by Karin Calloway
One of my favorite dishes at our corner Thai restaurant is a warm ground beef salad served over crisp shredded cabbage and lettuce leaves. I’ve taken the idea and turned it into a pickup appetizer by serving the warm beef mixture in little butter lettuce leaves and then garnishing them with the shredded cabbage.
The recipe is quick and easy and I find I usually have most of the ingredients on hand. You can substitute ground chicken or pork if that’s what you have in the fridge or freezer.
To serve, place a spoonful of the meat mixture over the lettuce leaves and garnish with peppers, mint and cabbage.
Makes 6 servings.
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