Sunday Dinner: Thai Lettuce Wraps By Maren Anderson

It’s a fact: Summer has ended, kids are back in school, and Fall is just around the corner.  I thought before everything went “pumpkin” shaped, colored, and flavored, I’d have a crisp clean white-dish Sunday dinner with seasonal lettuce and Thai spices.

My collection of Buy 1 Get 1 Free white dishware is diverse and a perfect background for the lush colors of lettuce, carrots, and all the other delicious ingredients in this easy meal.  As always, there are racks upon racks of every dish you could imagine in the Tai Pan Trading store.

Thai Lettuce Wraps

Chop small:

2 C. cabbage

1 C. broccoli

1 C. course grated carrot

(or use 4 cups of slaw mix)


3-4 T. minced cilantro

1 T. Thai basil or regular basil chopped (optional)

2 chopped green onions (I used some chives from my garden)


Put 2 T. coconut oil in a small frying pan and grate in 1 large clove of garlic and fry just until it starts to brown.  (I don’t like raw garlic so I usually do this as it infuses your oil with a toasty garlic flavor)

Ginger Dressing


2 T. rice vinegar

1 T. soy sauce

½ tsp. sesame oil

2 tsp. grated ginger (peel and freeze your ginger for future use.  It grates easier)

½ tsp. honey

Juice of 1 lime

2 tsp. of lemon grass paste (optional)  If you use reduce the lime to ½

½ tsp. Sriracha (optional) not enough to make it hot but adds a nice color.

Thai Slaw
Thai Slaw
Thai Slaw with Crispy Noodles
Add Rice Noodles & Eat as a Salad!
Lettuce Wraps
Spoon slaw into the center of wide pieces of lettuce for a utensil free dinner!

When ready to serve add 1/2 C. dry roasted peanuts or you could use cashews and a can of drained tuna or chicken.  Toss with the dressing and enjoy!

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