Veggie Thai Wraps with Peanut Soy Sauce
A light and refreshing way to enjoy those garden veggies as an appetizer, side dish, or even a meal! Great with shrimp or tofu!
Equipment
- Mixing bowl
- Kitchen knife
Ingredients
- 1 clove Garlic
- 1 tsp Chopped Ginger
- 1 tsp Chili Garlic Sauce
- 1 1/2 tbsp Soy/Liquid Aminos
- 1/4 squeezed Lemon
- 1 tbsp Peanut Butter
- 1 1/2 tbsp Rice Vinegar
- 1 tsp Sweetener I use monk fruit
- Hot Water (about 1 1/2 tbsp-as needed)
- 6 leaves Bibb Lettuce
- 1 cup Shredded Cabbage
- 1 medium Carrot
- 1/2 medium Cucumber
- 1/2 large Avocado
- 1/4 cup Hemp Seeds
- 3 sprigs Cilantro
- 1 stalk Green Onion
Instructions
- In mixing bowl, combine garlic, ginger, soy/amino, peanut butter, vinegar, lemon, sweetener and chili sauce. Add a splash of hot water (heat helps the peanut butter blend), and stir to combine. Add a bit more water if needed for a smooth sauce.
- On plate, lay Bibb lettuce. I use two per wrap to help hold together.
- Top each lettuce wrap with shredded cabbage, matchstick cut carrots and cucumber, and slices of avocado.
- Add a few drizzles of the sauce (save more for dipping), to create a 'sticky' surface for toppings. Sprinkle with hemp seeds and fresh cilantro sprigs.
- Serve with a dish of the dipping sauce. Enjoy!Great as a side or appetizer, or throw in cooked shrimp or tofu for a full meal!