Dairy Free Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavor, these lettuce wraps are the kind of dish that disappears fast at the table. The pork gets cooked in coconut oil and tossed with a punchy dressing of coconut aminos, fresh lime juice, ginger, and turmeric — no fish sauce, no butter, no cream, nothing that would trip up anyone avoiding dairy. What makes this version sing is the generous handful of fresh mint, cilantro, and basil folded in at the end, so every bite is fragrant and lively. Butter lettuce cups do the heavy lifting as a vessel, keeping things light and naturally gluten-free adjacent without any extra effort. The cool crunch of optional cucumber slices alongside the warm, savory pork is a textural contrast you'll want every single time. This is the kind of weeknight meal that feels restaurant-worthy but comes together in one skillet with minimal cleanup.
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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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