, light soy sauce, lime juice, and maple syrup, and fry for 4 to 5 minutes until the beans are just cooked but still a little crunchy.
  4. Remove from the heat and add the carrot, tomatoes, basil, and coriander. Place into a clean dish and chill.
  5. Wash and separate the lettuce leaves and spoon the Larb mixture on top, garnish with julienne carrot, spring onions, peanuts, sliced chillies and coriander leaf.

Chef's Tip

Add some tossed rice noodles to this vegan Thai salad recipe to make a true hearty meal with layers of flavour.

PORTION INFORMATION

Energy

FatSaturatesSugarsSalt

1640 kJ

393 kcal

20.6 g3.9 g18.1 g1.57 g
20%*29%*20%*20%*26%*

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.

NUTRITIONAL INFORMATION

Typical Nutrition ValuesPer 100gPer serveAdult RI% RI*
Energy kJ4931640  
Energy kcal118393200020%
Fat g6.220.67029%
of which saturates g1.23.92020%
Carbohydrate g7.725.726010%
of which sugars g5.518.19020%
Fibre g3.210.7--
Protein g6.320.95042%
Sodium g0.190.632.426%
Salt g0.471.57626%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.