Lettuce Wraps With Curried Peanut Sauce

Shredded lettuce and cucumber nestled in Boston bibb lettuce make a perfectly healthy appetizer. When curried Saigon cinnamon peanut sauce is added, these lettuce wraps not only have nutritious raw vegetables, but an excellent and flavorful source of protein, as well. Enjoy!

Ingredients

• 1 medium

  carrot, peeled and shredded

• 1 medium

  cucumber, peeled and shredded

• 1 1/2 cups

  boiled vermicelli rice noodles

• 1

  lime, juiced

• 2 tablespoons

  chopped cilantro

• 1 head

  rinsed Boston bibb lettuce

• 1/2 cup

  natural peanut butter

• 1/4 cup

  sugar

• 1 teaspoon

  curry powder

• 1/2 teaspoon

  crushed red pepper flakes

• 1/4 teaspoon

  cayenne pepper

• 1/8 teaspoon

  Saigon Vietnamese Cinnamon

• 1 tablespoon

  apple cider vinegar

• 1 1/2 teaspoons

  soy sauce

• 1/4 cup

  hot water

Directions

In a medium sized bowl, toss together carrot shreds, cucumber shreds, half of the lime juice and one tablespoon of chopped cilantro. Set aside.

In a small bowl, toss cooked vermicelli noddles with second half of lime juice and one tablespoon chopped cilantro. Set aside.

In a small bowl, mix peanut butter, sugar, curry powder, red chile flakes, cayenne pepper, Siagon cinnamon, soy sauce and apple cider vinegar into a paste. Slowly add hot water, mixing peanut sauce to desired consistency.

Serve each mixture and lettuce leaves on different bowls/plates so that diners can assemble their own lettuce wraps.