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

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5 from 3 reviews

Ingredients

Scale

For the Bánh mì Coconut Meat

  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 1 tablespoon Tamari
  • ½ tablespoon coconut sugar
  • ½ tablespoon lemongrass paste
  • ¼- 1 whole Thai chile, depending on how much heat you like, thinly sliced ( These chiles are extremely hot!!! Be careful how much you use!!)
  • Juice of half of a lime
  • 2 cups very thinly sliced fresh coconut meat

For Curried Cashew Cream

  • ¼ cup vegetable broth
  • ½ cup raw unsalted cashews, soaked for 2-4 hours, drained and rinsed
  • 1 clove garlic
  • 1 tablespoon red Thai curry paste
  • 1 teaspoon freshly grated ginger

For the Quick Pickled Carrots & Daikon Radish

  • 1 small daikon, cut into strips with a vegetable peeler
  • 2 carrots cut into strips with a vegetable peeler
  • ¾ cup rice wine vinegar
  • 2 tablespoons sugar
  • ¼ teaspoon salt

Garnish

  • 1 head of bibb, butter, or iceberg lettuce, leaves removed, washed, and thoroughly dried
  • Thinly sliced cucumber
  • Thai chile, sliced thin (if you don't want any heat leave these out. They are HOT!)
  • Scallions, sliced white and green parts
  • Cilantro leaves
  • Sriracha
  • Sprouts, I used an Asian mix from Whole Foods

Instructions

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.

Notes

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

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