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Thai Spicy Herbs Salad with Quorn Meat Free Mince

Commonly known as Larb, this meat-free twist to a popular salad dish in Thailand and Laos will pack a punch with its citrusy flavours, combined with the sweetness and crunchy texture from its ingredients. What’s more, it comes with loads of goodness like protein and fibre from Quorn Mince

Serves 4

20 mins

A Little Effort

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Meat Free Mince

High in Protein

Gluten Free

Low in Saturated Fat


  • 300g Quorn Meat Free Mince
  • 80g shallot – thinly sliced
  • 1 tbsp coriander – chopped
  • 8 pieces kaffir lime leaf – thinly sliced
  • 1 bud Ginger flower – finely chopped
  • ½ cup mint leaves – whole
  • 2 dragon fruit – halved and flesh removed to be used as a bowl
  • 3 tbsp vegetable oil
  • 100ml vegetable consommé (refer to recipe below)
  • ½ cup puffed rice and extra for garnishing
  • ¼ cup lime juice
  • 2 tbsp light soy sauce
  • 2 tbsp dried chili powder

Vegetable Consommé:

  • 300g Chinese cabbage
  • 300g celery
  • 300g carrot
  • 200g white onion
  • 200g dried soy bean – soaked in water for an hour
  • 10g white peppercorn
  • 3L water


  1. Heat pan over medium heat. Add oil, vegetable consommé and Quorn Meat Free Mince, stirring well until all the ingredients are heated through. Turn off the heat.
  2. Add light soy sauce, dried chilli powder, lime juice, shallots, kaffir lime leaves, ginger flower, puffed rice, and stir to mix well.
  3. Add mint leaves and chopped coriander to the mixture.
  4. To serve, scoop Mince mixture into the hollowed dragon fruit halves and garnish with puffed rice.

Vegetable Consommé:

  1. Dice all vegetables
  2. In a large stock pot, bring 3L of water to boil, and add in all ingredients then bring to boiling
  3. Simmer over a low heat for an hour or until the liquid has reduced to about 1 litre
  4. Remove the vegetables and store the stock for use.

Recipe Inspiration

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