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, a healthy addition to a kid's party, or a perfect Pride celebration treat!
Ingredients
Easy Peanut Dipping Sauce
¼cupall-natural salted peanut butter or almond butter, see notes
¼cupwater
Juice from ½ lime
1tablespoonsoy sauce, sub coco aminos for paleo and Whole30
1clovegarlic, minced
1teaspoonfresh grated ginger
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!