Today I finally tried the classic green collard wrap. Um, why did I wait so long to do this? I used to love those fresh salad rolls you’d find at Thai restaurants, you know the rolls that are made with a thin rice paper with fresh veggies, sprouts & mint bound together on the inside. I had no idea a collard green could wrap could surpass the rice paper wrap, but today it did!
I purchased one bunch of fresh organic collard green leaves for $2 at our local farmers market which was the inspiration for this meal.
Collard Green Wraps
- 6 leaves of collard greens
- 1 carrot
- 1 cucumber
- 1 mango
- Fresh leaves of mint
- Optional: avocado, sprouts, celery, other fresh veggie
Lay the collard green face down, and take a knife and slide it down along the spine to remove it without damaging the rest of the leaf. Thinly slice all of your veggies. Lay a small handful of veggies and mint leaves at the end of a collard green leaf and roll into the center. Serve with Thai nutty sauce
Thai Nutty Sauce
- 1/2 cup sprouted almonds
- 2 tbsp coconut aminos or tamari
- 2 tbsp honey
- 1 clove garlic
- 1/2” inch ginger root
- juice from one lime
- Pinch of crush red pepper flakes
- 1/4 to 1/2 cup water (add water as needed)
Puree all ingredients together in a food processor. Adjust ingredients to your liking. Serve along side collard green wraps.
Recipe serves 2.