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Vegan Larb Salad

My LOVE of Thai Cuisine is an understatement. Such bold and rich flavors in one dish! Back in the day, I frequented a Thai spot in a pretty posh part of Atlanta called, Surin Thailand. There, I found myself eating this amazing dish called Larb Salad all the time. Well, back in the day I used to eat chicken. This dish is typically prepared with ground meat, like ground chicken or ground pork. Of course, I don't eat those foods anymore but I still crave larb. So I had the idea to recreate this amazing dish using plant-based substitutes for ground meat.

 

In my version of Vegan Larb Salad, I use walnuts and cauliflower rice to make my ground "nut meat". This was the dish that I prepared this past Sunday on the cooking show, and as my gift to you on this Sweetheart's Day, I encourage you to make it for someone you love. It is super simple and it tastes amazing. Here is the recipe:

VEGAN LARB SALAD

 

INGREDIENTS:
<For Serving Shell>
Napa Cabbage or Red Cabbage, cut into little serving leaves or shredded in the form of a slaw and reserved to the side


<For Larb>
1 Cup of Walnuts, soaked
1/4 Head of Cauliflower, grounded into Rice (You can buy this already prepared or make it yourself)

2 Tablespoons of Sesame Seed Oil

1/2 Green Onion, minced

1/2 cup carrots, shredded
1/4 cup of Fresh Mint, chopped

1/4 cup of Fresh Cilantro, chopped

1/4 cup red peppers, diced
1-2 Tablespoons of Coconut Aminos

1 - 2 Pinches of Himalayan Salt

2 Tablespoon of a Thai Chili Sweet Sauce

1 Lime, juice of 

Handful of sprouts for garnishment 

1 Shot of Love

METHOD:

<For Serving Shell> - Rinse cabbage leaves well and put cut into little serving pieces. Your alternative is to shred them and then top larb with it. 

 

<Larb> - In medium sized pan, first add sesame seed oil. Next, add onions and slightly brown it. Next, add the walnuts, cauliflower, and carrots and sauté mixture together. You will then add in all of your spices, mint, cilantro, and red pepper. As you sauté, it should resemble ground meat coming together. Next add coconut aminos, a little pinch of salt and Thai chili sweet sauce. Let this mixture cool for about 5 minutes. You can put this on top of shredded cabbage or you can use the leaf of the cabbage to make serving cups. Last thing is to garnish with fresh lime juice and sprouts and then eat it like it's going out of style!

 

Enjoy!

 

*Remember our RAW food group event, Spring Into the RAW, is coming up March 20-29, 2018. Pre-Registration is currently open. Check out the link for more information about the event: www.EatWhereYouAre.net

 

Also, if you haven't checked out the videos for the plant-based cooking show, be sure to visit the COOKING SHOWS link on my web page. The video for the Vegan Larb Salad is below. Oh yeah, if you haven't subscribed to my YOUTUBE channel, What are you waiting for? Handle that right now! Take care until next time!

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