Recipe: Bánh Mì Lettuce Wraps (Dairy-Free, Paleo)
This is one of my all-time favorite recipes, and definitely the one that got me into spiralizing in the first place; so obviously it had to go in my cookbook! I love spiralizing the veggies in an otherwise "non-spiralized" recipe--I think it makes it a lot more fun and also cuts down on prep time significantly. I'm excited to be sharing another Quick + Easy Spiralizer Cookbook sneak peek with you today--hope you enjoy!
Bánh Mì Lettuce Wraps from Quick + Easy Spiralizer Cookbook
- 1/4 cup white vinegar, plus 1 teaspoon
- 1 tablespoon coconut aminos (or gluten-free soy sauce)
- 2 carrots, spiralized
- 1/2 of a spiralize dcucumber
- 3-4 radishes, thinly sliced
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1/4 teaspoon red pepper flakes
- 1 pound pork cutlets, cut thinly into bite-size pieces
- 4-6 lettuce boats--either romaine or butter lettuce, for serving
- 2-3 tablespoons chopped fresh cilantro, for garnish
- In a small bowl, combine 1/4 cup white vinegar with the coconut aminos. Add the carrot and cucumber noodles, and radishes. Cover and set aside (or refrigerate for 1 hour--see tip).
- In a large bowl, combine the honey, sesame oil, the remaining teaspoon of vinegar, and the red pepper flakes. Add the pork and stir. Marinate for 10 minutes. (If you want, you can do this at the same time as the pickles and let the meat marinate for an hour as well.)
- In a large skillet over medium-high heat, sauté the pork in the marinade for 5-7 minutes, or until the pork strips are cooked through.
- Set up your lettuce wraps by laying out lettuce boats and filling them with cooked pork. Top with a generous serving of the vegetable noodles, garnish with the cilantro, and serve.
Tip: If I'm not in a rush, I like to do a quick pickle with the carrot, cucumber, and radish, so if you have extra time, mix up the veggies and refrigerate them for an hour for even more flavor.
This post is brought to you in partnership with Rockridge Press.