Thai Larb Salad

Our reimagined Thai Larb Salad offers a healthier, more adventurous journey into culinary excellence, captivating both the eye and the palate with its remarkable presentation and sensational taste.


Prep Time
15 mins

Cook Time
15 mins

Prepare to tantalise your taste buds with our twist on the traditional Thai Larb Salad. We’ve taken the path less traveled, opting for lean and protein-rich pheasant instead of pork. This vibrant dish bursts with a kaleidoscope of colours that ignite your senses, while the invigorating flavours refresh your palate. Experience the tender pheasant harmonising with zesty lime, toasted rice, fragrant herbs, and a hint of chilli for a touch of excitement.


Serving 4
600g x Pheasant Mince
1 x Red Onion
2 tbsp x Rice Wine Vinegar
3 x Garlic Cloves
4 tbsp x Fresh Lemongrass
Handful x Coriander
Handful x Mint
210g x Cucumber
Handful x Thai Basil
5 tbsp x Lime Juice
1 tsp x Brown Sugar
To taste Fresh Chilis

1. First you need to pickle half

the red onion. Take the diced onion add to a bowl, cover with 1/2 a mug of boiling water and 2 tablespoons vinegar then place in the fridge until needed.

2. Heat the oil

in a pan then add the rest of the onion and sweat it then add in the garlic, lemon grass and chili flakes. Then add in the pheasant mince, season with salt and pepper and breakdown the mince with a wooden spoon.

3. In a separate bowl

add the chopped cucumber, radish, spring onions, mint, basil, coriander and fresh chili (optional) in a bowl. Once the meat has cooked then add it to the herbs along with the strained pickled onions.

4. To finish add

the fish sauce, lime juice and sugar add more of each to your taste. Then you can serve it with rice or salad depending if you want it hot or cold.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Pheasant recipes