Green Papaya Salad Wraps

• 2/3 cup creamy peanut butter if you have a peanut allergy, you can use almond butter instead
• 4 tablespoons rice vinegar
• 6 tablespoons lime juice freshly squeezed
• 6 tablespoons coconut oil melted
• 3 tablespoons soy sauce
• 3 tablespoons maple syrup
• 4 garlic cloves sliced
• 3 inches fresh ginger square piece, peeled and sliced
• 3 tablespoons cilantro leaves fresh
• 1 cup rice noodles thin glass
• 1 green papaya small, peeled and grated, approximately 4 cups or 480 grams
• 2 carrots medium-sized, peeled and grated
• 1 persian cucumber thinly sliced
• 3 shiitake small, sliced
• 4 cloves garlic
• 2 tablespoons coconut oil
• 1/4 cup roasted peanuts unsalted and peeled, if you have a peanut allergy, you can use cashew nuts instead
• 8 vegetables various, wraps/cups, you can use purple cabbage, little gem, radicchio, Belgian endive, iceberg, romaine, etc.
• 1 cup cilantro leaves fresh, roughly chopped
• 1 handful edible flowers

1. Add all ingredients except the cilantro leaves into the KitchenAid(R) Pro Line(R) Series Blender. Blend and pause on high speed 3 times for 10 seconds each until the mixture is creamy and smooth. Add the cilantro and blend for another 10 seconds.
2. Pour the dressing into a sealable glass jar and put into the refrigerator. The dressing can be stored for up to a week in the refrigerator.
3. For the green papaya salad
4. Soak the dried thin glass rice noodles in warm water for about 15 minutes, then drain and set aside.
5. Peel and grate the green papaya and carrots. Slice the Persian cucumber and shiitake mushrooms into thin slices. Grate the garlic into a small mixing bowl and set aside.
6. Heat the 10" skillet from the KitchenAid(R) Non-Stick 10-Piece Set over medium-high heat until hot and add 2 tablespoons of coconut oil. Add 2 teaspoons of grated garlic into the pan and saute until fragrant, then put in the shiitake mushroom slices. Keep frying for about 5-6 minutes until the mushrooms are brown and soft. Take the mushrooms out and set aside to cool.
7. Add the roasted peanuts into the KitchenAid(R) Mini Food Processor and crush them into crumbles. Set aside.
8. Add grated papaya, carrot, glass noodles (can be chopped once or twice if they're too long), cucumber and sauteed mushroom slices into a mixing bowl and toss together until they're well mixed.
9. Divide the salad among the serving vegetable wraps. Sprinkle crushed peanuts and drizzle the dressings on top of the vegetable wraps.
10. Garnish the wraps with more cilantro leaves and edible flowers.

peanut butter, rice vinegar, lime juice freshly squeezed, coconut oil, soy sauce, maple syrup, garlic, ginger square, cilantro, rice noodles, carrots, persian cucumber, shiitake, garlic, coconut oil, peanuts, vegetables, cilantro, handful edible flowers

Taken from www.yummly.com/recipe/Green-Papaya-Salad-Wraps-2098907 (may not work)