Bánh mì Lettuce Wraps (Gluten Free, Vegan, Raw)

5 from 3 reviews



For the Bánh mì Coconut Meat

For Curried Cashew Cream

For the Quick Pickled Carrots & Daikon Radish



For the marinated coconut meat

  1. Combine all of the ingredients except for the coconut meat in a mixing bowl and mix well with a whisk to combine. Add the thinly sliced coconut meat and marinate for 1 -3 hours at room temperature before serving in lettuce wraps.

For the curried cashew cream

  1. Combine all of the ingredients in the order listed into a high speed blender or food processor fitted with the “S” blade. Blend, scraping the sides as necessary until silky smooth.

For the Quick Pickled Carrots & Daikon Radish

  1. Mix the vinegar, sugar, and salt together in a mixing bowl until the sugar and salt are dissolved. Add the prepared carrots and daikon, toss to coat and set aside for 20 minutes.

To build a lettuce wrap

  1. To build your lettuce wraps layer the marinated coconut meat, cucumbers, pickled veggies into a leaf of lettuce, and drizzle the curried cashew cream over the top. Then sprinkle cilantro and sprouts over the top.


The coconut meat has to marinate for a few hours so be sure to calculate that into your prep time.

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