Artificial Food Coloring Free Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavor, these lettuce wraps deliver everything you want from a Thai-inspired larb — tangy lime, warm ginger, earthy turmeric, and a generous pile of fresh mint, cilantro, and basil folded right into savory ground pork. The whole thing comes together in a single skillet, which makes it as weeknight-friendly as it is impressive for a crowd. Coconut aminos stand in for conventional soy sauce here, keeping the ingredient list clean and free from the synthetic additives and dyes that sneak into many bottled condiments and sauces. Every component — from the coconut oil to the fresh herbs to the crisp butter lettuce cups — is naturally vibrant without needing any artificial help. That golden hue you see? That's just turmeric doing its thing. Spoon the fragrant pork into cool, cupped lettuce leaves, tuck in a few cucumber slices, and squeeze a lime wedge over the top for a finish that tastes like it took way more effort than it did.
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Learn more →Ingredients
4 servings
For the larb
- 1 lb ground pork
- 2 tbsp coconut aminos
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ½ tsp fine sea salt
- 1 tbsp coconut oil
- 4 scallions, thinly sliced (green parts only)
- ½ cup fresh mint leaves, roughly torn
- ½ cup fresh cilantro leaves and tender stems, roughly chopped
- 2 tbsp fresh basil leaves, roughly torn
- 1 small shallot, very thinly sliced
For serving
- 1 head butter lettuce, leaves separated and washed
- 1 small cucumber, thinly sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, lime juice, grated ginger, turmeric, and salt until combined. Set aside.
- 2
Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a spoon, until no pink remains and the meat is cooked through, reaching an internal temperature of 160°F (71°C), about 7–9 minutes.
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