Thai Lettuce Wraps with Veal
Recipe developed by Kimberly Killebrew at The Daring Gourmet
In the mood for something light but with a punch of flavor? Well, look no further than this thai lettuce wraps recipe! It proves that great things do come in small packages. Crunchy lettuce wraps brimming with Thai flavors of ginger, garlic, cilantro and the surprising velvety richness of ground veal. Filling, flavorful and fabulous. Enjoy this homemade thai lettuce wrap recipe today!
1 tablespoon oil
1 pound ground veal
1/2 cup shredded red cabbage
1/2 cup thinly sliced/julienned carrots
1 small red bell pepper, thinly sliced
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
2 teaspoons finely minced lemongrass or lemongrass paste
1/4 cup chopped cashews or peanuts
1/4 cup chopped fresh cilantro
3 green onions, thinly sliced
For the Sauce:
Juice of 1 lime
2 tablespoons Thai red curry paste
1 tablespoon soy sauce
if gluten-free, use GF soy sauce
1 teaspoon toasted sesame oil
1-2 teaspoons sriracha (optional, for heat)
16 bibb lettuce leaves, washed and drained
Make the Sauce: In a bowl, add the lime juice, soy sauce, Thai red curry paste, sesame oil and sriracha (if using). Whisk to combine. Set aside.
Heat the oil in a skillet and cook the ground veal until no pink remains. Drain the liquid. Add the shredded red cabbage, chopped red peppers and carrots, minced garlic and ginger and cook for 3-4 minutes until softened but still retaining some crunch. Add the Sauce and lemongrass and cook for another minute. Add the chopped nuts, green onions and cilantro and cook for another minute.
To serve, lay the bibb lettuce out on a serving platter on individual plates and spoon some of the filling into each leaf. Serve immediately.
Nutritional Information Per Serving
30 mg cholesterol; 1 g sugar; 1 g fiber; 6% DV Vitamin D; 2% DV calcium; 6% DV iron; 4% DV potassium.