A larb salad is traditionally a citrusy, ground meat salad native to Thailand and is the National Dish of Laos. However, this veganized version uses a savory combination oyster mushrooms and walnuts to make a light, flavorful crumble that tastes better than the original version. The crumble is laid atop a fresh romaine, mint, and cilantro salad and tossed in a zesty dressing. This refreshing salad is the perfect thing for a warm afternoon.
RAW THAI LARB SALAD [VEGAN, GLUTEN-FREE]
FOR THE LARB:
1 cup walnuts
9.5 ounces of oyster mushrooms or 2 large portabello mushrooms
2 tablespoons coconut aminos
1/4 teaspoon salt
FOR THE SALAD:
1 head of romaine lettuce
About 16 mint leaves or more if you’d like
About 16 cilantro leaves or more if you’d like
FOR THE DRESSING:
1 tablespoon liquid aminos
1 teaspoon maple syrup
7 1/2 tablespoons lime juice (3 limes)
1 teaspoon dulse flakes
1/2 teaspoon kelp powder (kelp ground into a fine powder)
1/2-1 teaspoon chili flakes
A pinch of salt
Mint, to garnish
Cilantro leaves, to garnish
Green onion, to garnish
Shallots, to garnish
Roughly chop up the mushrooms and put them in a bowl and add coconut aminos and salt. Toss everything well and let it sit for 30 minutes.
Once you are done marinating, you will notice the oyster mushrooms released quite a bit of water. Pour out the water, and keep this liquid, setting it aside.
Soak and dry the walnuts in a dehydrator before hand. If you do not have a dehydrator, you can lightly toast them but the recipe won’t be raw anymore.
Place the oyster mushrooms (without the marinating liquid) and walnuts into the food processor and pulse them until they look like crumbles. Don’t over process the mixture as it’ll end up becoming a paste.
Transfer the oyster mushroom and walnut crumbles into a bowl.
Whisk together the dressing ingredients in a small bowl. Pour in 2 tablespoons of the dressing into the crumble mixture and toss it well.
If you own a dehydrator, line the tray with a mesh sheet, then a silicone sheet. Spread out the crumble mixture thinly and evenly. Put it in the dehydrator and dry on 115℉ (46℃) for 2-3 hours. If you do not own a dehydrator, skip to the next step.
Thinly slice the romaine lettuce and plate it. Mix in the mint and cilantro leaves into the crumble mixture and toss everything gently.
Place the crumble mixture on top of the lettuce leaves.
Garnish it with some more mint and cilantro leaves, sliced shallots, and sliced green onions. Drizzle the dressing generously on top.