Make the Carrot Julienne Pickle: Combine all ingredients in mixing bowl until well incorporated. Marinate for five minutes. Yield: 1/2 cup
Make the Pecan Curry Dressing: In sauté pan on medium heat, heat butter and salt, and sauté the lemongrass, garlic, ginger, turmeric until wilted. Add the coconut milk, soy glaze, and bring to a simmer. Cook for 10 minutes. Blend in a blender until smooth. Strain and place back in blender. Add remaining ingredients (Sriracha sauce and pecan pieces). Blend until smooth. Yield: 2 cups.
Combine the first 5 ingredients. Mix in mixing bowl until well incorporated.
Place in serving bowl and garnish with the shredded lettuce.
Did you know?
With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!
