Lettuce-Wrapped Asian Turkey Salad
Published November 23, 1993
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
¼ cup soy sauce
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
4 drops hot chili oil
2 small cloves garlic, minced
½ teaspoon grated fresh ginger
1 teaspoon vegetable oil
2 cups julienned snow peas
2 cups mung bean sprouts
2 cups diced cooked turkey
2 tablespoons sesame seeds (preferably black)
6 large iceberg lettuce leaves, halved, center ribs removed
Nutritional analysis per serving (4 servings)
10 grams carbs; 71 milligrams cholesterol; 219 calories; 4 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 3 grams fiber; 954 milligrams sodium; 26 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make a dipping sauce by combining soy sauce, vinegar, sesame oil, chili oil, garlic and ginger in a small mixing bowl. Blend well.
- Step 2
Heat the vegetable oil in a large nonstick skillet. Add the snow peas and sprouts and stir-fry for 2 minutes. Add the turkey and cook until heated through, about 1 minute. Remove from heat and stir in the sesame seeds.
- Step 3
Divide the salad among the 12 halved lettuce leaves and roll up. Serve with the dipping sauce.
Private Notes
Comments
Yum! I’d make this again.
I had some leftover mixed vegetables in the refrigerator and used them in place of those shown in the recipe. I also bought fresh boneless chicken as a substitute for the cooked turkey. Those two changes and the rest of the ingredients turned into a great meal ! I love lettuce wraps and could eat a bunch of them ! Thanks for sharing !