Fresh from the Garden Wraps

• Vegetarian

• Produce

  • 1 tbsp Basil, fresh
  • 8 Bibb or boston lettuce, leaves
  • 1 cup Cabbage
  • 1 tbsp Cilantro, fresh
  • 1 Cucumber, medium
  • 1 Jalapeno pepper
  • 1 tbsp Mint, fresh
  • 1 Red onion, small
  • 1 medium ear Sweet corn
  • 1 Tomato, medium

• Condiments

  • 2 tsp Peanut butter, creamy
  • 2 tsp Soy sauce, reduced sodium
  • 1/3 cup Thai chili sauce

• Oils & Vinegars

  • 3 tbsp Rice vinegar

Found on tasteofhome.com

Description

Ingredients

• 1 medium ear sweet corn
• 1 medium cucumber, chopped
• 1 cup shredded cabbage
• 1 medium tomato, chopped
• 1 small red onion, chopped
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon minced fresh basil
• 1 tablespoon minced fresh cilantro
• 1 tablespoon minced fresh mint
• 1/3 cup Thai chili sauce
• 3 tablespoons rice vinegar
• 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons creamy peanut butter
• 8 Bibb or Boston lettuce leaves

Directions

• Directions Cut corn from cob and place in a large bowl. Add cucumber, cabbage, tomato, onion, jalapeno and herbs. Whisk together chili sauce, vinegar, soy sauce and peanut butter. Pour over vegetable mixture; toss to coat. Let stand 20 minutes. Using a slotted spoon, place 1/2 cup salad in each lettuce leaf. Fold lettuce over filling. Yield: 8 servings. Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Editors Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Fresh from the Garden Wraps in Taste of Home June/July 2016, p80 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition