This recipe came from here
I changed it to be very Thai inspired adding some Thai basil, lemon grass paste and coconut oil. Costcos coconut oil has a lovely distinctive coconut flavor that I like. I made it once with tuna and once with canned chicken. I can see it made as a shrimp salad or a salad without meat. It is a good salad without the lettuce. I added some crunchy rice noodles - WOW! It is healthy crunchy and I know I will make it often for lunch. This makes about 4 servings.
THAI LETTUCE WRAPS
Chop small:
2 C. cabbage
1 C. broccoli
1 C. course grated carrot
(or use 4 cups of slaw mix)
Add:
3-4 T. minced cilantro
1 T. Thai basil or regular basil chopped
(optional)
2 chopped green onions (I used some chives from my garden)
Dressing:
Put 2 T. coconut oil in a
small frying pan and grate in 1 large clove of garlic and fry just until it
starts to brown. (I don't like raw garlic so I usually do this as it infuses your oil with a toasty garlic flavor)
Add:
2 T. rice vinegar
1 T. soy sauce
½ tsp. sesame oil
2 tsp. grated ginger (peel and freeze your ginger for future use. It grates easier)
½ tsp. honey
Juice of 1 lime
2 tsp. of lemon grass paste
(optional) If you use reduce the lime to
½
½ tsp. Sriracha (optional)
not enough to make it hot but adds a nice color.
When ready to serve add 1/2 C. dry roasted peanuts or you could use cashews and a can of drained tuna or chicken. Toss with the dressing and enjoy!
When ready to serve add 1/2 C. dry roasted peanuts or you could use cashews and a can of drained tuna or chicken. Toss with the dressing and enjoy!
I didn't have slaw mix so made my own.
As a salad with crunchy rice noodles.
