35 min serves 2-4

Thai Beef Larb Mason Jar Salad

No sacrificing bold flavors for good health with this vibrant salad. We always have a tube of Thai herb paste in our fridge. It’s a blend of lemongrass, cilantro, chili, ginger, garlic, and lime and saves on prep time. 
Gluten-Free Keto Paleo Whole30

ACTIVE: 25 min. PASSIVE: 10 min. DIFFICULTY Easy


  • 1 T coconut oil
  • 1 16 oz package Pre 95% ground beef
  • 2 T Thai herb paste
  • Zest of 1/2 lime
  • 2 T fish sauce
  • 2 T coconut aminos
  • 1/4 t kosher salt
  • 1/4 head red cabbage, thinly shredded (about 2 cups)
  • 1/4 C grated carrots
  • 1/4 red onion, very thinly sliced (about 1/3 cup)
  • 1/2 English cucumber, peeled and quartered (about 1/2 cup)
  • 1/4 C fresh cilantro leaves
  • 1/4 C chopped roasted cashews
  • 2 T toasted coconut flakes
  • 4 T olive oil
  • 1 t sesame oil
  • 1 T coconut aminos
  • 1 T Thai herb paste
  1. Heat coconut oil in a sauté pan over medium high heat. Add ground beef and cook until it begins to brown, about 2 minutes. Add herb paste and continue to cook, breaking up the ground beef until it is cooked through, about 8 minutes total. Add the lime zest, lime juice, fish sauce, and salt, stir to combine.
  2. Assemble the red cabbage, carrots, onion, and cucumbers in a large bowl or glass jar if not using right away.
  3. Put the dressing ingredients in a small jar with a tight fitting lid. Shake vigorously until well blended.
  4. When ready to serve, pour dressing over salad, toss to combine and top each serving with the cilantro leaves, chopped cashews, and toasted coconut.


Amount per 253g

  • 253g

    1 serving
  • 445kcal

  • 33.96g

  • 750mg

  • 1.8g

  • 22.2g

  • 10.09g

  • 3.81g


Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Jennifer Borchardt