Course Main Course
Cuisine Thai
Keyword ground turkey, Thai
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 252 kcal



  • 1/3 cup fresh lime juice
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fish sauce or soy sauce
  • 2 tablespoons honey


  • 1 tablespoon oil
  • 1/2 red onion diced
  • 2 shallots chopped
  • 1 stalk lemongrass outer leaves removed, tender parts finely minced
  • 1 Thai chili thinly sliced
  • 1 1/2 pounds ground turkey or chicken
  • 4 cups cole slaw mix or shredded cabbage
  • 1/2 cup fresh mint leaves chopped
  • black pepper to taste

For Serving

  • 1 head radicchio or Boston lettuce leaves separated



  1. Mix all dressing ingredients together; set aside.


  1. Heat oil in large skillet over medium heat. Add onion, shallots, lemongrass, and chili. Cook until vegetables begin to soften, about 5 minutes. Add ground turkey and cook until done. Drain off meat juices and add cabbage. Cook 3-4 minutes until cabbage is cooked. Add dressing to the pan and cook for 2 more minutes. Remove pan from heat and stir in mint. 

To Serve

  1. Spoon turkey mixture onto radicchio leaves and serve. Steamed brown rice would be nice as an accompaniment.

Recipe Notes

Radicchio is a little bitter, so you may prefer to use Boston lettuce instead for a sweeter choice.

Adapted from Giada De Laurentils’ recipe on Food Network (which does not include the typical toasted ground rice powder – I will try adding this next time). Although not traditional, I included shredded cabbage in this larb recipe, for its nutritional value (cabbage is a cruciferous vegetable). It also makes the larb looser and softer in texture.