Step aside, kale: collard greens are the new favorite green, and we love them in this appetizer. Use them to wrap up a rainbow of tasty Thai flavor and make these fresh little gems. Wholesome raw veggies, our sweet and tangy Pad Thai and a zippy sauce to tie it all together. All of our favorite things in one bite make this vegan, gluten free recipe an Amy’s favorite.
Ingredients, Serves 2
4 large collard green leaves
Amy’s Thai Pad Thai
Julienned vegetables of your choice (we used carrot, English cucumber and red pepper)
A handful of chopped fresh cilantro, basil and mint
1 thinly sliced green onion
¼ cup chopped peanuts (optional if nut allergies are a concern)
1 lime, cut into wedges
Zippy Dipping Sauce (see recipe below)
Zippy Dipping Sauce
3 tablespoons sunflower butter
1 tablespoon coconut milk
2 tablespoons apple cider vinegar
½ clove garlic, minced
1 tablespoon tamari
1 tablespoon maple syrup
Pinch of red pepper flakes
For the sauce – Combine all ingredients in a small food processor and mix until smooth, scraping down the sides frequently to incorporate all ingredients.
For rolls – Wash the collard green leaves and pat dry. Remove the toughest part of the collard green stem (this makes the leaves much easier to roll). Spoon about a quarter of the cooked Amy’s Pad Thai meal onto each of the 4 prepped collard green leaves. Add the fresh vegetables, herbs, green onion and peanuts (optional) then squeeze a wedge of lime over the top. Roll the collard green leaves and their contents like you would roll a burrito, dunk into Zippy Sauce and enjoy.