Past Recipes
Turkey Larb Bowls

Turkey Larb Bowls with Mint, Peanuts, and Pickled Shallot

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Larb is a type of Lao minced meat salad, usually served over lettuce. It's known for its many layers of textures and flavors, and this recipe is no exception. Chef Liz experiments with the original concept, changing things up with turkey instead of pork or chicken. Plus, rather than lettuce wraps, we’re piling all the goods into rice bowls. Quick-pickled shallots, peanuts, and herbs are the colorful toppers.

  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet
  • Quick Cook
Serving size
Prep & cook time
Cooking Skill
  • Calories 590
  • Protein 39g
  • Total Carb 54g
  • Total Fat 25g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    • 1/2 cup
    • jasmine rice
  • limes
    • 2
    • limes
  • shallot
    • 1
    • shallot
  • dark brown sugar
    • 1 tablespoon
    • dark brown sugar
  • mint
    • 1/8 ounce
    • mint
  • scallions
    • 2
    • scallions
  • roasted salted peanuts
    • 2 tablespoons
    • roasted salted peanuts
  • ground turkey
    • 12 ounces
    • ground turkey
  • packets gluten-free soy sauces
    • 4
    • packets gluten-free soy sauces
  • Sriracha
    • 1 packet
    • Sriracha
  • shredded green cabbage
    • 1/4 cup
    • shredded green cabbage
  • shredded red cabbage
    • 1/4 cup
    • shredded red cabbage

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, until Step 6.

  2. Pickle shallot

    Pickle shallot

    While rice cooks, halve 1 lime; cut remaining lime into wedges for serving. Peel shallot and thinly slice into rings, then place in a small bowl. Add brown sugar, juice of 1 lime, 1 tablespoon water, and a pinch of salt; stir to combine. Set aside to pickle until Step 5.

  3. Prepare remaining ingredients

    Prepare remaining ingredients

    Rinse remaining produce. Roughly chop or tear mint leaves, discarding stems. Trim and discard scallion roots and thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens. Roughly chop peanuts, or leave in bag and gently crush with the bottom of a heavy pan.

  4. Brown turkey

    Brown turkey

    Heat 1 tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add scallion whites and light greens; sauté, stirring, until fragrant, about 2 minutes. Add turkey and season with ½ teaspoon salt and pepper as desired. Cook, breaking up, until meat is browned, about 5 minutes.

  5. Finish turkey larb

    Finish turkey larb

    While turkey cooks, use a slotted spoon to transfer pickled shallot to a separate small bowl, reserving shallot pickling liquid. To pan with turkey, still over medium-high heat, add soy sauce and shallot pickling liquid. Simmer until liquid is reduced by half, 2-3 minutes more. Remove pan from heat. Stir in Sriracha (skip or use half for milder flavor), slaw mix, and half of mint to combine.

  6. Plate turkey larb bowls

    Plate turkey larb bowls

    Fluff rice with a fork, then divide between roomy serving bowls. Top with turkey larb, pickled shallot, peanuts, scallion dark greens, and remaining mint. Serve with lime wedges for squeezing over, and dig in!

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