It's all about the sauce! Double or triple if you're saucy ;-)
Sauce + Almond Butter Slaw//
1/3 cup almond butter
2 tbsp maple syrup
2 tbsp soy sauce
Juice of 1 lime
Juice of 1 lemon
1 in chunk of ginger
1 in chunk of jalapeno
1 clove of garlic
1 tbsp sesame oil (optional)
1 medium head of cabbage, shredded
Blend all ingredients until smooth. If you need to add a few tablespoons of water to blend it you may do that, since some almond butter is dryer than others.
Mix one serving of sauce with the shredded cabbage. You want it to be like a super saucy cole slaw!
Get creative! Mix and match ingredients as you like. The main event is the cabbage slaw!
8-10 collard leaves, washed and lightly steamed to bring out the color and make them malleable. Pro tip: Smash the stem with a knife to make it extra pliable.
2 medium carrots, julienned
1/2 red bell pepper, julienned
Chopped Cashews (otional for crunch!)
Layer cabbage slaw into the middle of the collard leaf, and add other ingredients as you like. You don't want to make it too full or you will have a hard time rolling it. About 1/3 cup of ingredients is ideal for 1 large collard leaf.
Fold in sides first, and then tightly roll from bottom to top.
* You can repeat this process with rice paper wraps instead of collard leaves if you would like. To showcase the flowers, add them to the wrap first, then slaw, and other ingredients
Serves About 4 or 6 as App
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