With the summer heat, I often just want to eat a meal that is light, yet still tasty and satisfying. Last night we had just that - Asian inspired turkey and quinoa lettuce wraps with a crisp apple and fennel slaw and home made sweet chilli and lemongrass sauce. I must tell you, this recipe is going on my regular list, it was that delicious!
Make lots of this filling and take the leftovers to work for lunch or have it for dinner again the next night!
For the filling:
2 Tbsp coconut oil
2 pounds ground turkey
4 garlic cloves, chopped
1 large red bell pepper, diced
1 medium yellow onion, diced
1/2 cup hoisin sauce
4 tbsp Bragg's soy seasoning or low-sodium soy sauce
2 Tbsp Kecup Manis (Indonesian sweet soy sauce)
1 Tbsp freshly grated ginger
1 cup daikon radish, diced
2 cups cooked quinoa
Sea salt and ground pepper to taste
5 green onions, sliced on the diagonal
1 bunch fresh cilantro
2 Tbsp toasted sesame seeds
2 heads iceberg lettuce
Sweet chilli and lemongrass sauce (recipe to follow) or purchased Thai sweet chilli sauce
For the slaw:
1 large fennel bulb, thinly sliced
1 large apple, grated and tossed in a squeeze of fresh lime juice to prevent discoloration
1 cup red cabbage, shredded
3 stalks celery, sliced
2 carrots, grated
2 Tbsp minced red onion
1 bunch fresh cilantro, chopped
1 Tbsp toasted sesame seeds
Seasoned rice vinegar (available in Asian section of supermarket - contains sugar and salt)
Sea salt and pepper
How its done:
1. Heat coconut oil over medium high heat in a large frying pan; add ground turkey and fry until nicely browned, draining off any excess fat as needed; remove from pan and set aside.
2. To pan, add garlic, yellow onions and red bell pepper and saute until onions are transparent and peppers are barely cooked, about 5 minutes.
3. Stir in hoisin sauce, soy sauce, kecup manis and ginger; add turkey mixture; gently fold in daikon radish and quinoa until combined. Adjust seasoning with salt and pepper as needed. Transfer filling to a large serving bowl; Sprinkle with green onions, cilantro and sesame seeds. Serve family style with lettuce leaf 'cups' and a drizzle of sweet chilli and lemongrass sauce.
Makes 8 - 10 servings.
Place first 7 ingredients in a serving bowl; dress salad as desired with a sprinkling of rice vinegar, sesame oil and grapeseed oil; toss gently and sprinkle with toasted sesame seeds.
Sweet chilli and lemongrass sauce:
What you will need
1/4 cup finely grated ginger
3 large mild red chillies, seeded and shredded
1-2 hot Thai chillis, with seeds, shredded
1/2 stalk fresh lemongrass, outer layers peeled away, then sliced in quarters lengthwise
1/2 cup berry sugar (fine granulated sugar_
1/2 cup white vinegar
Juice of half a lime
3 Tbsp fish sauce (available in the Asian section of your supermarket)
How its done
1. Place ginger, lemongrass, chillies, sugar, vinegar, lime juice and fish sauce in a saucepan over medium-high heat and boil for 3-4 minutes or until slightly thickened. Remove lemongrass. Allow to cool. Serve drizzled over lettuce wraps.
Adapted from Donna Hay (instant entertaining) and The Comfort Of Cooking