Chicken larb with peanuts

Here's another great dish served in a leaf as a wrap--here a cabbage leaf rather than lettuce. I was dubious, but the cabbage worked well, adding some crunch as well as flavor. I have a large stand of mint in my garden, so in the summer I'm always on the lookout for a recipe that uses fresh mint--this is a keeper! It's also quite easy to put together; the only thing that is cooked is the ground chicken or turkey. A Cuisinart speeded up the significant amount of chopping.

CHICKEN LARB WITH PEANUTS

adapted from https://www.splendidtable.org/recipes/chicken-larb-with-georgia-peanuts

serves 5-6

1 lb ground chicken or turkey (I used turkey)

2 cups cold water, more if needed

1/4 cup finely chopped fresh ginger

2 cups fresh mint leaves, chopped (a little less is fine)

1 cup fresh cilantro leaves, chopped

4 Thai red chiles, or to taste, seeded and finely chopped (I used one large jalapeno and 1 large banana pepper)

3 carrots, grated

3/4 cup unsalted roasted peanuts, chopped

2 shallots, very thinly sliced (about 1/2 cup)

3 green onions, chopped

juice of 2 limes

3 T. fish sauce

1 head cabbage, cored, leaves separated

1.     Place the chicken or turkey in a medium saucepan. Add cold water to cover (about 2 cups). Bring to a boil and then reduce the heat to a simmer. Cook gently, breaking up the meat with a wooden spoon while it cooks, until the meat is opaque, 5-7 minutes. Remove from the heat and drain well, letting it cool slightly.

2.     Mix together in a large bowl everything from the ginger through the green onions. (I've put the list in an order that makes sense for multi-tasking with the Cuisinart.) Mix in the drained meat.

3.     Mix together the lime juice and fish sauce. Pour over the veggies/meat and mix up well.

4.     To serve, put a spoonful of the larb in a cabbage leaf and fold the leaf like a taco to eat.