Hazelnut Asian Lettuce Wrap
Prep time
Cook time
Total time
Contributed with permission by the Hazelnut Council and ARA Content.
Recipe type: Main
Serves: 6
  • 1 tablespoon vegetable oil
  • 1¼ pound turkey, ground
  • 2 teaspoons garlic, fresh, minced
  • ⅓ cup orange juice
  • ⅓ cup Hoisen sauce
  • 1½ tablespoons soy sauce
  • 1 tablespoon ginger, fresh, minced
  • 1 tablespoon rice wine or white vinegar
  • 1 cup hazelnuts, toasted, skin removed, coarsely chopped, divided
  • 4 cups (8 ounces) coleslaw mix, cabbage and carrot blend
  • ½ cup green onions, thinly sliced
  • ¼ cup cilantro leaves, packed
  • 2 heads romaine leaves, washed, trimmed
  1. Heat oil in large frying pan over medium high heat. Add turkey and garlic and sauté for 8 to 10 minutes until cooked. Drain and set aside.
  2. Puree orange juice, hoisen sauce, soy sauce, ginger, vinegar and ⅓ cup hazelnuts in blender or food processor for 10 seconds, until blended.
  3. Pour sauce over turkey and add coleslaw, green onions, cilantro and remaining hazelnuts. Mix until blended. Spoon on romaine leaves and serve.
Nutrition Information
Calories: 350 Fat: 22 g Saturated fat: 3 g Carbohydrates: 18 g Fiber: 4 g Protein: 23 g Cholesterol: 55 mg
Recipe by Webicurean at http://blog.webicurean.com/2006/10/10/hazelnut-asian-lettuce-wrap/