Lettuce wraps with Peanut Sauce
Posted on by Terrie
Cascading Kitchen Notes
Notes
Uses our beautiful lettuce, zucchini, broccoli, carrots and week sevens' green onions, if you have any remaining.

Lettuce Wraps with Peanut Sauce
The Sauce
In 3 Tbs coconut oil (or other oil) sauté:
- 2 jalapenos-seeded and minced (unless you like less heat)
- 4-5 cloves garlic-minced
- 1 onion-finely diced
After 3-4 minutes add:
- 1 can coconut milk, unsweetened (about 1.5 cups)
- ½ cup peanut butter, creamy is best
- 2-3 Tbs freshly grated ginger
- 1 Tb honey
- ¼ cup soy sauce
- Juice from 1 lime
- optional, 2 Tb sesame seed oil
For a creamy sauce with no texture run the immersion blender through the peanut sauce for a minute.
Simmer on low for 5 minutes. Don't allow it to boil.
Cool sauce.
Vegetable Mixture:
- 2 carrots-julienned
- 6 green onions-slivered lengthwise and crosscut into 2 inch pieces
- 1 bunch cilantro-chopped
- 1 med summer squash, peeled and seeded-julienned
- 1 kohlrabi- julienned
- Broccoli or cauliflower-chopped
Fill a nice large lettuce leaf with:
- 1/3 cup veggie mix
- 3-4 strands of cooked rice noodles
- 1-2 Tbs peanut sauce
- Squeeze a bit of fresh lime over all
Close wrap as if you were folding a burrito.
