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Recipe Collab: I Heart Keenwah Thai Larb Salad

Larb is a meat salad that's considered the unofficial national dish of Laos. We sent our jackfruit Shredded Chicken to our friends at I Heart Keenwah, and they came up with a vegan version of Larb Salad using their yummy Toasted Quinoa. Enjoy the recipe, and check out their website to learn about their other quinoa products.

Ingredients: 
Juice of 2 limes (~1/4 cup)
Juice of 1/2 lemon
2 Tbsp brown sugar
2 Tbsp soy sauce
2 Tbsp oil (e.g., peanut oil)
1 Tbsp red chili flakes (Thai or Korean)
3 shallots, thinly sliced
1 serrano chili, thinly sliced
1 7.0oz package Herbivorous Butcher vegan Shredded Chicken (7.5oz) 
2 chopped scallions
1 cup chopped mint
1/2 cup chopped cilantro
1 head Boston lettuce leaves
1 cup I Heart Keenwah Toasted Tricolor Quinoa, cooled (follow cooking directions on packet)
Salt and pepper to taste

Directions:
1. In a large mixing bowl, whisk together lime juice, lemon juice, sugar, soy sauce, and oil.
2. Add red chili flakes, shallots, and serrano chili and stir.
3. Fold in vegan shredded jackfruit chicken, scallions, mint and cilantro. Salt and pepper to taste.
4. Serve with a side of lettuce leaves and tricolor quinoa.

To eat, spoon chicken mixture and quinoa on lettuce wrapper and enjoy.

Thank you to I Heart Keenwah for providing the recipe and photograph!
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