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Thai Larb
Spicy Cucumbers and Bell Pepper
Ingredients
- 1 small red onion, sliced
- 1 jalapeño pepper, seeded and minced
- 1 Tbsp ginger paste
- 2 cloves garlic, minced
- 1 Tbsp dark sesame oil
- 1 lb plant-based ground beef
- ½ cup fresh lime juice
- 2 Tbsp soy sauce (or use tamari)
- 1½ Tbsp agave nectar
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh basil
- 1 head cabbage, leaves separated
Instructions
- Cook onion and jalapeño in hot oil in a large skillet over medium-high heat 3 minutes. Add ginger and garlic; cook 1 minute, stirring constantly.
- Add plant-based beef; cook 7 minutes or until browned and crumbly. Stir in lime juice, soy sauce, and agave; cook 1 minute. Stir in cilantro and basil.
- Spoon larb into cabbage leaves. (Smaller cabbage leaves can be saved for another use.) Top with Spicy Cucumbers and Bell Pepper recipe.
Side Dish Ingredients
- 2 Tbsp natural rice vinegar
- 1 tsp agave nectar
- ⅛ tsp crushed red pepper
- 1 English cucumber, sliced
- 1 red bell pepper, diced
Side Dish Instructions
- Whisk together vinegar, agave, and red pepper in a large bowl; add cucumber and bell pepper, and toss. If desired, season with salt to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
284
|
22
|
306
|
| Fat (g) | 14 | 0 | 14 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 16 | 1 | 17 |
| Carb (g) | 22 | 5 | 27 |
| Fiber (g) | 6 | 1 | 7 |
