2 broccoli stalks, chopped to florets
2 medium carrots, chopped finely
2 green onions, chopped finely
1 cup fresh fennel bulb or tops, chopped
1 small handful fresh parsley, chopped
2 roma tomatoes, chopped finely
2 tablespoons capers or green olives, chopped
2 cups crushed pistachios
1 cup crushed cashews
1/3 fresh red bell pepper, chopped finely
2 big stalks celery, chopped
1 cup fresh mushrooms, chopped finely
2 heads lettuce, leave separated Sauce:
1 tablespoon lime juice
1 tablespoon cilantro
1/2 cup sesame oil
1/4 cup rice wine vinegar
1 1/4 cups raw sugar
2 1/2 teaspoons sea salt
2 tablespoons seaweed Gomasio or sesame seeds + tiny shredded nori
2 1/2 tablespoons minced garlic
2 teaspoons freshly cracked pepper
2 teaspoons onion powder
2 teaspoons coriander
2 tablespoons hot sauce, optional
2 tablespoons wasabi powder, optional
1. Get a huge bowl, and add all vegetables, except lettuce.
2. Add all of the sauce ingredients and toss together.
3. Use the fresh lettuce leaves as you would a tortilla for wrapping the filling.
This is a great way to use up the leftover produce in your fridge! This recipe would be great for appetizers at a casual dinner, or for a light meal after some yard work. These are yummy, but messy!
Source of recipe: The whole recipe was born because I was trying to figure out what to do with some organic broccoli stems I had left over. http://healthygoodiesgifts.com