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]
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
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
- 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.