Sesame Free Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps deliver everything you love about Thai larb without a drop of soy sauce or sesame in sight. Traditional larb recipes can be tricky territory for anyone avoiding sesame, since many versions lean on soy-based sauces or sesame oil for depth — but here, coconut aminos and fresh lime juice do all the heavy lifting, creating a tangy, savory dressing that's genuinely satisfying. The ground pork soaks up that citrusy, turmeric-kissed sauce beautifully, and once you fold in the mint, cilantro, and basil, the whole mixture becomes impossibly fragrant and fresh. Spooned into crisp butter lettuce cups, every bite has this perfect contrast of warm, juicy meat against cool, crunchy leaves. A few slices of cucumber tucked alongside add even more texture, and an extra squeeze of lime right before eating ties everything together. This is the kind of dish that feels impressive enough for a dinner party but comes together in under 20 minutes on a regular weeknight.
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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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