These colourful and tasty vegetable lettuce wraps are good for you. This recipe makes a great snack or light meal. It's easy to make gluten-free, vegetarian, and vegan (see notes).
– 2 heads of butter lettuce (also called Boston or Bibb lettuce) – 1 ½ cups (12 ounces) edamame hummus (plain hummus is good, too) – 3 cups very thinly sliced crisp vegetables (I like 1 cup each purple cabbage, carrot and radish) – ¼ cup rice vinegar – ¼ teaspoon salt – 4 ½ ounces soba noodles* – ¾ cup thinly sliced green onions (from about 1 small bunch) – 2 tablespoons sesame seeds, preferably black, plus a few more for garnish – 2 tablespoons reduced-sodium tamari or soy sauce* – 2 teaspoons toasted sesame oil
Boil salted water for soba noodles. Remove about 12 intact lettuce leaves from your heads and set aside (save the smaller leaves for a salad).
Throw the sliced vegetables, vinegar, and salt in a medium bowl and mix. Toss the mixture occasionally for at least 10 minutes to marinate.
Cook soba noodles for 4 minutes or until al dente, per package instructions. Drain and return noodles to pot off heat. Stir in green onions, sesame seeds, tamari, and sesame oil. Set aside.
Spread hummus in the centre of lettuce leaves to make lettuce wraps. Add a few soba noodles and pickled vegetables. For extra sesame seeds, sprinkle lightly and enjoy!