Ingredients1/2 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
1 carrot, julienned
1 cup massaged kale
1/2 cup shredded cabbage
1 red pepper, julienned
1/4 an onion, julienned
1 bunch of collards, bottoms removed
InstructionsFor 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.
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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