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Asian Veggie Lettuce Wraps

  • Sauce: Whisk together ¼ cup hoisin sauce, ¼ cup pomegranate juice, 1 teaspoon sugar or sugar substitute and 1 teaspoon grated orange rind. Set aside.
  • In mixing bowl stir together 4 cups coleslaw or broccoli slaw mix, 2 ounces toasted peanuts, 1 medium jalapeno pepper (seeded and sliced into thin strips), ¼ cup chopped cilantro, 1½ cups thawed frozen edamame or green soybeans and 1 cup matchstick carrots. Toss with half of sauce.
  • Arrange lettuce leaves on serving plate. Spoon vegetable mixture into the center of each lettuce leaf.  Drizzle with 1 teaspoon of sauce on the top. Makes 4 servings.