Servings: 2
Ingredients:
4-6 collard leaves, de-ribbed
1 red pepper
1 yellow pepper
2 carrots
1 cucumber
1/4 head of purple cabbage, shredded
1 avocado
1 cup bean sprouts
1/4 cup of cilantro
1/4 cup basil or mint
Peanut Sauce:
1/4 cup of peanut butter
2 Tbsp of coconut aminos
1 dash of sesame oil
2 Tbsp lime juice
Small piece of fresh ginger, 1 tsp worth (or ½ tsp of dry ginger)
1 clove of grated garlic (or ½ tsp garlic powder)
¼ tsp red chili flakes
1 tsp hot sauce
2 Tbsp water to thin out the sauce
Directions:
Combine all peanut sauce ingredients, except for water. Depending on the texture of your peanut butter, you may need less water. Thin out the sauce until it becomes a dippable texture.
Wash and de-rib collard leaves. Chop all other vegetables into small matchstick-sized pieces. Place vegetables in a uniform pile at one end of the collard leaf. Top with spices and herbs of choice. Roll the collard leaf like a burrito, tucking it in tightly. Slice in half and dip in peanut sauce to enjoy!