Name: Layered ‘Lettuce Wrap’ Salad With Peanut Dijon Dressing
Prep time: 25 min
Total time: 25 min
Yield: 6
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*

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.

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

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.

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.

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

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

Note

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.