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Larb (also spelled laab or laap) is a bright, herb-packed meat salad from Laos and northeastern Thailand, made by tossing cooked ground meat with lime juice, fish sauce, chilies, toasted rice powder, and lots of fresh herbs for a dish that’s savory, tangy, and deeply aromatic. This is larb with a “use what you’ve got” mindset. Ground meat gets stretched with finely chopped vegetables—think mushrooms, carrots, zucchini, or the last handful of cabbage in the crisper—then tossed with lime, herbs, chili, and toasted rice powder. It’s bright, punchy, and a perfect way to turn a nearly-empty fridge into something exciting. Serve it with lettuce cups, rice, or tucked into cabbage leaves.

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