How to make Thai Vegetables In Lettuce Leaf -

Garden fresh assorted vegetables tossed with sweet chilli sauce and served in lettuce cups.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Iceberg lettuce (आईसबर्ग लेटस), Carrot (गाजर)

Cuisine : Thai

Course : Salads

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Thai Vegetables In Lettuce Leaf

Thai Vegetables In Lettuce Leaf Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 16-20 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Thai Vegetables In Lettuce Leaf Recipe

  • Iceberg lettuce 8 leaves

  • Carrot 1 medium

  • Zucchinis thinly sliced 2 medium

  • Red capsicum thin strips 1 medium

  • Fresh button mushrooms thinly sliced 8

  • Bean sprouts 1 cup

  • Salt to taste

  • Sugar 1 teaspoon

  • Lemon juice 2 tablespoons

  • Light soy sauce 1 tablespoon

  • Sweet chilli sauce 1 teaspoon

  • Roasted peanuts crushed 1/4 cup

  • Spring onions with greens diagonally sliced 8


Step 1

Mix spring onions with greens, mushrooms, zucchini, red capsicum, carrot and bean sprouts in a bowl.

Step 2

Add salt, sugar, lemon juice, soy sauce, sweet chilli sauce and peanuts.

Step 3

Shape each iceberg lettuce leaf into a cup and arrange the salad in them.

Step 4

Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.