A vegetarian take on the traditional Lao salad, this version is created with walnut meat instead of beef. It makes for a dish that is both light and refreshing when it is served in lettuce with veggies and a dipping sauce.
Dipping Sauce: – ¼ cup fresh lime juice – 1 ½ tablespoons fish sauce (or vegetarian substitute) – 1 ½ tablespoons packed brown sugar – 1 Thai chili, thinly sliced
Larb: – 2 ½ cups California walnuts – 1 (15.5-oz.) can chickpeas, rinsed and drained – ½ cup chopped shallots – ¼ cup grapeseed or canola oil, divided – 2 tablespoons minced lemongrass
– 4 teaspoons fish sauce (or vegetarian substitute) – 1 tablespoon minced ginger – 2 cloves garlic, 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
Instructions Mix all ingredients in a small bowl and leave aside to make dipping sauce. Process walnuts and chickpeas in a food processor until finely chopped for larb.
Add shallots, 2 tablespoons oil, lemongrass, fish sauce, ginger, garlic, lime leaves, and chilis. Pulse combination until finely chopped and resembles ground pork, swirling and rotating it around food processor to achieve even mixing. Heat remaining oil in a large nonstick skillet on medium-high. Sauté “larb” mixture for 8–10 minutes until browned. Add scallions after removing from heat.
Put lettuce, radishes, cucumbers, herbs, and dipping sauce on a big platter and spoon “larb” into a bowl. Spoon “larb” into lettuce leaves and add veggies. Add lime wedges.
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