1485 minutes
A refreshing and flavorful dish with quick-pickled vegetables served in crisp butter lettuce cups, garnished with toasted peanuts and fresh cilantro.
Orange Carrots, peeled and julienned
0 lb
Green Beans, trimmed
0 oz
Grape Tomatoes, halved
0 oz
Thai Chiles, stemmed, seeded, and julienned
each
Kombu Strip, 3 by 5-inch
each
Garlic Clove, peeled
each
Black Peppercorns, whole
each
cups
Lemon Juice, fresh
tablespoons
Lime Juice, fresh
tablespoons
tablespoons
Coconut Palm Sugar
tablespoons
tablespoons
Butter Lettuce Leaves, from about 3 large heads
each
Toasted Peanuts, chopped
cups
Fresh Cilantro, chopped
cups
1. Pack Vegetables and Spices
Pack the carrots, green beans, halved grape tomatoes, julienned Thai chiles, kombu strip, garlic clove, and black peppercorns into a sterilized quart-size canning jar.
2. Prepare Pickling Brine
In a medium saucepan, combine the rice vinegar, white vinegar, 2 tablespoons of lemon juice, lime juice, tamari, coconut palm sugar, and kosher salt. Heat until hot to the touch and the sugar and salt have dissolved.
3. Cool and Pour Brine
Remove the brine from heat and let it cool for about 15 minutes. Pour the cooled brine into the canning jar with the vegetables, ensuring all veggies are submerged. Allow the jar to cool to room temperature before sealing.
4. Refrigerate and Remove Kombu
Seal the jar and refrigerate overnight. Remove the kombu after 2 hours.
5. Season Lettuce
Drizzle 1 tablespoon of fresh lemon juice over the butter lettuce leaves and sprinkle with a pinch of kosher salt. Toss gently to coat.
6. Assemble Lettuce Cups
Arrange the lettuce leaves on a platter, forming cups using one large and one small leaf per serving. Fill each cup with the pickled vegetables.
7. Garnish and Serve
Sprinkle the filled lettuce cups with chopped toasted peanuts and fresh cilantro.
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