Asian herb wraps

Asian herb wraps

Total: 16 hr 30 min. | Active: 30 min.
vegetarian, lactose-free
Nutritional value / person: 417 kcal
, Fat: 25 g
, Carbohydrate: 34 g
, Protein: 11 g

Until now we have only ever really used dill alongside salmon, however we believe that this herb is hugely underrated. Dill tastes amazing in a salad and is an absolute dream combined with our honey pickles and spicy cashew & sesame dressing! At first glance, the pickles and dressing may look like a lot of work, but they’re really not. It can all be done in a flash – you just need to make it a day in advance so that the pickles have time to infuse and the cashews can soften.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Honey pickles

5 dl water
2 dl white balsamic vinegar
2 tbsp honey
1 cucumber, cut into thin slices

Cashew & sesame dressing

100 g cashew nuts
1 dl water
4 tbsp toasted sesame oil
8 tbsp soy sauce
2 tbsp mirin (rice wine)
2 cm ginger, coarsely chopped
¼ tsp cayenne pepper


1 head lettuce, leaves removed
1 bunch dill, torn into pieces
1 bunch peppermint, torn into pieces
2 tbsp toasted sesame seeds
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How it's done

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Honey pickles

Bring the water to the boil with the balsamic and honey. Fill a jar with the cucumber, pour the hot liquid over the top. Leave to cool, refrigerate for approx. 8 hrs. or overnight.

Cashew & sesame dressing

Soak the nuts in water for approx. 8 hrs. or overnight, drain. Puree the nuts with the water, oil, soy sauce, mirin, ginger and cayenne pepper until smooth.


Fill the lettuce leaves with the pickles and herbs. Drizzle with the dressing, sprinkle with sesame seeds. Roll up the lettuce leaves.

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