2 pints hothouse cucumbers, sliced and cut into long strips or ribbons
½ cup freshly squeezed lemon juice
1 tablespoon paprika
2 carrots cut into long thin strips or ribbons
3 tablespoons cilantro leaves picked from stems and chopped
1 teaspoon freshly grated ginger root
½ cup plain, fat-free yogurt
3 sprigs freshly chopped dill
1 pint fresh bean sprouts
1 pint fresh alfalfa sprouts
2 cups red bell peppers cut into thin long strips or diced
1 cup cooked basmati brown rice
2 pounds butterhead lettuce leaves
Instructions
Cook soba noodles in 1 quart of water until soft. Drain. Cool in ice bath for about 2 minutes. When cool, remove noodles and toss with sesame oil, scallions, and vinegar. Let sit for 1 hour.
Meanwhile, mix cucumbers, lemon juice and paprika. Let marinate 1 hours.
Steam carrots (about 2 minutes) and let cool.
In a blender, mix cilantro, ginger, yogurt and dill.
On a large serving plate, serve small piles of the following: noodles, cucumbers, carrots, bean sprouts, alfalfa sprouts, red bell peppers, rice and whole lettuce leaves.
Accompany with yogurt sauce.
Spoon into each lettuce leaf desired ingredients, including sauce and wrap.
Recipe by Tout va bien! (tm) at https://christymajors.com/food-bloggers-dont-diet-they-pritikin/