1. Mango Slaw: In a bowl, combine the mangos, carrots, cucumbers, red onion, red jalapeno pepper and a squeeze of fresh lime juice. Toss well. Store in the fridge until ready to serve. Toss in the nuts just before serving. 2. Green Cashew Sauce: Add the cilantro, basil, cashews, coconut milk lime juice, Thai red curry paste and sweet Thai chili sauce to a blender or food processor. Blend until completely smooth and creamy, about 3-5 minutes. Taste and adjust as needed, adding more sweet Thai chili sauce if desired. Can be store in the fridge for 1 week. 3. Wraps: Season the pork sausage with pepper and then roll into 20-30 tablespoon size meatballs. Place each meatball on a tray as you work. In a small bowl, combine the sesame oil, soy sauce, fish sauce and honey. 4. Heat a large skillet over medium heat and cook the meatballs until cooked through, about 5 minutes, turning them 2-3 times throughout cooking. During the last minute or so of cooking, add the sauce and give the meatballs a good toss through the sauce. Cook another minute longer you until the sauce glazes the meatballs. Remove from the heat. 5. To serve, double up the lettuce leaves and divide the meatballs among the leaves. Top with mango salad and drizzle the cashew sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
