What if I don't have a dehydrator for this raw Thai Larb Salad?

If you don't have a dehydrator, you can lightly toast the walnuts, but the recipe will no longer be considered raw. The mushroom crumbles can be served without dehydrating, though the texture will differ.

Can I use different types of mushrooms for the larb base?

The recipe specifically calls for oyster mushrooms or portobello mushrooms, which are marinated and then pulsed with walnuts to create the crumble texture.

What gives the dressing its unique umami flavor?

The dressing incorporates dulse flakes and kelp powder, along with liquid aminos and lime juice, to create a distinct savory and zesty profile.

Why do the oyster mushrooms need to marinate for 30 minutes?

Marinating the mushrooms in coconut aminos and salt for 30 minutes allows them to release excess water and absorb flavor, which is then drained and set aside.

How should I store leftover Raw Thai Larb Salad?

This salad is best enjoyed fresh. If you have leftovers, store the crumble mixture and dressing separately from the lettuce and herbs in airtight containers in the refrigerator for up to 1-2 days, then combine just before serving.

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Raw Thai Larb Salad
[Vegan, Gluten-Free]

MS By: Mariko Sakata

Author Bio

Mariko Sakata is a raw food chef and educator. She has a passion for creating... Read More

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Raw Thai Larb Salad on romaine, with mushroom and walnut crumbles, fresh mint, cilantro, shallots, green onions, and lime dressing.

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Raw Thai Larb Salad [Vegan, Gluten-Free]

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A larb salad is traditionally a citrusy, ground meat salad native to Thailand and is the National Dish of Laos. However, this veganized version uses a savory combination oyster mushrooms and walnuts to make a light, flavorful crumble that tastes better than the original version. The crumble is laid atop... Read More

Ingredients You Need for Raw Thai Larb Salad [Vegan, Gluten-Free]

For the Larb:

1 cup walnuts
9.5 ounces of oyster mushrooms or 2 large portabello mushrooms
2 tablespoons coconut aminos
1/4 teaspoon salt

For the Salad:

1 head of romaine lettuce
About 16 mint leaves or more if you'd like
About 16 cilantro leaves or more if you'd like

For the Dressing:

1 tablespoon liquid aminos
1 teaspoon maple syrup
7 1/2 tablespoons lime juice (3 limes)
1 teaspoon dulse flakes
1/2 teaspoon kelp powder (kelp ground into a fine powder)
1/2-1 teaspoon chili flakes
A pinch of salt
Mint, to garnish
Cilantro leaves, to garnish
Green onion, to garnish
Shallots, to garnish

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How to Prepare Raw Thai Larb Salad [Vegan, Gluten-Free]

Roughly chop up the mushrooms and put them in a bowl and add coconut aminos and salt. Toss everything well and let it sit for 30 minutes.
Once you are done marinating, you will notice the oyster mushrooms released quite a bit of water. Pour out the water, and keep this liquid, setting it aside.
Soak and dry the walnuts in a dehydrator before hand. If you do not have a dehydrator, you can lightly toast them but the recipe won't be raw anymore.
Place the oyster mushrooms (without the marinating liquid) and walnuts into the food processor and pulse them until they look like crumbles. Don't over process the mixture as it'll end up becoming a paste.
Transfer the oyster mushroom and walnut crumbles into a bowl.
Whisk together the dressing ingredients in a small bowl. Pour in 2 tablespoons of the dressing into the crumble mixture and toss it well.
If you own a dehydrator, line the tray with a mesh sheet, then a silicone sheet. Spread out the crumble mixture thinly and evenly. Put it in the dehydrator and dry on 115℉ (46℃) for 2-3 hours. If you do not own a dehydrator, skip to the next step.
Thinly slice the romaine lettuce and plate it. Mix in the mint and cilantro leaves into the crumble mixture and toss everything gently.
Place the crumble mixture on top of the lettuce leaves.
Garnish it with some more mint and cilantro leaves, sliced shallots, and sliced green onions. Drizzle the dressing generously on top.