Photo by Judy at Two Broads Abroad
Judy at Two Broads Abroad's Notes:
Expand1 cup Tamarind Paste Ask a question about this ingredient
3 tablespoons maple syrup Ask a question about this ingredient
1 tablespoon Soy sauce Ask a question about this ingredient
1 tablespoon Olive oil Ask a question about this ingredient
1/2 cup Chopped cashews Ask a question about this ingredient
1 tablespoon Sesame oil Ask a question about this ingredient
1/2 teaspoon Salt Ask a question about this ingredient
1/4 cup Maple syrup Ask a question about this ingredient
1/2 cup Lemon juice Ask a question about this ingredient
1 Zest of lemon Ask a question about this ingredient
2 Inch piece of ginger peeled and coarsely chopped Ask a question about this ingredient
2 Thai chiles with seeds Ask a question about this ingredient
1 1/2 tablespoon Soy Sauce Ask a question about this ingredient
1 cup Almond butter Ask a question about this ingredient
1/2 Head of savoy caggage shredded Ask a question about this ingredient
6 Large Swiss Chard leaves Ask a question about this ingredient
1 Carrot julienned Ask a question about this ingredient
1 Mango sliced lengthwise into batons Ask a question about this ingredient
1 Cuccumber julienned Ask a question about this ingredient
1/2 cup Cilantro leave Ask a question about this ingredient
1/2 cup Torn basil leaves Ask a question about this ingredient
For Tamarind Dipping Sauce Place first four ingredients into a blender and puree until smooth. This can be made ahead of time and refrigerated.
Ask a question about this stepWraps Mix cashews, sesame oil and salt in small bowl set aside.
Ask a question about this stepPuree second amount of maple syrup, lemon zest and juice, ginger, chiles and soy in blender puree until smooth.
Ask a question about this stepAdd almond butter an blend to combine. If the mixture is too thick add water.
Ask a question about this stepAdd shredded savoy cabbage into a large bowl. Pour almond butter mixture over it. Toss to coat the cabbage.
Ask a question about this stepCut large Swiss chard leaves in half along the stem line. Save the stems for another purpose.
Ask a question about this stepPlace chard leaf on a cutting board with the ugly side facing you. Place a few tablespoons of the cabbage mixture across the bottom of the leaf closest to you. Sprinkle some cashew mixture on top.
Ask a question about this stepAdd a few of the julienne veggies and mango on top of that. Then sprinkle a few of the herbs on top of this.
Ask a question about this stepRoll leaf from the bottom up. Try to keep as tight as you can. Place on serving platter seam side down. Continue until all leaves are filled.
Ask a question about this stepServe with dipping sauce.
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