Linger

Hetty Lui McKinnon · Linger

Larb is originally from Laos but also popular in the northeastern and northern regions of Thailand. Traditionally a meat salad seasoned with fresh herbs, this vegan version features finely chopped cauliflower, which soaks up the spicy, citrusy sauce like a sponge. The ground rice is a traditional addition and, while it may seem fussy at first, takes only 5 minutes to do and really transforms the texture of the dish, adding a lovely aroma and nuttiness while also thickening up the sauce. You can skip it if you’re short on time. I have served this with lettuce leaves for a light salad, but I eat it with sticky rice (or white rice) for a more substantial meal.