Raw Thai Collard Green Wraps (Friendly Kitchen) (1 serving = 1 wrap, 1/2 collard green leaf)
- Number of Servings: 12
Ingredients
16 oz cabbage, shredded1 large mango, peeled and diced1/2 cup chopped almonds1 red bell pepper, thinly sliced2 cups sunflower sprouts1 handful chopped fresh cilantro6 very large organic collard green leaves1 cup nut butter (almond, peanut, cashew, or sun butter)1/4 cup fresh orange juice, or more as needed1/4 cup maple syrup1/4 cup fresh lemon juice2 Tbs. wheat-free tamari or nama shoyu2 Tbs. fresh ginger, peeled and chopped1 Serrano chili, or to taste, seeded if desired1 Tbs. sesame oil
1. In a large bowl, combine the cole slaw mix, mango, cashews, red bell pepper, and cilantro. Set aside.
2. In a blender, combine the nut butter, orange juice, maple syrup, lemon juice, tamari, ginger, Serrano chili, and the sesame oil. Blend until smooth, adding orange juice or water as necessary to get a thick cake batter consistency.
3. Pour the sauce over the veggies and mix well with your hands.
4. Cut the center rib out of each leaf, dividing the leaf in half. Set 1 half leaf on the counter, underside facing up and cut side facing you. Spoon a few Tablespoons of the salad mixture on the center of the leaf, leaving the bottom 1 1/2 inches clear at the bottom. Top the salad with a small amount of sunflower sprouts. Fold the bottom of the leaf up, keep it tight and then, roll the leaf horizontally around the filling to make a nice little wrap. Secure with a toothpick if necessary. Set wrap seam side down on a platter and repeat with the remaining 11 wraps.
Number of Servings: 12
Recipe submitted by SparkPeople user TRILLIANTOO.
2. In a blender, combine the nut butter, orange juice, maple syrup, lemon juice, tamari, ginger, Serrano chili, and the sesame oil. Blend until smooth, adding orange juice or water as necessary to get a thick cake batter consistency.
3. Pour the sauce over the veggies and mix well with your hands.
4. Cut the center rib out of each leaf, dividing the leaf in half. Set 1 half leaf on the counter, underside facing up and cut side facing you. Spoon a few Tablespoons of the salad mixture on the center of the leaf, leaving the bottom 1 1/2 inches clear at the bottom. Top the salad with a small amount of sunflower sprouts. Fold the bottom of the leaf up, keep it tight and then, roll the leaf horizontally around the filling to make a nice little wrap. Secure with a toothpick if necessary. Set wrap seam side down on a platter and repeat with the remaining 11 wraps.
Number of Servings: 12
Recipe submitted by SparkPeople user TRILLIANTOO.
Nutritional Info Amount Per Serving
- Calories: 249.8
- Total Fat: 17.0 g
- Cholesterol: 0.0 mg
- Sodium: 149.9 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 6.3 g
- Protein: 7.6 g
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