- 1 medium head of red cabbage
- 2 large carrots (or a bag of shredded carrots)
- 1.5–2 cups mango (frozen or fresh)
- 1–2 mini cucumbers
- 1–2 avocados sesame seeds (for garnishing)
- maple peanut sauce (below)
- MAPLE PEANUT SAUCE:
- 1 tsp minced garlic
- 1 tbsp tahini
- 1 tbsp liquid aminos/tamari
- 1 tbsp maple syrup
- 2 tbsp lemon juice
- 1/2 cup peanut butter
- 1/4 cup water
- If blanching your cabbage leaves, boil a large pot of water. Alternatively, you can skip this step and eat them raw if desired **Blanching vegetables means to plunge them quickly into boiling water – for just a minute or two – then immediately stick the vegetables into a bowl of ice water.
- Carefully tear your cabbage leaves away from the head of cabbage trying to keep them as whole as possible. Wash, set aside.
- Make your maple peanut sauce by blending all the sauce ingredients together in your food processor/blender until smooth.
- Slice your cucumbers, avocado, mango (if not using frozen mango), and carrots. Set aside in separate bowls Blanch your cabbage leaves in the boiling water for just a couple minutes, then add to your bowl of ice water, drain and dry with a paper towel.
- Fill each cabbage leaf with your veggies, sprinkle with sesame seeds and serve with maple peanut sauce.