Collard Summer Salad Rolls
Ingredients
The wraps
-
1
medium
carrot, julienned
-
1
cup
purple cabbage, finely chopped
-
1
medium
mango, julienned
-
1
medium
red pepper, julienned
-
fresh collards
remove rough stem and wash
The ground round mixture
-
1
package
ground round
-
2
inches
knob of grated ginger
-
¼
cup
fresh mint, finely chopped
-
¼
cup
fresh basil, finely chopped
-
3
tbsp
tamari
-
juice of one
lime
-
1
tsp
chili flakes
-
1
tsp
black garlic
-
1
tsp
onion powder
-
1
tsp
paprika
-
¼
tsp
cayenne pepper
-
to taste
seasoning
The peanut sauce
-
¼
cup
peanut butter
-
2
tbsp
spicy sesame oil
-
juice of half
lime
-
2
tbsp
water
-
2
tbsp
tamari
-
1
inch
knob of ginger, grated
-
2
cloves
garlic, grated
-
1
tbsp
sambal chili paste
Instructions
- Prepare the peanut sauce by mixing all the ingredients in a jar and shaking until well combined. Refrigerate.
- For the ground round mixture, combine all ingredients in a bowl and mix well. Let it sit for 30 minutes.
- Prepare your vegetables and set up an assembly line with collards, vegetables, ground round mixture, and sauce.
- Assemble the salad rolls by wrapping the collards around the filling and enjoy.
Nutrition Facts (estimated)
Servings
4-5
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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