I’m just going to be honest here and say that I didn’t think raw collard greens could taste good. Well, I was right. They’re not good, they’re GREAT! I love everything about this dish. It is so healthy, easy and low calorie that it’s going to be a staple in my house from now on.
Raw Thai Spring Rolls with “Peanut” Sauce
Adapted from a recipe from http://goneraw.com/recipe/raw-thai-spring-rolls-peanut-sauce The peanut sauce is actually made with almond butter instead of peanuts because peanuts are not technically raw, but it tastes just like the real thing!
For the Spring Rolls:
1 english/seedless cucumber
1 bunch collard greens
2 large carrots
1 bunch cilantro
Approx. 2 portabello mushrooms or 10 baby bella (crimini) mushrooms
Soy sauce (or Nama Shoyu, which is unpasteurized)
For the dipping sauce:
1/2 c raw almond butter
3 tbsp rice vinegar
1 1/2″ piece of raw ginger, peeled (from the freezer if you keep it stored there)
Soy sauce (or Nama Shoyu)
2 cloves garlic
1/2 c water
1/3 c agave nectar
For sauce: combine all ingredients in a blender or food processor. Pour into individual bowls, depending on how many people you are serving.
Julienne carrots and cucumbers with a knife or japanese mandoline. Wash collard greens. Cut out stems of collard greens to make uniform wrappers (2 wrappers per large collard leaf). Break off ends of cilantro stems and/or chop cilantro. Slice mushrooms and coat lightly with soy sauce. Slice avocado thinly, lengthwise.
Lay collard wrapper on a clean surface. Arrange a few each of above ingredients (just 1 portabella mushroom slice or 3-4 babby bella slices) in the middle of each collard green leaf and roll. Place spring rolls, open side down, on a plate. Serve with dipping sauce.