California Walnut Larb Lettuce Wraps

California Walnut Larb Lettuce Wraps
×

California Walnut Larb Lettuce Wraps

This vegetarian version of the traditional Lao salad is made with walnut meat. Served in lettuce with vegetables and a dipping sauce, it makes a light and fresh dish.

This recipe from California Walnut Board is an American Heart Association Heart-Check Certified Recipe.

Ingredients

Servings  8   Serving Size   2 lettuce wraps

Dipping Sauce

  • 1/4 cup fresh lime juice
  • 1-1/2 tablespoons fish sauce (or vegetarian substitute)
  • 1-1/2 tablespoons packed brown sugar
  • 1 Thai chili (thinly sliced)

Larb

  • 2 1/2 cups walnuts
  • 1 (15.5-ounce) can chickpeas (rinsed, drained)
  • 1/2 cup chopped shallots
  • 1/4 cup grapeseed oil (divided) OR
  • 1/4 cup canola oil (divided)
  • 2 tablespoons minced lemongrass
  • 4 teaspoons fish sauce (or vegetarian substitute)
  • 1 tablespoon minced ginger
  • 2 garlic cloves (minced)
  • 2 kaffir lime leaves (thinly sliced)
  • 1 to 2 Thai chilis (thinly sliced)
  • 2 scallions (thinly sliced)
  • 16 iceberg lettuce leaves or other leafy lettuce
  • 4 radishes (thinly sliced)
  • 2 Persian cucumbers (thinly sliced)
  • Mint and cilantro leaves and tender stems
  • 8 lime wedges

Directions

Tip: Click on step to mark as complete.

Dipping Sauce

  1. Stir together all ingredients in a small bowl and set aside.

Larb

  1. Place walnuts and chickpeas in a food processor and pulse until coarsely chopped.
  2. Add shallots, 2 tablespoons oil, lemongrass, fish sauce, ginger, garlic, lime leaves, and chilis. Pulse until mixture is finely chopped and resembles ground pork, stirring and moving the mixture around the food processor to ensure an even mix.
  3. Heat remaining oil in a large nonstick skillet over medium-high heat. Add “larb” mixture and sauté for 8 to 10 minutes or until mixture is nicely browned. Remove from heat and stir in scallions.
  4. Place lettuce leaves, radishes, cucumbers, herbs, and dipping sauce on a large platter and spoon “larb” into a serving bowl. Spoon “larb” into lettuce leaves and top with desired vegetables. Serve with lime wedges.

Nutrition Facts

California Walnut Larb Lettuce Wraps
CaloriesCalories
200 Per Serving
ProteinProtein
5g Per Serving
FiberFiber
4g Per Serving

Nutrition Facts

Calories 200
Total Fat 13.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 9.2 g
Monounsaturated Fat 2.0 g
Cholesterol 0 mg
Sodium 580 mg
Total Carbohydrate 17 g
Dietary Fiber 4 g
Sugars 6 g
Protein 5 g
 

This vegetarian version of the traditional Lao salad is made with walnut meat. Served in lettuce with vegetables and a dipping sauce, it makes a light and fresh dish.

This recipe from California Walnut Board is an American Heart Association Heart-Check Certified Recipe.

Nutrition Facts

California Walnut Larb Lettuce Wraps
CaloriesCalories
200 Per Serving
ProteinProtein
5g Per Serving
FiberFiber
4g Per Serving
×
Calories 200
Total Fat 13.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 9.2 g
Monounsaturated Fat 2.0 g
Cholesterol 0 mg
Sodium 580 mg
Total Carbohydrate 17 g
Dietary Fiber 4 g
Sugars 6 g
Protein 5 g

Ingredients

Servings  8   Serving Size   2 lettuce wraps

Dipping Sauce

  • 1/4 cup fresh lime juice
  • 1-1/2 tablespoons fish sauce (or vegetarian substitute)
  • 1-1/2 tablespoons packed brown sugar
  • 1 Thai chili (thinly sliced)

Larb

  • 2 1/2 cups walnuts
  • 1 (15.5-ounce) can chickpeas (rinsed, drained)
  • 1/2 cup chopped shallots
  • 1/4 cup grapeseed oil (divided) OR
  • 1/4 cup canola oil (divided)
  • 2 tablespoons minced lemongrass
  • 4 teaspoons fish sauce (or vegetarian substitute)
  • 1 tablespoon minced ginger
  • 2 garlic cloves (minced)
  • 2 kaffir lime leaves (thinly sliced)
  • 1 to 2 Thai chilis (thinly sliced)
  • 2 scallions (thinly sliced)
  • 16 iceberg lettuce leaves or other leafy lettuce
  • 4 radishes (thinly sliced)
  • 2 Persian cucumbers (thinly sliced)
  • Mint and cilantro leaves and tender stems
  • 8 lime wedges

Directions

Tip: Click on step to mark as complete.

Dipping Sauce

  1. Stir together all ingredients in a small bowl and set aside.

Larb

  1. Place walnuts and chickpeas in a food processor and pulse until coarsely chopped.
  2. Add shallots, 2 tablespoons oil, lemongrass, fish sauce, ginger, garlic, lime leaves, and chilis. Pulse until mixture is finely chopped and resembles ground pork, stirring and moving the mixture around the food processor to ensure an even mix.
  3. Heat remaining oil in a large nonstick skillet over medium-high heat. Add “larb” mixture and sauté for 8 to 10 minutes or until mixture is nicely browned. Remove from heat and stir in scallions.
  4. Place lettuce leaves, radishes, cucumbers, herbs, and dipping sauce on a large platter and spoon “larb” into a serving bowl. Spoon “larb” into lettuce leaves and top with desired vegetables. Serve with lime wedges.
 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.