Thai Spring Wraps
Tastes almost like Padd Thai in a wrap. Fresh, crisp flavors.
1 tablespoon raw almond butter
.125 teaspoon garlic, minced
¼ teaspoon ginger, crushed
1 teaspoon sesame oil or olive oil
sprinkle minced thai pepper or red pepper flakes
green cabbage leaves
.125 cup spinach leaves, chopped (ribbons)
.125 cup kelp noodles
.125 cup red cabbage leaves, shredded
.125 cup red bell pepper, sliced thin
1 tablespoon cilantro, chopped
1 tablespoon green onion, chopped
1 tablespoon mint leaves (optional), chopped
Mix the almond butter, minced garlic, ginger, oil (toasted sesame oil really imparts a lot of flavor but is not raw, of course) and minced thai pepper or flakes. The extra oil is to make the sauce thinner and spreadable.
Carefully peel away some green cabbage leaves from the head of cabbage. You should have a bowl shape that you then spread some of the almond butter onto, then some of your spinach, kelp noodles, red cabbage, and red bell pepper. Sprinkle chopped green onion and cilantro (and mint) on top. I kind of put everything in a straight line and leave the sides free to roll the thing when you’re done.
Fold the thing over and maybe tuck the end in if you can, but I have to eat the thing without setting it down ‘cause it opens up a bit. Poor me!
Kelp noodles look like rice noodles. They’re perfect for this. If you can’t find them, you can use bean sprouts or radish sprouts.
There are lots of substitutions and variations of ingredients you can use depending on what you have on hand. You can use carrot toothpicks instead of red bell. I’ve used cucumber toothpicks instead of bean sprouts. Simply make some thin slices of cuke, stack them, and make a series of cuts in parallel from one side to the other and you’ve got toothpicks!
To ribbon spinach, just bunch it up and make parallel cuts from one side to the other.