Thai Larb Salad | Peachy the Magazine

Ingredients

• ½ cup hot water
• 2 tablespoons white or rice wine vinegar
• 1 red onion (divided, see directions)
• 3 garlic cloves, roughly chopped
• 4 tablespoons lemongrass, finely minced
• 1 teaspoon chili flakes, or more to taste
• 16 ounces ground chicken, turkey, beef or lamb
• ½ teaspoon salt
• ½ teaspoon pepper
• 1–3 tablespoons toasted rice powder, optional (see note)
• 2 cups cucumber, sliced or diced
• 2–3 radishes, sliced
• 3 scallions, thinly sliced
• 1 tablespoon fresh chili, finely minced, optional (substitute jalapeño or Thai red chili paste)
• ½ cup chopped cilantro
• ½ cup chopped mint
• ½ cup chopped basil (preferably Thai basil)
• 2 tablespoons fish sauce
• 4–5 tablespoons lime juice
• 1 teaspoon brown sugar, maple syrup or honey
• Finely chopped fresh chili, optional
• Lettuce leaves or jasmine rice, to serve