Mix all dressing ingredients together; set aside.
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.
Spoon turkey mixture onto radicchio leaves and serve. Steamed brown rice would be nice as an accompaniment.
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.