Spicy Tempeh Lettuce Cups With Pickled Carrot And Cucumber | Donna Hay

Ingredients

• 1 carrot, peeled and shredded
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame oil
• 300g tempeh, crumbled
• 2 cloves garlic, crushed
• 1 tablespoon oyster sauce
• 2 tablespoons sriracha chilli sauce
• sea salt and cracked black pepper
• ½ cup (70g) unsalted roasted peanuts, roughly chopped
• 2 Lebanese cucumbers, shredded
• 1 green onion (scallion), shredded
• 1 small iceberg lettuce, leaves separated and trimmed to make 6 cups
• micro (baby) coriander (cilantro) leaves, to serve