Lettuce Wrap Salad with Three Sauces
Recipe URL
Yield: Serves: 2 to 3
Ingredients:
- 1 1/2 cups jícama, finely chopped
- 1 1/2 cups shiitake mushrooms, finely chopped
- 1/4 cup red onion, finely chopped
- 3/4 cup red bell pepper, finely chopped
- 1 cup bean sprouts, finely chopped
- 2 scallions, finely chopped
- 1/2 cup Chinese pea pods (snow peas), finely sliced
- 3 tablespoons tamari
- 1 tablespoon lime juice
- 1 tablespoon extra-virgin olive oil
- 1 head butter lettuce leaves
- 1/2 cup mint leaves
- 1/2 bunch cilantro, with stems
Directions:
- Wash lettuce leaves and wrap in paper or kitchen towels. Place in refrigerator to chill and crisp.
- Place ingredients in dehydrator at 110 degrees for 1 hour to warm and slightly soften vegetables.
- Marinate chopped vegetables except lettuce, mint, and cilantro, in oil and tamari for 10 minutes.
To serve:
- Place filling on plate and serve lettuce leaves, cilantro, and mint on a separate plate.
- Make wrap by placing filling on a butter lettuce leaf, along with a piece of mint, cilantro leaves, and a drizzle each of the peanut, cilantro, and tamari sauces.
- Filling can be served warm or cold.
3 Dipping Sauces
Peanut sauce
- 1/4 cup raw peanut butter or almond butter
- 1 garlic clove, minced
- Juice of 1 lime
- 2 t ablespoons agave nectar
- 3 tablespoons tamari or nama shoyu
- 3 tablespoons water
- 2 teaspoons grated ginger or pinch of powdered ginger
- Pinch crushed red pepper flakes to taste; or for a spicier version, add finely chopped serrano chili
In a mixing bowl, whisk together nut butter, garlic, lime juice, agave nectar, tamari, water, ginger, red pepper flakes. Mix until smooth, adding water as needed to reach pourable consistency.
Cilantro sauce
- 1/2 cup cilantro, finely chopped
- Juice from 1/2 lime
- 1 tablespoon of water
- Dash of sweetener of choice
Stir until smooth.
Coconut aminos or tamari
- 2 tablespoons coconut aminos or tamari
- 2 tablespoons water
Stir together.