Today over on the Older Bolder Life I’ve posted a revised recipe for a delicious Thai-inspired Larb Salad; I’ve posted a similar recipe here on in years past, though like most things in the kitchen, we’ve been tinkering around the edges with this one and it just keeps getting better and better.
The initial version we posted here was shared by our friend in Austin, Chef Libby; I know she serves this at catered events “taco style” in lettuce or Napa cabbage leaves, though I share her penchant for just eating it out of a bowl over shredded Napa.
No matter how you choose to do it, this one’s damn good, and even better when you kick the spices up (use a really good chile or chile garlic paste…
Cheers.
