Thai venison larb salad

A bowl of salad with green and brown lettuce topped with meat, red chilli and lime. A pair of chopsticks.
Quick, easy, and light weeknight dinner recipe. Combination of the fragrant exotic herbs make this lean venison dish absolutely delicious and satisfying. Serve on plenty of greens.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Lunch, Salad
Cuisine Thai
Servings 4 people


Green salad


  • 3 tbsp fresh lime juice
  • 2 tbsp light brown sugar
  • 1 tbsp fish sauce
  • ½ red chilli finely chopped


  • Heat peanut oil in a frying pan or wok over medium heat. Add garlic, chilli, lemongrass and makrut leaves. When fragrant add venison mince and cook for 7-8 minutes, stirring often to break up the mince with a wooden spatula.
  • When the venison is cooked, add brown sugar, salt, fish sauce and lime juice. Cook for 1-2 minutes stirring, then fold in the red onion and coriander. Mix thoroughly.
  • Combine all dressing ingredients.
  • Arrange green salad ingredients in individual bowls, top venison larb drizzled with the dressing.


Learn how to prepare lemongrass here.
Learn how to prepare makrut leaves here.
Keyword gluten free, low carb
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1 Comment

  1. […] absolutely delicious and satisfying. Serve on plenty of greens. For the full recipe, please visit: […]

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