Shredded Thai Lettuce Cups

Shredded Thai Lettuce Cups Fall Recipe by Kelly LaVeque | The Little Market

3 Olive Wood Condiment Bowls, Ethiopian Cotton Hand Towel – Natural, Wooden Salad Bowl, Acacia Wood Rectangular Bowl

Get ready for fall with our friend and celebrity nutritionist Kelly LeVeque’s delicious Shredded Thai Lettuce Cups! Read below for the complete recipe. 

Shredded Thai Lettuce Cups Fall Recipe by Kelly LaVeque | The Little Market

INSTRUCTIONS

Strip steak 6- 8 oz. with a little bit of salt. 

Coat a pan with coconut oil and then seared on each side for 2 minutes until a crust is formed. 

Put it in the oven and wait for the thermometer to hit 130°F. 

Pull it out and let it rest for 10 minutes. 

Then slice it into thin strips. 

Put this over butter lettuce cups with shredded cabbage, carrots, cucumbers, and slivered almonds. 

Drizzle with the almond sauce on top. Serve and enjoy!

Shredded Thai Lettuce Cups Fall Recipe by Kelly LaVeque | The Little Market

3 Olive Wood Condiment Bowls, Ethiopian Cotton Hand Towel – Natural, Wooden Salad Bowl, Acacia Wood Rectangular Bowl

Let us know how you enjoyed this recipe in the comments below, or share a picture with us on Instagram by tagging @thelittlemarket and @bewellbykelly

Explore our entire dining collection and find new ways to set your table this season. 

Check out more of our favorite recipes by Kelly here.

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