Brussel Sprouts Larb Salad

Zingy turkey larb with shaved Brussels — revamping two of the most hated players at the Christmas dinner table.

10 minutes prep

15 minutes cook

Serves 2

Nell Carter

Ingredients

Turkey mix:

400gturkey mince

2 tspneutral oil

2garlic cloves, minced

1small shallot, finely sliced

1–2chillies (Thai or red), finely chopped

1 tbspfish sauce

1–2 tbsplime juice (to taste)

1 tspsugar (palm sugar or caster)

2–3 tbspwater or chicken stock (to loosen if dry)

Brussels sprouts salad base:

250gBrussels sprouts, finely shaved

3spring onions, sliced

handfulfresh mint leaves

handful fresh coriander

handfulThai basil

2 tbsptoasted rice powder (khao khua)

Extra dressing:

1 tbspfish sauce

1–2 tbsplime juice

1 tspsugar

1–2 tbspwarm water or stock

pinchchilli flakes

To serve:

jasmine rice

chopped peanuts

lime wedges, for squeezing

A bright, punchy Brussels sprouts and turkey larb loaded with herbs, lime, chilli and toasted rice. Light yet satisfying, full of crunch, and perfect as a quick weeknight dinner or tucked into lettuce cups for extra freshness.

Method

Shred the sprouts finely using a mandolin or sharp knife, then put in a big bowl.

Toast 2 tbsp jasmine rice in a dry pan until deeply golden, then blitz to a coarse powder.

Cook turkey mince in a little oil, breaking it up gently. Add a touch more oil, then add garlic, shallot and chilli, and cook for another couple of minutes until the shallot has slightly softened.

Season with fish sauce, lime juice and sugar, then add 2–3 tbsp water/stock to ensure it's not dry.

Make extra dressing by combining fish sauce, lime juice, sugar, and stock.

Add the turkey mixture to the sprouts bowl, along with spring onions, herbs, and toasted rice powder. Then, pour over dressing and toss until everything is coated and juicy.

Taste + adjust (more lime, fish sauce, or rice powder), garnish with crunchy peanuts and a squeeze of lime, then serve with rice.