A springtime treat for the vegan in you. A delight that brings color and flavor to the plate and palette. Plus the almond sauce takes it to the next level.
[recipe servings=8 time=15 minutes difficulty=easy][recipe-ingredients]
Almond
Sauce
⅓ Cup Creamy Almond Butter
1 Garlic Clove, Minced or Grated
½ Teaspoon
Sriracha
1 Tablespoon Soy Sauce
1 Lime, Juiced
1 Teaspoon Honey or Maple Syrup
Salt, to Taste
¼ Cup Chopped Almonds
Fresh
Rolls
8 leaves napa cabbage
2 carrots, peeled and cut into small
matchsticks or peeled into ribbons with a peeler
1 cucumber, sliced into matchsticks or peeled
into ribbons with a peeler
½ red bell pepper, sliced thinly
½ yellow bell pepper, sliced thinly
4 scallions, sliced thinly
¼ cup basil leaves
[/recipe-ingredients]
[recipe-directions]
- To make the
almond sauce, add all ingredients except the chopped almonds to a small
bowl and combine with a fork until smooth. Alternatively, you can add all
of the ingredients except the chopped almonds into a food processor or
blender and blend until smooth. Taste and adjust seasoning with more soy
sauce, chili sauce, honey, and/or lime juice.
- Pull apart
the cabbage leaves, rinse and pat dry. Lay the leaves flat on a working
surface. Fill each leaf with a few strips of carrot, cucumber, and bell
pepper. Sprinkle with herbs and scallions. Roll the cabbage leaves tightly
and seal with a toothpick if necessary.
- Serve with
almonds sauce in a bowl for dipping, topped with chopped almonds.
[/recipe-directions]
[/recipe]
