Asian herb wraps

Name: Asian herb wraps
Prep time: 30 min
Total time: 990 min
Yield: 4
Ingredients: 2 tbsp honey; 1 cucumbers; 100 g cashew nuts; 2 cm ginger; 1 head lettuce; 1 bunch peppermint; 2 dl white balsamic vinegar; 4 tbsp toasted sesame oil; 8 tbsp soy sauce; 2 tbsp mirin (rice wine); ¼ tsp cayenne pepper; 1 bunch dill; 2 tbsp toasted sesame seeds

Aperitif fingerfood salad

Total: 16 hr 30 min. | Active: 30 min.

vegetarian, lactose-free

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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.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 4 person

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

Wrap
1	head lettuce, leaves removed
1 bunch	dill, torn into pieces
1 bunch	peppermint, torn into pieces
2 tbsp	toasted sesame seeds

How it's done

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.

Wrap

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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