Organic Dill Pickles
Veggie Wraps with Thai Coconut, Lime, and Cilantro Dressing
Veggie Wraps with Thai Dressing are the rescue remedy to the ubiquitous sliced veggie party plate served with Ranch or French Onion dip. Don’t get me wrong. I understand the dilemma. As a nightmare vegetarian guest, I have wreaked havoc on many a dinner host, leaving them to wonder what the hell to serve the veggie crackpot of the family (may I offer my sincerest sympathy to all concerned, even if it’s 20 years too late). On the flipside of this, in the last 10 years, the abundance and availability of organic produce makes preparing vegetarian fare easy, and best of all, simple. Your body will thank you, and your guests will no doubt be impressed.
This one’s a done deal. Who hasn’t cut vegetables into matchsticks?? If you can “schmear” a bagel, you can “schmear” a collard leaf (not to worry. there’s room for both if you eat well). How cool are you going to look by serving these chic mini wraps at your party? Say no more. Then, the surprise of a tasty, zingy, and dairy free Thai dip. Made by you, Devil.
Veggie Wraps with Coconut, Lime, and Cilantro Dressing
3 cups of each: carrot, red cabbage, cucumber, red, and yellow pepper, cut into matchsticks.
1 bunch fresh collard greens, rinsed, and de-veined.
Thai Coconut, Lime, and Cilantro Dressing
handful of Thai basil (fresh basil is fine if you can’t locate the Thai variety)
1 1/2 cup raw cashews, soaked in a cup of filtered water for 30 minutes, then drained.
handful of fresh cilantro (coriander)
flesh of a young Thai coconut (the white-skinned variety in Asian markets or health food stores)
1/4 cup juice from the Thai coconut
2 fresh cloves garlic
juice of a fresh lime
pinch of Himalayan sea salt
1. Whizz all of the the dressing ingredients in a Magi Mix for 2-3 minutes until smooth. Pour into a bowl, and set aside.
2. Slice all of the vegetables into thin sticks, then align them orderly on a plate to make the wraps easy to assemble.
3. Take the de-veined collards and slice each leaf into 3-4 narrow strips. Spread each collard leaf with a thin coating of Thai dressing. Carefully assemble the wraps with carrots, red cabbage, cucumber, and peppers. Roll into small, bite size wraps. Lay the wraps on a serving plate.
4. Cover the plate with cling film, and chill until serving. Serve with a bowl of the Thai Dressing on the side for dipping. Makes 16 hors d’oeuvres size wraps.
4. Cover the plate with cling film, and chill until serving. Serve with a bowl of the Thai Dressing on the side for dipping. Makes 16 hors d’oeuvres size wraps.
Related posts:
I'm going back to my roots with this recipe. Lentil soup was one of the first healthy recipes I learned to make when I was 18, and erm, 160 pounds! As I write this, I'm feeling a bit nostalgic for the days when I dipped my pinky toes into the world...
This sandwich satisfies all of my favorite cravings: creamy avocado, spiced hummus, crispy lettuce and carrot, and crusty whole grain bread. All I can say is that it's heaven in a sandwich. Why did I name it the Stardust Sandwich? Today...
No seriously. Cheese Toasties. That's right. I can't get my son to eat sandwiches and my faded memories of grilled cheese sandwiches are 2 slices of white bread swimming in butter and Velveeta (shudder shudder). We had a play date this week with Ma...
Thanks for your sweet (and funny!) comment!
These wraps look soooo amazing – I'm forwarding the recipe to my sister, because she's such a fan of this type of food (as am I) – but she makes killer rice wraps & I know she'll love this.
Thanks for sharing!
Love the photo too
xo Emily
Killer rice wraps, huh? Oohhh, that sounds yummy. Any chance you can send me the link to the recipe? I'd like to give that one a go!
Nicole