Raw Thai Collard Green Wraps (Friendly Kitchen) (1 serving = 1 wrap, 1/2 collard green leaf)

16 oz cabbage, shredded
1 large mango, peeled and diced
1/2 cup chopped almonds
1 red bell pepper, thinly sliced
2 cups sunflower sprouts
1 handful chopped fresh cilantro
6 very large organic collard green leaves
1 cup nut butter (almond, peanut, cashew, or sun butter)
1/4 cup fresh orange juice, or more as needed
1/4 cup maple syrup
1/4 cup fresh lemon juice
2 Tbs. wheat-free tamari or nama shoyu
2 Tbs. fresh ginger, peeled and chopped
1 Serrano chili, or to taste, seeded if desired
1 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.