Rainbow Veggie Wraps Recipe
Satisfy your tummy AND your eyes with these rainbow veggie wraps - because food tastes better when it's pretty! Wrap up crisp cabbage, vibrant peppers, crunchy carrot, and asparagus and serve it next to a delicious and easy-to-make peanut dipping sauce - a flavorful finishing touch. They're versatile and work as a colorful side dish, a fun snack, an addition to a kid's party, or a perfect Pride celebration treat!
Ingredients
Easy Peanut Dipping Sauce
The Veggie Rainbow Wraps
- Purple and green savoy cabbage, for wrapping
- Yellow and red bell peppers, thinly sliced
- Carrots, thinly sliced
- Asparagus, tough ends snapped off
- Purple cabbage, shredded
Instructions
- Make the peanut sauce by adding all of the peanut sauce ingredients to a small saucepan and bringing them to a simmer over medium heat.¼ cup all-natural salted peanut butter or almond butter, ¼ cup water, Juice from ½ lime, 1 tablespoon soy sauce, 1 clove garlic, 1 teaspoon fresh grated ginger
- Optional step: blanch the cabbage leaves for 1 minute in boiling water to soften them slightly. Run them under cold water immediately afterward.Purple and green savoy cabbage
- Lay the cabbage leaves on a work surface and layer the other veggies inside. Roll tightly and place on a serving tray seam side down. If you'd like, you can secure them with toothpicks.Yellow and red bell peppers, Carrots, Asparagus, Purple cabbage
Notes
I've put this recipe into both the paleo and the Whole30 categories, even though peanuts are not ok on either of those diets. In both cases, substitute almond butter. It's delicious!
Serving: 1 wrap, Calories: 254kcal, Carbohydrates: 19g, Protein: 10g, Fat: 18g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Sodium: 549mg, Potassium: 661mg, Fiber: 7g, Sugar: 8g, Vitamin A: 7723IU, Vitamin C: 119mg, Calcium: 160mg, Iron: 2mg