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!