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Miso Lettuce Wraps with Quick Pickled Carrots and Radish

  • Author: Caitlin
  • Total Time: 20 mins
  • Yield: 3-4 1x


  • For the Quick-Pickled Vegetables:
  • 1.5 cups shredded carrots
  • 1.5 cups shredded radish (recommend daikon)
  • 1/2 cup rice vinegar
  • 1 Tablespoon honey or maple syrup (or sugar)
  • 1/4 teaspoon salt
  • For the Miso Meat: ½ pound ground turkey, chicken, beef, or pork (8 ounces)
  • 1 heaping Tablespoon ginger, grated (about 1 inch)
  • 1 clove garlic, minced
  • 1 teaspoon soy sauce
  • 1 Tablespoon miso – red or white
  • ½ teaspoon chili powder or red pepper flakes
  • 12 lettuce wraps
  • optional: top with green onion, sesame seeds, or cilantro


  1. For the quick-pickled vegetables: Shred the carrot and daikon and place in a large jar. (The wider, the better.) Combine the rice vinegar, sweetener, and salt in a small sauce pan and bring to a boil. As soon as it boils, remove from heat and pour over the vegetables (it’s okay if they’re not fully covered – we’re not really fermenting them). Close the jar and let sit for 30 minutes (or overnight).
  2. For the miso meat: mix together the meat, ginger, garlic, miso paste, and chili powder in a large bowl. Heat a pan to medium-high heat and add the meat mixture. DO NOT STIR. Let it fully brown on one side, then flip and wait another 2 minutes for it to brown. Then break it apart with a spatula and cook thoroughly. Remove to a paper-towel-lined plate to cool.
  3. Wash the lettuce cups and pat them dry. Fill with a few tablespoons of the meat mixture and top with the quick-pickled vegetables. Enjoy!
  • Prep Time: 10 mins
  • Cook Time: 10 mins
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