1½ cup walnuts, chopped
½ cup shredded carrot
½ cup shredded red cabbage
½ cup celery, chopped
1 garlic clove, minced
1 tsp fresh ginger root, minced
¼ cup green onion, chopped
2 Tbsp hoisin sauce
1 Tbsp rice vinegar
1 Tbsp sesame oil
1/8 cup chopped cilantro
12 bib lettuce leaves
Step By Step Recipe Directions:
Step 1: In a food processor, coarsely chop walnuts.
Step 2: Transfer to large bowl.
Step 3: Add carrots, cabbage, celery, garlic, ginger and onion to bowl and toss to combine.
Step 4: Pulse liquid ingredients and Betsy’s Best in a food processor or blender until smooth.
Step 5: Pour liquid over the nut mixture and stir thoroughly to incorporate.
Step 6: Top with cilantro.
Step 7: Spoon a scoop of the mix in the center of each lettuce leaf.
Step 5: Enjoy your Thai lettuce cups dipped in Betsy’s almond butter sauce!
We hope you loved your Thai lettuce cups. Betsy loves the almond butter dipping sauce so much that she will often pour it on a salad or just eat it with a spoon!