Water Chestnut, Daikon and Pineapple Lettuce Wraps

Water Chestnut and Pineapple Lettuce Wraps

Water chestnuts are one of the very few vegetables that I don’t really like. I’m not sure why — I love crunchy, water-rich veggies, but something about the texture always gets to me with water chestnuts. But since I’m running out of veggies for my recipe challenge I figured I might as well give them another shot. And in this recipe I actually liked them. Maybe it’s because the crunchiness of the lettuce and the daikon sort of masks the texture of the water chestnuts. Whatever it is, this recipe really worked for me.

These lettuce wraps are going to be perfect on a hot summer day. They’re so cool and refreshing, and can be made entirely raw. I had no idea that you can buy raw water chestnuts, but apparently they are available in a lot of Asian markets year-round, so next time I make these I will have to be on the lookout. Fresh water chestnuts are sweeter and more firm. Maybe I’ve never cared for them canned because they taste like the can they’re preserved in! Mind blown! So if you want this recipe to be full-on raw, go for it. Even if all you can find is canned water chestnuts it can still be a high-raw meal perfect for those meltingly hot summer days.

Water chestnuts are today’s featured veggie, and they’re interesting. They’re not related to chestnuts you roast on an open fire (those grow in a tree). Water chestnuts are an aquatic plant native to China, and they contain fair amounts of Vitamin B6 and potassium. They also contain quite a few minerals and antioxidants, and have anti-microbial properties. Water chestnuts even contain an antibiotic compound called ‘puchin’ which acts in immune function like penicillin.

Water Chestnut, Daikon and Pineapple Lettuce Wraps

 

Water Chestnut and Pineapple

Lettuce Wraps

  • 1/2 can diced pineapple
  • 2″ slice daikon, diced
  • 1 can water chestnuts, diced (or 10 fresh water chestnuts, peeled and diced)
  • 1/4 cup red or green onion, minced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño pepper, minced (seeds removed)
  • juice from 1/2 lime
  • 1 head butter or romaine lettuce, separated into leaves

In a medium bowl, combine pineapple, daikon, water chestnuts, onion, cilantro, jalapeño and lime juice.

Arrange lettuce leaves on a plate and serve alongside filling. Fill lettuce leaves with a few tablespoons of the water chestnut mixture to serve.

Recipe adapted from here.

Water Chestnut Lettuce Wraps

Water Chestnut Lettuce Wrap Filling

Super easy! This light and refreshing meal would be perfect alone on a hot day or served alongside a stir-fry or peanut noodles for something more substantial. I hope you enjoy!

Water Chestnut and Pineapple Lettuce Wraps

Stay tuned for tomorrow’s recipe featuring another veggie, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge. I’m starting to run out of veggies, so if you have any suggestions please let me know!

In case you missed the last 47 days of recipes, here they are:

Printable Version:

Water Chestnut and Pineapple Lettuce Wraps
 
Author:
Serves: 2-4
Ingredients
  • ½ can diced pineapple
  • 2" slice daikon, diced
  • 1 can water chestnuts, diced (or 10 fresh water chestnuts, peeled and diced)
  • ¼ cup red or green onion, minced
  • ¼ cup fresh cilantro, chopped
  • 1 jalapeño pepper, minced (seeds removed)
  • juice from ½ lime
  • 1 head butter or romaine lettuce, separated into leaves
Instructions
  1. In a medium bowl, combine pineapple, daikon, water chestnuts, onion, cilantro, jalapeño and lime juice.
  2. Arrange lettuce leaves on a plate and serve alongside filling. Fill lettuce leaves with a few tablespoons of the water chestnut mixture to serve.

 

 

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