Spicy Thai Vegetable Wraps (raw)

Spicy Thai Vegetable Wraps:

Serves 4-6

 

 

 

For the Wraps you will need:                                                       

6 Large collard green leaves                                                

1 carrot (shredded)                                                               

1 large ripe mango (match stick pieces)                               

2 tablespoons chopped ginger                                             

½ a head of savoy cabbage (shredded)                                                                                                                         

1 small beet (match stick pieces)

1 table spoon of olive, sesame, hemp oil.                         

½ a red pepper (match stick pieces)                                     

½ a yellow pepper (match stick pieces)                               

1 teaspoon salt

½ cup of lemon juice

handful of cilantro leaves (fresh)

handful of mint leaves (fresh)

½ a cup of raw sliced almonds

Handful of pea sprouts. (garnish)

 

For the dipping sauce:

½ a cup of lemon juice

1 tablespoon of sesame seed oil

½ a cup of fresh orange juice

1 clove of garlic

1 nub of ginger

1 tablespoon of miso

1 chopped red chili pepper

3 tablespoons of raw almond butter

2 tablespoons of grated orange rind.                                                 

handful of cilantro

The Assembly

For Wraps:

  • Cut along the stem and center rib vertically, this will divide the leaf in half leaving you with 2 pcs./collard leaf.

 (keep stems for soup)  Set collards aside, under side facing up.

For Filling:

  • wash and chop all vegetables as specified and set aside in large bowl.
  • in a hand blender (or use a small bowl & whisk) mix ginger, oil, lemon juice, fresh cilantro, fresh mint, and salt. Add water if necessary.  This should be light, and just enough to coat the raw veggies
  • pour mixture over the vegetable mix, toss and coat vegetables.
  • take collard green (underside facing up) fill the center of leaf with vegetable mixture, fold collard leaf over the mixture and roll.  Use a toothpick to hold.
  • Note:  it’s a really nice touch to have some of the ingredients peeking out the ends.
  • Sprinkle with sliced almonds & pea sprouts

Dipping Sauce:

Combine all ingredients (except chilies) into hand blender, and mix. 

Add chilies last (as desired)

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