These yummy lettuce are a crowd pleaser. I originally made them for a Labor Day get together. My mom, who is a raw food activist, was there and I wanted to make sure there was something for her on the buffet full of burgers and cookies.
The wraps are easy to make. The filling can be made ahead and will keep for a couple of days in the fridge, so you can enjoy them for lunch or a quick snack. You can set them out at a party or meeting and they’ll still look and taste great after a couple of hours. Enjoy!
Raw Asian Lettuce Wraps
Yield: about 12 wraps
1 tsp. honey
1/2 tsp. fresh ginger, grated
2 cloves garlic, crushed
fresh ground black pepper
pinch of red pepper flakes (optional)
1 cup almonds, soaked overnight and air dried
½ cup sunflower seeds
1 cup carrots, grated
½ cup green onions, sliced
1 tsp. sesame oil
1 head butter lettuce (boston or bibb), rinsed and dried
bean sprouts, pea sprouts or grated carrot for garnish
In a food processor, pulse the honey, nama shoyu, ginger, garlic and peppers until combined.
Add nuts, carrots and green onions. Pulse until the mixture is at the desired consistency.
Add sesame oil. Pulse to incorporate.
Scoop filling into prepared lettuce leafs. Sprinkle with garnish.
- Substitute nuts as you choose. Walnuts will provide a heartier flavor. Macadamia nuts will create creamier mixture. Experiment with what you have in the pantry. (Not all nuts need to be soaked overnight.)
- Layer the bottom of the lettuce wrap with raw nori sheets (seaweed paper).
- Substitute sesame oil with 1 tsp. of olive oil.
The other night for dinner we had “leftover night”. So, I made up a plate of these wraps for my dinner. My son asked if I was eating “hand salad”. I quite like the term. If I ever open a food truck, you’ll find these in the “hand salad” section.
(This blog was originally posted on yoginiinprogress.blogspot.com.) Updated 9/24/2017