Celery 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, fragrant fresh herbs, and savory ground pork — all tucked into crisp butter lettuce cups. The dressing comes together with coconut aminos, ginger, and turmeric, giving the pork a deeply aromatic coating without relying on any of the usual suspects that can sneak celery derivatives into a dish. Because every ingredient here is whole and straightforward, you stay in complete control of what goes into the bowl. The finishing move of folding in fresh mint, cilantro, and basil off the heat keeps the herbs vibrant and the whole thing tasting impossibly fresh. Cucumber slices and extra lime wedges on the side add cool crunch and a little extra brightness that makes each bite feel like it was assembled at a restaurant. This is the kind of recipe that looks impressive on a platter but comes together in under twenty minutes of active cooking, making it just as good for a weeknight dinner as it is for entertaining.
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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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