Spicy Thai Collard Wraps
- 6 Large Collard Leaves
- 3 tbsp umeboshi plum vinegar
- 3 tbsp unrefined sesame oil
- 3 heaping tbsp raw almond butter
- 1 clove garlic, pressed (can add another as well)
- 2-3 tbsp peeled and finely shredded ginger (grating it can leave it a little stringing, discard that last string chunck)
- ½ cup finely chopped green onions, include greens
- 1-2 kaffir lime leaves, sliced very thin (optional) I have some precut in a jar that I found.
- I use about a tbsp of them.
- ¼ cup lime juice
- 1 ½ tbsp braggs amino acid or coconut aminos liquid
- 1 tbsp maple syrup or Yacon syrup.
- 1 large organic carrot or baby carrots cut into match sticks. I think it is easier to cut the baby carrots. Make sure they are Organic! I just read that commercial baby carrots are soaked in bleach!!!
- 1 small jicama, peeled and cut into match sticks. I often have them cut a whole one in half at the store for me because they usually are large.
- 1 small cucumber cut into match sticks
- 4-5 stalks of raw, organic asparagus cut into 1-2 inch pieces
- 1 mango or papaya peeled, seeded and ut into ¼“ strips (optional, I did not do this)
- 2 cups mung bean sprouts (optional)
- 1/2 cup packed mint leaves (fresh)
- 20 basil leaves (fresh)
Bring a lg. Pot of water to a simmering boil. Submerge the collard leaves in the water for about 10 seconds. Remove them with tongs and drain immediately in a colander. Add cold water and ice to them and keep them submerged in ice water or I just added ice and cold water in between each leaf. This halts the cooking process and keeps their vibrant green color. While they cool I begin my next step. When they are cold, you can gently squeeze and blot with a clean dry towel. Toss them or dunk them in a mixture of 1 tbsp of umeboshi plum vinegar to coat and set them aside. You may need more vinegar, just add it. Just make sure they pass through it in the bottom of the bowl, both sides of the collard. I usually do this just as I’m ready to role them out.
In a bowl, mix together the sesame oil, almond butter, garlic, ginger, green onions, kaffir lime, lime juice and remaining 2 tbsp vinegar, braggs, maple syrup, and Sea Salt to taste.This can be made ahead of time and kept for 2 days in a sealed container in the fridge.It is delicious over chopped lettuce or spinach.