Leftover cucumbers? Slice cukes into rounds and use them as additional dippers for the tasty sauce.
Prep Time:
30 Min
Start to Finish:
30 Min
Makes:
24 servings (1 bundle and 1 teaspoon sauce each)
INGREDIENTS
1/2 cup orange juice
2 tablespoons sugar
1 teaspoon cornstarch
1/8 teaspoon crushed red pepper flakes
1 tablespoon cider vinegar
1/2 teaspoon grated orange peel
2 heads butterhead (Boston or Bibb) lettuce, separated into 24 medium leaves (or 12 large leaves, cut in half)
1 large red bell pepper, cut into thin 2-inch-long strips (about 1 1/2 cups)
1/2 English cucumber, cut into julienne (matchstick-cut) strips (1 cup)
1 cup julienne (matchstick-cut) carrots
DIRECTIONS
-
In 2-quart saucepan, stir orange juice, sugar, cornstarch and pepper flakes with wire whisk until cornstarch is completely dissolved. Heat to boiling over medium-high heat, stirring frequently. Boil 1 minute, stirring frequently. Remove from heat; stir in vinegar and orange peel. Cool completely, about 15 minutes.
-
Meanwhile, on center of each lettuce leaf, place equal amounts of bell pepper, cucumber and carrots; roll up, leaving ends open. Secure with toothpick; place on serving platter. Serve bundles with sauce.

Recipe Provides: Vegetables 1/4c
| NUTRITION INFORMATION PER SERVING |
|---|
| Serving Size: | 1 Serving |
|---|
| Calories | 15 | Calories from Fat | 0 |
|
| | | % Daily Value | |
|---|
| Total Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Total Carbohydrate | 3g | 1% |
| Dietary Fiber | 0g | 0% |
| Sugars | 2g | 0% |
| Protein | 0g | 0% |
|
| % Daily Value |
|---|
| Vitamin A | 30% | Vitamin C | 20% | | Calcium | 0% | Iron | 0% |
| | Exchanges: | Free |
|---|
| | Carbohydrate Choices: | 0 |
|---|
|
|
| *Percent Daily Values are based on a 2,000 calorie diet. |