Thai Larb Salad Recipe
- 3/4 cup water
- 1 1/2 pounds ground turkey breast
- 1/3 cup green onions, chopped, or more to taste
- 1/3 cup chopped fresh cilantro, or more to taste
- 1/4 cup chopped fresh mint, or more to taste
- 1/4 cup lime juice
- 3 tablespoons fish sauce
- 2 teaspoons dried Thai chile pepper flakes
- Bring water to a simmer in a large skillet over medium heat. Add turkey; cook and stir until no longer pink and and it registers 165 degrees F (74 degrees C) on an instant-read thermometer, 5 to 7 minutes. Remove from heat.
- Stir green onions, cilantro, mint, lime juice, fish sauce, and chile flakes into the ground turkey.
