Spicy Thai Wraps

Instructions

Remove the stems from the collards, or cut the excess bulge of stem from the back of each collard leaf, without cutting into the leaf.
Then use one of these methods to soften them.
Lay them flat in the freezer and freeze them overnight, then run them under warm water to defrost.
Blanche them, then use the collard leaves like tortillas to wrap your filling.
Blend dressing until smooth. You can put the dressing inside or use as a dipping sauce.
The dressing will keep for up to 2 weeks. The salad will keep in a glass jar for up to 4 days.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 30 minutes

Ingredients

Filling:
red or green cabbage, sliced very thin
3 carrots, shredded or julienned
bunch cilantro, stems removed
bunch mint, leaves sliced into thin strips
2 cups mung bean sprouts
3 cups combination of sunflower, buckwheat, and green pea sprouts
1 red bell pepper, julienned
6 scallions, thinly sliced
Thai Dressing:
cup raw tahini
cup grated ginger
6 Tbs. lemon juice
cup agave nectar
6 Tbs. tamari
2 cloves garlic
1 cup shredded coconut
1 jalepeno pepper with seeds, chopped
2 cups water

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