Thai Zucchini and Cucumber Noodle Collard Green Wraps with Almond Butter Sauce
Prep Time 20 minutes mins
Servings 5 wraps
- For the wraps:
- 5 large collard green leaves stems removed
- 1 large zucchini Blade C, noodles trimmed
- 1 medium cucumber Blade C, noodles trimmed
- 1/4 cup cilantro leaves
- 1 large bell pepper sliced thinly (1/4" thick)
- 1/2 cup shredded red cabbage
- For the peanut sauce:
- 1 teaspoon shredded ginger
- 1 garlic clove mashed to a paste
- 1/2 cup creamy almond butter I like Justin's
- 1.5 tablespoon fresh lime juice
- 2 tablespoons soy sauce low-sodium
- 1 teaspoon honey
- 2 tablespoons water
In a food processor, blend all of the ingredients for the peanut sauce until creamy. Set aside.
Lay out a collard green leaf. Spread over with a heaping spoonful of the almond butter sauce and spread out, leaving 1" around the corners for rolling. On top, add the zucchini, cucumber, cilantro, bell pepper and cabbage. Carefully roll like a burrito and secure with toothpicks. Repeat with remaining collard green leaves and then slice both in half and serve with any remaining peanut sauce for dipping.