Lettuce Wrap Salad Recipes

ASIAN LETTUCE WRAPS

Steps:

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
• Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

LETTUCE-WRAP SALAD

Steps:

• Chop nuts in food processor (or with hammer, etc) until coarsely ground. Toast in oil in skillet over low-medium heat.
• Crumble tofu into skillet. Add carrot, bok choy, soy sauce, vinegar, mustard, basil and about a tablespoon of water. Stir until mixed then cover and let steam until carrots are tender (about 3 minutes).
• Meanwhile, divide lettuce between 2 large bowls. Top with walnut mixture. Drizzle with your favorite store-bought Asian salad dressing or make your own by reconstituting miso in lime juice and adding water until desired consistency is acheived. Sprinkle both salads with sesame seeds.