Veggie Rainbow Wraps with Peanut Almond Lime Sauce
Prep Time: 10mins
Cook Time: 0mins
Total Time: 10mins
These super colorful Veggie Rainbow Wraps are served with an easy to make peanut dipping sauce and are as delicious as they are healthy. They're a playful way to serve a veggie tray at a party and make an easy and healthy afternoon snack. They're naturally vegan + gluten-free and can be made paleo + Whole30 compliant if you use almond butter. Win!
Easy Peanut Dipping Sauce
¼cupall-natural salted peanut butter or almond butter, see notes
Juice from ½ lime
1tablespoonsoy sauce, sub coco aminos for paleo and Whole30
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
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.
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.
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!