No-Cook Sweet-Sour Lettuce Roll-Ups With Umami Dipping Sauce |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Right out of The Seattle Times, East meets my summer garden - a perfect summer recipe for garden vegies & leftover grilled meats/tofu (I try to cook extra especially when using charcoal). The article notes this recipe halves & doubles well - making it very versatile. Need to give some time for the pickles to develop their flavor so read through first. Seems like a nice dish to put together before heading out for the beach or the bay & to come home to an easy finish & serve for al fresco dining. PS - I think I'll re-use the pickling mix for more than one batch of carrot/onion pickles - this sounds that good! Ingredients:
2 carrots, raw, peeled and cut into thin strips 2 inches by 1/8 inch (medium-sized) |
1 onion, cut into thin strips (medium sized) |
1 garlic clove, minced (large) |
1/4 cup sugar (to taste) |
1/3 cup water |
1/3 cup fresh lime juice (rice wine & cider vinegar ok) |
salt, to taste |
2 garlic cloves, minced (large) |
1 -3 serrano pepper, fresh, minced (jalapeno chilies ok) |
1/8 teaspoon black pepper, fresh ground |
1/2 cup fish sauce (thai & vietnamese both fine ) |
1/3 cup sugar, to taste |
1 lime, peeled of all white skin and pureed with 1 1/2 cups water (whole large) |
1/2 cup tomato, pureed (rich-tasting grape & small heirlooms fine) |
3 cups chicken, cold cooked (meat, fish, tempeh, tofu, vegetables all fine) |
1 -2 serrano pepper, fresh, minced (jalapeno chilies fine too) |
1/2 cup almonds, whole salted, coarsely chopped |
1/3 cup spearmint, leaves small, fresh (tight-packed) |
1/3 cup coriander leaves, torn (tight-packed) |
salt, to taste |
black pepper, fresh-ground, to taste |
1 head lettuce (large crisphead type like bibb) |
2 cups grape tomatoes, halved |
1 cucumber, peeled, seeded and sliced into 2-inch sticks (large) |
2 limes, cut into wedges |
Directions:
1. Mix the ingredients for the Sweet-Tart Carrot/Onion Pickle together, taste for sweet-tart balance, and let marinate 30 minutes to three days in the refrigerator. When ready to serve, drain and mix with the chicken filling.
2. In a glass jar with a screw top, combine all ingredients for the Sweet-Tart Dipping Sauce with Tomato, shaking to dissolve sugar. Taste for balance. Keep in the refrigerator up to 3 weeks. To serve, set out in 4 individual little bowls, one for each diner.
3. When ready to serve set out the sauce and chicken. Arrange all the roll-up fillings, lettuce cups, tomatoes, cucumber and lime wedges on a large platter. Everyone spoons a little filling into the cups, adds tomato and cucumber, squeezes lime over the mix, rolls them up and dips into the sauce if desired.
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