A recipe for Thai Lettuce Cups featuring Betsy's Best Almond Butter
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 PeanutAlmond 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,

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