yield: 6 servings | prep time: 30 minutes |cooking time: 15 minutes
- 1/3 cup low sodium tamari
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon honey or agave (or more to taste)
- 1 teaspoon minced garlic, minced
- 2 teaspoons minced ginger
- 1-2 Thai or Habanero peppers, seeded and minced
- 1 ½ cups finely diced carrots
- 1 cup finely diced mushrooms
- ½ cup finely diced celery
- ¼ cup finely diced jicama
- 1 ½ cups chopped, toasted, unsalted cashew nuts (or use other nuts)
- 12-15 butter lettuce leaves
- In a small mixing bowl, combine the tamari, vinegar, honey, garlic, ginger and minced pepper. You may add more or less pepper, depending on how spicy you want the dish to be. Stir well and set aside. This marinade may be prepared several days in advance if stored, covered, in the refrigerator.
- Place the carrots and mushrooms in a 10-inch skillet. Add the marinade and bring to a boil over medium high heat. Reduce the heat slightly and cook, stirring frequently until carrots and mushrooms are tender, about 8 minutes. Add the celery and continue to cook for only another minute or two to marry the flavors.
- Remove the vegetable mixture from the heat to stir in the jicama and nuts.
- To serve, line a platter or individual plates with lettuce leaves. Place the vegetable mixture in the center of the leaves.
- Guests can prepare their own appetizer by spooning filling into individual lettuce leaves, then wrapping the leaf around the filling to eat as a hand-held snack.