Name: Far Eastern Chicken Lettuce Cups
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 head of your favorite lettuce; 1 to 2 tablespoons olive oil; 1 pound ground chicken (or turkey); 3 cloves garlic, minced; 1 medium onion, diced; 1/3 cup hoisin sauce; 2 to 3 tablespoons soy sauce; 1 tablespoon rice wine vinegar; 1 tablespoon garlic, grated; 1 tablespoon Sriracha sauce; 1 can (8 ounces) water chestnuts, diced; 2 green onions, sliced

Pickled Veggie Lettuce Cups

Quick-pickled fennel, shallots, beets, and radishes take center stage in these lettuce cups, topped with a tart buttermilk yogurt dressing.

Author: Norann Oleson
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: Serves 4 to 6 1x
Category: Appetizers

Ingredients

Scale

1 head of your favorite lettuce
1/4 cup apple cider vinegar
2 tablespoons white wine vinegar
1 tablespoon kosher salt
1/2 fennel bulb, sliced thinly
Small shallot, sliced thinly
Small fresh baby beet, sliced thinly
2 radishes, sliced thinly (watermelon radishes are a great choice!)
1/3 cup buttermilk
1/3 cup plain yogurt (whole milk)
1 tablespoon lemon juice

For garnish:

1/2 cup cilantro leaves
1/2 cup mint leaves, torn/chopped

Instructions

Wash lettuce leaves and blot dry. Set aside.
Combine apple cider vinegar, white wine vinegar, salt, and 1/2 cup water in a large bowl.
Add the fennel, shallot, beet, and radishes to the bowl.
Stir to fully cover the vegetables and let them sit in the mixture for 10 to 15 minutes, then drain them and set them aside.
Whisk the buttermilk yogurt, and lemon juice in a bowl. Season with salt and pepper as desired.
Put a spoonful of the dressing onto the center of a lettuce leaf. Top with some of the pickled veggies. Garnish with cilantro and mint.
Serve any leftover dressing in a bowl.

Find it online: https://foodgardening.mequoda.com/recipe/lettuce-cup-recipes/