Spicy Thai Vegetable Wraps

Apricot Dipping Sauce

Wraps

½ c chopped raw cashews

1 T sesame oil

½ t sea salt

¼ c maple syrup

½ c lemon juice

2 T chopped ginger

1 ½ T Shoyu soy sauce

1 c raw almond butter

½ head cabbage, shredded

6 very large collard greens

1 large carrot cut in matchstick-size pieces

1 large ripe mango cut in strips

2 c beans sprouts

1 handful cilantro leaves

1 handful torn basil leaves

½ handful mint leaves (torn or cut if leaves are large)

1. In a small bowl, mix the cashews, sesame oil, and salt and set aside
2. In a vita mix or high speed blender, puree the maple syrup, lemon juice, ginger, and soy sauce. Add the almond butter and blend at low speed to combine add water to thin if necessary, to get a thick, cake batter-like consistency.
3. In a medium bowl add the shredded cabbage and the almond butter mixture and toss well to combine (this is easiest if you use your hands).
4. Cut out the center of each collard leaf, dividing the leaf in half. Place 1 half leaf on a cutting board with the under side facing up. Arrange a few T of the cabbage mixture evenly across the bottom third of the leaf leaving about 1 ½ inches clear at the bottom. Sprinkle some of the chopped cashews over the cabbage. Lay a few sticks of carrot, 1 strip of mango, and a few bean sprouts on top. Add a few leaves each of cilantro basil and mint. Roll the collard leaf up tightly. Place the roll seam side down on a serving dish. Repeat with remaining collard leaves and ingredients. Serve with the apricot dipping sauce (following)

Sauce

1 c ground apricots

3 T maple syrup

1 T Shoyu soy sauce

1 T extra virgin olive oil

Pinch of sea salt

Blend all ingredients and serve with wraps.

Can be refrigerated for up to 2 days and can be frozen for longer.

Courtesy of “Raw Food - Real World”