Raw Rainbow Wraps with Mango Dipping Sauce
Great for Week 1
4 Servings
Ingredients
4 large collard leaves
1 red bell pepper, sliced into 1/4” matchsticks
2 medium carrots, peeled and julienne
1 large green zucchini, julienne
1 large yellow zucchini, julienne
1/4 head of purple cabbage, thinly sliced
Optional add-ins (especially if you don’t want to make the sauce):
Sprouts
Slivered onions
Sliced Avocados
For the mango dipping sauce (optional):
1 ripe mango, peeled and chopped
1 carton of cherry tomatoes, about 2 cups
1/2 of a red bell pepper
1 handful of fresh cilantro
Optional add-ins:
1 tsp. fresh squeezed lemon juice
a pinch of cayenne
Alternatively, you can use the Simplest-Most-Diverse Salad Dressing recipe.
1. Using a sharp knife, carefully filet the thickest past of the collard green’s stems (see picture). This allows for more flexibility when it comes time to wrap. (An additional trick to making the collards more flexible is to submerge them for 2 - 3 seconds in a pot of just-boiled water).
2. Lay the collard leaves out on your work station, bottom part closest to you. Divide the filling ingredients between all of the collards by stacking them together, starting at bottom and laying them across the collard leaf.
3. Now roll each collard like a burrito. Fold the sides of each collard leaf towards it’s center and then roll from the bottom up, tucking in the filling and sides as needed to make a tight wrap.
4. For the dipping sauce, place all of the sauce ingredients in a blender and blend until smooth (or desired texture, if you prefer a chunkier sauce).