SPICY THAI VEGETABLE WRAPS for DINNER.
Recipe from RAW FOOD by Matthew Kenney and Sarma Melngailis.
Collard greens stuffed with spicy almond butter marinated napa cabbage, julienned carrots, thinly slice mangoes, and sesame seed cashews.
Dipped into Jennifer McCann's ASIAN MIRACLE DRESSING.
*The original recipe called for a tamarind dipping sauce, but I couldn't find tamarind paste at Whole Foods.
The wraps were so full of textures and flavors.
Crunchy,creamy, sour, and spicy.
I can't wait to make these again!