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California Walnut Larb Lettuce Wraps

California Walnut Larb Lettuce Wraps
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California Walnut Larb Lettuce Wraps

Nutrition Facts

California Walnut Larb Lettuce Wraps
CaloriesCalories
200 Per Serving
ProteinProtein
5g Per Serving
FiberFiber
4g Per Serving
×
Calories 200
Total Fat 13.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 9.2 g
Monounsaturated Fat 2.0 g
Cholesterol 0 mg
Sodium 580 mg
Total Carbohydrate 17 g
Dietary Fiber 4 g
Sugars 6 g
Protein 5 g

Ingredients

Servings   8   Serving Size   2 lettuce wraps

Dipping Sauce

  • 1/4 cup fresh lime juice
  • 1-1/2 tablespoons fish sauce (or vegetarian substitute)
  • 1-1/2 tablespoons packed brown sugar
  • 1 Thai chili (thinly sliced)

Larb

  • 2 1/2 cups walnuts
  • 1 (15.5-ounce) can chickpeas (rinsed, drained)
  • 1/2 cup chopped shallots
  • 1/4 cup grapeseed oil (divided) OR
  • 1/4 cup canola oil (divided)
  • 2 tablespoons minced lemongrass
  • 4 teaspoons fish sauce (or vegetarian substitute)
  • 1 tablespoon minced ginger
  • 2 garlic cloves (minced)
  • 1 to 2 Thai chilis (thinly sliced)
  • 2 scallions (thinly sliced)
  • 16 iceberg lettuce leaves or other leafy lettuce
  • 4 radishes (thinly sliced)
  • 2 Persian cucumbers (thinly sliced)
  • Mint and cilantro leaves and tender stems
  • 8 lime wedges

Directions

Tip: Click on step to mark as complete.

Dipping Sauce

  1. Stir together all ingredients in a small bowl and set aside.

Larb

  1. Place walnuts and chickpeas in a food processor and pulse until coarsely chopped.
  2. Add shallots, 2 tablespoons oil, lemongrass, fish sauce, ginger, garlic, lime leaves, and chilis. Pulse until mixture is finely chopped and resembles ground pork, stirring and moving the mixture around the food processor to ensure an even mix.
  3. Heat remaining oil in a large nonstick skillet over medium-high heat. Add “larb” mixture and sauté for 8 to 10 minutes or until mixture is nicely browned. Remove from heat and stir in scallions.
  4. Place lettuce leaves, radishes, cucumbers, herbs, and dipping sauce on a large platter and spoon “larb” into a serving bowl. Spoon “larb” into lettuce leaves and top with desired vegetables. Serve with lime wedges.
 

Nutrition Facts

California Walnut Larb Lettuce Wraps
CaloriesCalories
200 Per Serving
ProteinProtein
5g Per Serving
FiberFiber
4g Per Serving
×
Calories 200
Total Fat 13.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 9.2 g
Monounsaturated Fat 2.0 g
Cholesterol 0 mg
Sodium 580 mg
Total Carbohydrate 17 g
Dietary Fiber 4 g
Sugars 6 g
Protein 5 g

Ingredients

Servings   8   Serving Size   2 lettuce wraps

Dipping Sauce

  • 1/4 cup fresh lime juice
  • 1-1/2 tablespoons fish sauce (or vegetarian substitute)
  • 1-1/2 tablespoons packed brown sugar
  • 1 Thai chili (thinly sliced)

Larb

  • 2 1/2 cups walnuts
  • 1 (15.5-ounce) can chickpeas (rinsed, drained)
  • 1/2 cup chopped shallots
  • 1/4 cup grapeseed oil (divided) OR
  • 1/4 cup canola oil (divided)
  • 2 tablespoons minced lemongrass
  • 4 teaspoons fish sauce (or vegetarian substitute)
  • 1 tablespoon minced ginger
  • 2 garlic cloves (minced)
  • 1 to 2 Thai chilis (thinly sliced)
  • 2 scallions (thinly sliced)
  • 16 iceberg lettuce leaves or other leafy lettuce
  • 4 radishes (thinly sliced)
  • 2 Persian cucumbers (thinly sliced)
  • Mint and cilantro leaves and tender stems
  • 8 lime wedges

Directions

Tip: Click on step to mark as complete.

Dipping Sauce

  1. Stir together all ingredients in a small bowl and set aside.

Larb

  1. Place walnuts and chickpeas in a food processor and pulse until coarsely chopped.
  2. Add shallots, 2 tablespoons oil, lemongrass, fish sauce, ginger, garlic, lime leaves, and chilis. Pulse until mixture is finely chopped and resembles ground pork, stirring and moving the mixture around the food processor to ensure an even mix.
  3. Heat remaining oil in a large nonstick skillet over medium-high heat. Add “larb” mixture and sauté for 8 to 10 minutes or until mixture is nicely browned. Remove from heat and stir in scallions.
  4. Place lettuce leaves, radishes, cucumbers, herbs, and dipping sauce on a large platter and spoon “larb” into a serving bowl. Spoon “larb” into lettuce leaves and top with desired vegetables. Serve with lime wedges.
 

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