Add lettuce to large salad bowl. Add carrots, nuts and peppers to salad and toss to combine. Set aside.
In a bowl, whisk together Betsy’s Best and water. Add remaining wet ingredients and whisk well. Add sugar, ginger and Sriracha until incorporated. Sauce consistency should be not too thick or too runny. Pour peanut sauce over entire salad and toss to distribute evenly. Serve immediately.
Add some fun to your salad rotation with this sassy salad and penny sauce recipe.
Peanutty is spot on when it comes to describing this asian lettuce wrap recipe, thanks to the rich flavor provided by Betsy’s Best Gourmet Peanut Butter. Made using delicious all-natural ingredients this recipe will keep the whole family healthy and happy.
½ lb. lean ground turkey (or 2 cups walnuts, ground)
½ cup shredded carrot
2 Tbsp fresh ginger root, minced
4 garlic cloves, minced
1 can (8 oz.) whole water chestnuts, drained and chopped
4 green onions, chopped
½ cup fresh snow peas, chopped
1⁄3 cup reduced-sodium gluten-free Teriyaki sauce
¼ cup gluten-free Hoisin sauce
1 Tbsp rice vinegar
1 Tbsp sesame oil
12 bib lettuce leaves
Step By Step Peanut Butter Lettuce Wraps Recipe Directions:
In large skillet, cook turkey and carrot over medium heat until meat is no longer pink and carrot is tender. Drain. Add ginger and garlic. Cook 1 minute longer. Stir in the chestnuts, onions, snow peas, Teriyaki, Hoisin, Betsy’s Best, vinegar and oil. Heat through. Divide mixture among lettuce leaves.
Add walnuts to food processor and process on low until ground. Remove and place in large bowl. Add shredded carrots, ginger, garlic, chestnuts, onions and snow peas. Process on low to form chunks. Remove and combine with walnuts in bowl. Add Teriyaki, Hoisin, Betsy’s Best, vinegar and oil to blender and process until blended. Pour liquid into nut mixture and stir. Divide among lettuce leaves.
You’ll go nuts over these peanut Asian lettuce wraps.