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Layered ‘Lettuce Wrap’ Salad With Peanut Dijon Dressing

Recipe developed by: Patricia Chuey

Layered ‘Lettuce Wrap” Salad With Peanut Dijon Dressing

Enjoy the pretty colours and crisp, delicious flavour of lettuce wraps, without the messy eating! If preferred, assemble the ingredients into 4 to 6 individual Buddha Bowl-style salads.

Yields6 ServingsPrep Time25 minsDifficultyBeginner
Ingredients
 ½ cup natural peanut butter, smooth or crunchy
 ¾ cup water
 1 Tbsp Dijon mustard
 1 Tbsp reduced sodium soy sauce
 1 Tbsp brown sugar
 1 Tbsp ginger, freshly grated juice of half a fresh lime
 2 cups cooked quinoa or brown rice
 2 cups carrots, grated or finely chopped
 2 cups red cabbage, grated or finely chopped
 2 cups lettuce or spinach, chopped
 4 green onions, finely chopped
 3 Tbsp yellow mustard seeds, toasted*
Instructions
1

In saucepan, stir together peanut butter, water, Dijon mustard, soy sauce, brown sugar and ginger root. Heat over medium, stirring to mix. Remove from heat and stir in lime juice. Dressing will thicken slightly as it cools.

2

Assemble salad in layers in a large glass serving dish. Spread cooked quinoa or rice evenly to form the bottom layer then top with alternating layers of carrots, red cabbage and lettuce. Sprinkle green onions and mustard seeds on top.

3

To serve, plate about 1 cup of salad and drizzle with dressing.

4

*See Mustard Tips & Tricks on how to toast mustard seed.

Note
5

If desired, to make this a complete meal salad, add a protein layer to the salad. Ground pork or crumbled tofu browned with minced onion works great.

Nutrition Facts

Serving Size 1 1/2 cups (375 ML)

Servings 6

Amount Per Serving
Calories 260
% Daily Value *
Total Fat 12g19%
Saturated Fat 2g10%
Cholesterol 0mg
Sodium 270mg12%
Total Carbohydrate 26g9%
Dietary Fiber 5g20%
Sugars 7g
Protein 9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

Ingredients
 ½ cup natural peanut butter, smooth or crunchy
 ¾ cup water
 1 Tbsp Dijon mustard
 1 Tbsp reduced sodium soy sauce
 1 Tbsp brown sugar
 1 Tbsp ginger, freshly grated juice of half a fresh lime
 2 cups cooked quinoa or brown rice
 2 cups carrots, grated or finely chopped
 2 cups red cabbage, grated or finely chopped
 2 cups lettuce or spinach, chopped
 4 green onions, finely chopped
 3 Tbsp yellow mustard seeds, toasted*

Directions

Instructions
1

In saucepan, stir together peanut butter, water, Dijon mustard, soy sauce, brown sugar and ginger root. Heat over medium, stirring to mix. Remove from heat and stir in lime juice. Dressing will thicken slightly as it cools.

2

Assemble salad in layers in a large glass serving dish. Spread cooked quinoa or rice evenly to form the bottom layer then top with alternating layers of carrots, red cabbage and lettuce. Sprinkle green onions and mustard seeds on top.

3

To serve, plate about 1 cup of salad and drizzle with dressing.

4

*See Mustard Tips & Tricks on how to toast mustard seed.

Note
5

If desired, to make this a complete meal salad, add a protein layer to the salad. Ground pork or crumbled tofu browned with minced onion works great.

Notes

Layered ‘Lettuce Wrap’ Salad With Peanut Dijon Dressing
IngredientsDirections

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