After a week in Dallas, all I wanted was vegetables. Lots, and lots, of vegetables. It’s not that I ate unhealthy, but Texas is a state that’s all about meat and BBQ. And meat and BBQ is what I ate. When in Dallas. That being said, I like my greens and if I don’t get greens…well, I’m not very happy.
BJ – a man all about protein – was skeptical about this all-vegetable meal but even he was pleasantly surprised with the {flavorful} outcome. My vegetable lettuce wraps are quick, healthy, and delicious!
Ingredients
Boston Bibb Lettuce (6-8 leafs)
Cabbage (I used red & green)
Radish
Red Onion
Mung Bean Sprouts
Carrots
Avocado
Pickled Cucumbers (homemade with Red Wine Vinegar)
Basil
Cilantro
Salt & Pepper
{Semi-Homemade} Peanut Lime Sauce
1 tbsp Peanut Sauce (in the Ethnic Food section)
2 tbsp Soy Sauce
1 tbsp Red Wine Vinegar
1 tsp Honey
Juice from 1 Lime
Directions
Chop/julienne all vegetables and set aside in separate bowls. To pickle cucumbers, cut cucumbers to desired sizes and cover with red wine vinegar and salt/pepper. Once ready, assemble lettuce wraps; I prefer: lettuce, cabbage/carrots, radish, red onion, mung beans, avocado, basil/cilantro, and finally, peanut lime sauce.
Enjoy!
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