Are you craving something refreshing, flavourful, tangy and spicy? Does your heart go “Ga Ga” over meaty salads? If your answer is yes, then Thai Larb salad is the one for you. Made with ground meat, herbs and vegetables, Thai Larb is a salad that is generally served either with rice or in a lettuce wrap. Quite easy and laborsaving, Larb is low in carbs, grain-free, gluten-free and low in fats. Do you also want to try this flavourful and bright salad at home? Here’s the recipe you can try. Preparation time- 15 minutesCooking time- 15 minutesServings- 4INGREDIENTS2 tbsp vinegar1 large red onion, half diced and the other half sliced5 garlic cloves, chopped 4 tbsp lemongrass 1 tsp chilli flakes ½ tsp white pepper powder ½ tsp salt250 grams ground chicken or any meat of your choice2 cucumbers, diced 2 radishes, chopped 3 scallions, sliced 1 tbsp green chillies, chopped ½ cup coriander leaves, chopped ½ cup mint leaves, chopped ½ cup basil leaves, chopped 2 tbsp fish sauce 1 tsp honey2 tbsp lime juice 2 lettuce leavesMETHODPickle the sliced onions with hot water and vinegar and keep them in the fridge. Heat oil in a pan and add the diced onions, garlic, lemongrass and chilli flakes and saute for 3-4 minutes. Add the meat and cook till excess water present in it evaporates. Drain the fat from the meat using a strainer. In a bowl, add the cucumber, radishes, scallions, fresh herbs and the chopped chillies. Remove the meat from the heat once it's cooked and add it to the bowl with the veggies. Take the pickled onions out of the fridge and add them to the same bowl. Finally, season the salad with salt, pepper, honey, lime juice and fish sauce and serve. Traditionally, Larb is served warm with lettuce leaves or jasmine rice or both. Serve it on a rainy day and relish the authentic flavours of Thailand.