Summertime Finger Salad
photo by RawFood
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 10 collard greens, stems removed
- 2 cups carrots, julienne
- 2 cups red cabbage, julienne
- 2 cups cucumbers, thinly sliced
- 10 scallions
- 1 cup almond butter
- 1 tablespoon ginger, minced
- 1⁄4 cup lemon juice
- 1⁄4 cup raw honey or 1/4 cup agave nectar
- 2 tablespoons sesame oil
- 1 pinch chili powder
- 1⁄4 cup soy sauce
- 1⁄2 cup water
directions
- Remove stems from collard leaves with a paring knife and lay the two halves back together, slightly overlapping. Set aside remaining chopped vegetables. Combine almond butter and all remaining ingredients in a blender and blend until smooth, adding more water if necessary. Transfer the dipping sauce to a small serving bowl.
- Lay two collard halves out on the counter with the middle slightly overlapping so it looks like they are put back together after the stems were removed. Sprinkle about 1/4 cup of each vegetable along one end of the collard leaves, then roll up tightly starting from the filled end. Secure with a toothpick and arrange attractively on a serving platter. Scatter freshly picked nasturtium blossoms around for garnish. Place dipping sauce in center of the platter and serve.
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