Ingredients:
1 head butter lettuce
1 cup bean sprouts
1 cup red cabbage
1 cup carrots or, 1 large carrot
1 cup cucumber, or 1 large cucumber
1 cup thin rice noodles
optional: cilantro, mint and basil for garnish
Thai Dressing Recipe
1/2 lime
1 inch piece ginger, about 1 Tablespoon
2 cloves garlic
1/3 cup rice wine vinegar
1-1/2 teaspoons chili garlic sauce
1/3 cup neutral oil (canola oil)
pinch of salt and pepper
Directions:
Prep all ingredients, rinse lettuce and bean sprouts, thinly slice red cabbage and cucumbers, grade the carrots. Place into separate bowls.
Cook rice noodles according to package directions. Place in a separate bowl.
Chop herbs if using. Place in a small bowl.
Make dressing: squeeze lime juice into a jar with a tight fitting lid. Mince garlic and ginger and add to jar. Add rice wine vinegar, honey, chili garlic sauce, oil, salt and pepper into a jar. Shake until combined.
Use butter lettuce leaf as wrap.
Place toping of choice onto wrap and drizzle with Thai dressing.
Enjoy!
