Lettuce Wraps with Peanut Dressing

by Laura Frerichs, Tastemaker in Residence

VEGETABLES USED:
Carrots, Hakurei Turnips, Kohlrabi, Zucchini (optional: red pepper and/or radish)
Instructions
Cut veggies in thin strips.
Nest everything in a red romaine or green leaf lettuce leaf.
Drizzle with sauce.
You can either roll the lettuce as a wrap, or just use the lettuce as an open taco
For the Sauce: Combine natural peanut butter (we use 3 Tablespoons for a small batch), a couple Tablespoons water, rice wine vinegar, sriracha, grated ginger, brown sugar or maple syrup, and soy sauce in a bowl. (Sometimes we lightly heat the sauce on the stove top to mix and soften the peanut butter.) Add vinegar or water to thin the texture or consistency. Taste and adjust seasonings if need be.
Options:
You can add a grilled mushroom, meat or tofu to the veggie mix. Diced scallions, cilantro and lime wedges are nice garnishes.