Ingredients
Scale
- 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
Instructions
- 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).
- 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.
- 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