California Walnut Larb Lettuce Wraps

This vegetarian version of the traditional Lao salad is made with walnut meat. Served in lettuce with vegetables and a dipping sauce, it makes a light and fresh dish.

This recipe from California Walnut Board is an 蜜芽传媒 Heart-Check Certified Recipe.

Ingredients

Servings 8 Serving Size 2 lettuce wraps

Dipping Sauce

1/4 cup fresh lime juice
1-1/2 tablespoons fish sauce (or vegetarian substitute)
1-1/2 tablespoons packed brown sugar
1 Thai chili (thinly sliced)

Larb

2 1/2 cups walnuts
1 (15.5-ounce) can chickpeas (rinsed, drained)
1/2 cup chopped shallots
1/4 cup grapeseed oil (divided) OR
1/4 cup canola oil (divided)
2 tablespoons minced lemongrass
4 teaspoons fish sauce (or vegetarian substitute)
1 tablespoon minced ginger
2 garlic cloves (minced)
2 kaffir lime leaves (thinly sliced)
1 to 2 Thai chilis (thinly sliced)
2 scallions (thinly sliced)
16 iceberg lettuce leaves or other leafy lettuce
4 radishes (thinly sliced)
2 Persian cucumbers (thinly sliced)
Mint and cilantro leaves and tender stems
8 lime wedges

Directions

Tip: Click on step to mark as complete.

Dipping Sauce

Stir together all ingredients in a small bowl and set aside.

Larb

Place walnuts and chickpeas in a food processor and pulse until coarsely chopped.
Add shallots, 2 tablespoons oil, lemongrass, fish sauce, ginger, garlic, lime leaves, and chilis. Pulse until mixture is finely chopped and resembles ground pork, stirring and moving the mixture around the food processor to ensure an even mix.
Heat remaining oil in a large nonstick skillet over medium-high heat. Add “larb” mixture and sauté for 8 to 10 minutes or until mixture is nicely browned. Remove from heat and stir in scallions.
Place lettuce leaves, radishes, cucumbers, herbs, and dipping sauce on a large platter and spoon “larb” into a serving bowl. Spoon “larb” into lettuce leaves and top with desired vegetables. Serve with lime wedges.

California Walnut Larb Lettuce Wraps

Calories

200 Per Serving

Protein

5g Per Serving

Fiber

4g Per Serving

Nutrition Facts

Calories		200
Total Fat		13.0 g
	Saturated Fat	1.5 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	9.2 g
	Monounsaturated Fat	2.0 g
Cholesterol		0 mg
Sodium		580 mg
Total Carbohydrate		17 g
	Dietary Fiber	4 g
	Sugars	6 g
Protein		5 g

This vegetarian version of the traditional Lao salad is made with walnut meat. Served in lettuce with vegetables and a dipping sauce, it makes a light and fresh dish.

This recipe from California Walnut Board is an 蜜芽传媒 Heart-Check Certified Recipe.

California Walnut Larb Lettuce Wraps

Calories

200 Per Serving

Protein

5g Per Serving

Fiber

4g Per Serving

Calories		200
Total Fat		13.0 g
	Saturated Fat	1.5 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	9.2 g
	Monounsaturated Fat	2.0 g
Cholesterol		0 mg
Sodium		580 mg
Total Carbohydrate		17 g
	Dietary Fiber	4 g
	Sugars	6 g
Protein		5 g

Ingredients

Servings 8 Serving Size 2 lettuce wraps

Dipping Sauce

1/4 cup fresh lime juice
1-1/2 tablespoons fish sauce (or vegetarian substitute)
1-1/2 tablespoons packed brown sugar
1 Thai chili (thinly sliced)

Larb

2 1/2 cups walnuts
1 (15.5-ounce) can chickpeas (rinsed, drained)
1/2 cup chopped shallots
1/4 cup grapeseed oil (divided) OR
1/4 cup canola oil (divided)
2 tablespoons minced lemongrass
4 teaspoons fish sauce (or vegetarian substitute)
1 tablespoon minced ginger
2 garlic cloves (minced)
2 kaffir lime leaves (thinly sliced)
1 to 2 Thai chilis (thinly sliced)
2 scallions (thinly sliced)
16 iceberg lettuce leaves or other leafy lettuce
4 radishes (thinly sliced)
2 Persian cucumbers (thinly sliced)
Mint and cilantro leaves and tender stems
8 lime wedges

Directions

Tip: Click on step to mark as complete.

Dipping Sauce

Stir together all ingredients in a small bowl and set aside.

Larb

Place walnuts and chickpeas in a food processor and pulse until coarsely chopped.
Add shallots, 2 tablespoons oil, lemongrass, fish sauce, ginger, garlic, lime leaves, and chilis. Pulse until mixture is finely chopped and resembles ground pork, stirring and moving the mixture around the food processor to ensure an even mix.
Heat remaining oil in a large nonstick skillet over medium-high heat. Add “larb” mixture and sauté for 8 to 10 minutes or until mixture is nicely browned. Remove from heat and stir in scallions.
Place lettuce leaves, radishes, cucumbers, herbs, and dipping sauce on a large platter and spoon “larb” into a serving bowl. Spoon “larb” into lettuce leaves and top with desired vegetables. Serve with lime wedges.

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