Culinary Cannabis

Laab (Larb) Salad Story
Hello Every One!
Thanks for stopping by today to talk about Laab (or the Americanized version Larb) salad. This recipe
comes to us from either Thailand or Laos, depending on which reference you check. In the US, this salad
gained popularity in Thai restaurants in the 1980’s. Starting in the early 2000’s the Thai government
sponsored a program training local chefs and sending them abroad to open Thai restaurants, so
Americans almost universally consider it a Thia dish. Laab, however, is considered the naƟonal dish of
Laos. Laab is also considered a “Lucky” food, served at celebrations and holidays. That makes this a
perfect dish to serve during New Year’s celebrations across the globe.
This salad of chopped meat, spices, herbs and vegetables comes together in approximately 30 minutes
and uses ingredients commonly found in supermarkets, so no need to worry if you aren’t close to an
Asian market. The only ingredient I couldn’t find at my local mega-mart was Thai basil. If you have the
same issue, ‘regular’ Italian basil can be used in a pinch, but the flavor won’t be quite the same.
In a traditional version of the salad, the oil porton of the Vinaigrette comes from the fat remaining after cooking the protein. To make an infused version, simply drain the fat from the meat and use an infused
oil in the vinegarette. Laab can be made with most any finely chopped protein…chicken, beef, pork,
lamb or seafood. It can also be made with tofu as the protein source. Laab can be served hot, at room
temperature or cold. I prefer mine either hot or room temperature.
I used Gelato Casamingo infused olive oil as the infusion in this recipe. It was dispensary purchased and
tested at 31.60% THC, so a liƩle of the infusion goes a long way.

I used Gelato Casamingo infused olive oil as the infusion in this recipe. It was dispensary purchased and
tested at 31.60% THC, so a liƩle of the infusion goes a long way.

Laab (Larb) Salad Recipe
½ c hot water
1 T rice wine vinegar
1 large red onion, divided, ½ thin sliced, the other half diced
1 T neutral oil such as canola or vegetable
3 garlic cloves rough chopped
4 T finely minced lemongrass
1 t red pepper flakes
1 lb minced protein of your choice (I used ground beef)
Salt and pepper to taste
1 c thinly sliced cucumbers (I used small Persian cucumbers and did not peel)
2-3 radishes, sliced thin
4 scallions, thinly sliced on the bias
1 tablespoon finely minced fresh Thai Chilis (or sub with jalapeno or serrano chilis)
½ c chopped cilantro
¼ c chopped mint
½ c Thai Basil
3 T fish sauce
¼ c fresh squeezed lime juice
1 t honey
1 T soy sauce
¼ c infused oil
Additional fresh minced chilis – use whatever amount suits your taste
Optional for serving steamed rice, bibb lettuce cups, crushed peanuts
In a small bowl combine hot water, rice wine vinegar and the sliced red onion. Set aside while preparing
remaining ingredients.
Heat 1 T oil in large skillet or wok. Add diced red onion, garlic, lemongrass and red pepper flakes. Stir fry
for 1-2 minutes or Until fragrant. Add minced protein of your choice. Break up meat into very small
pieces and stir fry Until no pink remains. Add Salt and pepper to taste and mix to combine. Drain meat
mixture in colander or fine mesh strainer. Set aside.
Combine cucumbers, radishes, scallions, fresh chilis, cilantro, mint, basil and drained pickled onions on
large Platter. Create a space in the center of the Platter and add the meat mixture.
Combine fish sauce, lime juice, honey, soy sauce and infused oil in jar. Shake vigorously to combine
ingredients. Pour Vinaigrette over salad.

I used Gelato Casamingo infused olive oil as the infusion in this recipe. It was dispensar

You can toss the salad at this point or serve as a composed salad by leaving the ingredients un-tossed.
Top with ground peanuts if desired.
You can also serve this over rice or in leƩuce cups with or without the rice component

As with all cannabis infused food start with a small serving till you learn your tolerance level.Keep out of reach if children and pets.

Culinarily Yours in Cannabis,

Mary Ann