A fun appetizer where you eat the wrapper, these Thai lettuce cups are always a hit at a party! The Betsy’s Best gives it a sweet kick to the savory flavor and all of the spices harmonize together nicely.
- 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
- 3 Tbsp Betsy’s Best Gourmet Peanut, Almond or Seed Butter
- 1 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 1/8 cup chopped cilantro
- 12 bib lettuce leaves
In a food processor, coarsely chop walnuts. Transfer to large bowl. Add carrots, cabbage, celery, garlic, ginger and onion to bowl and toss to combine. Pulse liquid ingredients and Betsy’s Best in a food processor or blender until smooth. Pour liquid over the nut mixture and stir thoroughly to incorporate. Top with cilantro. Spoon a scoop of the mix in the center of each lettuce leaf.
I love the filling to the recipe so much that I will often top it on a salad or just eat it with a fork!
Your Bestie,
