Raw Collard Wrap

Overall rating: 5.0 stars 1 Rating     Recipe added by eatyourveggies
Category (raw): Hand-Holds, Raw, Appetizer
Serving Size:
Recipe Servings4-6
Prep Time:
Recipe Prep time45 mins
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Raw Collard Wrap

Ingredients

1/2 cup coconut aminos
1/3 cup rice wine vinegar
1 clove garlic
1 cup sesame oil
3 tablespoon raw tamarind paste
1 1/2 cup water
1 cup almond butter
3 tablespoons agave nectar
1 teaspoon coriander

Filling:
1 carrot, julienned
1 cup massaged kale
1/2 cup shredded cabbage
1 red pepper, julienned
1/4 an onion, julienned

Wrap:
1 bunch of collards, bottoms removed

Instructions

For the dressing:
For tamarind paste, soak 1 or 2 large clumps of hard tamirand in hot water and let soak for 15 to 20 minutes. Strain off water and push the tamirand with a bit of force through a fine mesh sieve over a bowl. Collect the tamirand from the bowl. Soak more tamirand if needed. Add all ingredients to blender and blend until well combined.

For the filling:
Peel the carrot. Cut in half and square off all four sides. Cut carrot lengthwise 1/8 an inch thick. Stack the 1/8 inch slices, cut lengthwise into small matchstick strips. Add to a large mixing bowl. Core the red pepper, cut in half and cut lengthwise creating small matchstick pieces. Add to bowl. Add the shredded cabbage, onion, and kale to mixing bowl.

Assembly:
Add Thai dressing to bowl of mixed vegetables 1 to 2 tablespoons at a time and incorporate with a pair of tongs. Add more dressing until all ingredients are evenly coated and clump together. Place collard leaf crosswise onto a cutting board. Add a small handful of the dressed vegetables alongside the bottom of the collard leaf. Wrap tightly and away from the body. Cut in half.

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1 comment

Posted on 03 / 29 / 2012 report abuse
These raw wraps look incredible. I would personally use chard or lettuce as the wrap as collard greens can be a bit too tough to chew. Thanks for sharing!

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