October 10th, 2013
By LeeAnne Wright
Prop styling by Lynda Felton
From the print edition, September 2013
To make vinaigrette, in a small bowl whisk together sriracha, garlic, ginger, honey, lime zest and juice, sesame oil and fish sauce. Set aside.
Lay lettuce leaves on a flat surface. Divide remaining ingredients between the leaves, placing them in the centre. Drizzle with vinaigrette and wrap lettuce around filling. Wrap in parchment and secure with string for packing.
168 calories, 3 g fat, 62 mg calcium, 27 mg sodium, 25 g carbohydrates, 1 g fibre, 10 g protein. Excellent source of niacin and selenium; good source of vitamin C; source of calcium and iron.