Thai Lettuce Cups with Almond Butter Dipping Sauce

Thai Lettuce Cups with Almond Butter Dipping Sauce

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.


3 T Betsy’s Best Cinnamon Almond Butter

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 1In 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!


Salmon Roll with Thai Peanut Sauce

Salmon Roll with Thai Peanut Sauce

Think outside the box on how you use a gourmet peanut butter.  A savory and unique dish will deliver some wonderful flavors as the heat and sweet balance the taste buds.  Enjoy this Thai salmon roll recipe with a squeeze of lemon and a fresh green salad for a meal that will appeal!

Recipe Ingredients:

Salmon Filling

1 lbs of raw salmon, pin bones and skin removed

½ c canned coconut milk

2 T red Thai curry paste

2 cloves garlic, finely minced

½ inch piece of ginger, finely minced

1 tsp sriracha

1 large egg, beaten

¼ c flour or gluten free flour

1 T coconut oil

12 sheets phillo dough

Thai Peanut Sauce

2 T Betsy’s Best Cinnamon Peanut Butter

1 T sweet red chili sauce

2 T coconut milk

Step By Step Salmon Rolls With Thai Peanut Sauce Recipe Directions:

Step 1Preheat oven to 350 degrees F.

Step 2: Add the coconut milk, Thai curry paste, garlic, ginger, and sriracha to a large frying pan over medium-high heat and mix well.

Step 3: Add the salmon to the pan and let it poach for 10 minutes being careful not to overcook.

Step 4: Break the salmon into pieces using a wooden spoon and continue to cook another 5 minutes until the pan has just a little sauce at the bottom.

Step 5: Let the salmon cool.

Step 6: Add the egg and Thai peanut sauce and mix well.

Step 7: Place 1 sheet phyllo dough on cutting board; brush with melted coconut oil.

Step 8: Top with 1 sheet phyllo and add one more layer.

Step 9: Repeat so you have 4 rolls with 3 layers each.

Step 10: Lay 4 oz of salmon down the middle of each phyllo set.

Step 11: Roll up and place, seam side down, on parchment- lined baking pan. B

Step 12: Brush the top with the rest of the coconut oil; bake 12 to 14 minutes being careful not to overcook.

Step 13: Enjoy!

Please comment below after you have enjoyed this delicious salmon roll with Thai peanut sauce recipe!

Spicy Thai Peanut Noodles

Spicy Thai Peanut Noodles

It’s time to try Betsy’s spicy Thai peanut noodles recipe! Wow, we love the “heat” in this slightly sweet and spicy veggie toss. A fun Asian inspired dish using pad Thai noodles and oodles of veggies. A great complement to fish or chicken or as a vegetarian dish!

Recipe Ingredients:

1/2 Cup Betsy’s Best Cinnamon Peanut Butter

1/2 lb dried rice pad thai noodles

1 tsp sesame oil

1/4 c rice vinegar

1 1/2 T fish sauce

1 jalapeno, stemmed and finely chopped, seeded

2 med carrots shredded

2 large yellow squash, grated2/3 c fresh mint

Step By Step Spicy Thai Peanut Noodles Recipe Directions:

Step 1Bring a large pot of salted water to a boil.

Step 2: Add the noodles and cook, stirring often until just tender, about 5 min.

Step 3: Drain and rinse under cold running water and leave in colander to drain.

Step 4: In a large bowl, whisk the Betsy’s Best, vinegar, fish sauce, and 1 tsp sesame oil and 3 T warm water until smooth.

Step 5: Add the rest of the ingredients together but leave some of the mint leaves for garnish, and toss.

Step 6: Garnish with mint. 

Step 7: Enjoy your spicy Thai peanut noodles!

Recipe Yield: 4 servings.

If you are not crazy about the “sizzle” in this spicy Thai peanut noodle recipe, then just remove the jalapeño. You will still savor the flavor of the delicious Betsy’s Best Gourmet Cinnamon Peanut Butter mixed right into this Asian style dish.


Thai Cucumber Salad with Cashew Butter

Thai Cucumber Salad with Cashew Butter

Looking for a side dish that is not only healthy, but has a kick? Then look no further. Betsy’s recipe for Thai Cucumber Salad with Cashew Butter is exactly what you are looking for. This Asian inspired dish blends the refreshing taste of cucumbers with the heat of jalapeño and a kick of cardamom. Great served as a salad, appetizer, or even with an entree.


1 tsp Betsy’s Best Cardamom Cashew Butter

2 large English cucumbers

1 jalapeño pepper, seeded and diced

2 tsp minced shallots

2 tbsp low-sodium soy sauce

2 T lime juice

1 tsp sugar

2 T chopped cilantro leaves

1/4 C cashews, chopped

Step By Step Recipe Directions:

Step 1Slice cucumbers either using a mandolin or thinly with a knife.

Step 2: Trim the jalapeño, slice in half lengthwise and remove the seeds before mincing.

Step 3: In a large bowl, combine the jalapeño, shallots, soy sauce, Betsy’s Best, lime juice and sugar, then stir to combine.

Step 4: Add the cucumbers and toss to combine.

Step 5: Transfer the mixture to a serving bowl and top with cilantro and cashews.

Betsy’s Tip: If you don’t need the heat, leave out the jalapeño and enjoy the flavors of the cardamom, cilantro and cashews.

Step 6: Enjoy your Thai cucumber salad with cardamom cashew butter dressing!

Be sure to use Betsy’s Best Gourmet Cashew Butter with Cardamom or the Tai Cucumber Salad just won’t taste as good.