2 Large collard green leaves (ribs removed)
1 cucumber sliced or julienned
1/4 bunch mint leaves
1/2 bunch cilantro leaves
1 jalapeno diced (optional)
1/2 cup mung beans
1/2 cup shredded carrots
1/2 cup purple cabbage
For the sauce:
4 kaffir lime leaves
1 cup filtered water
1 tablespoon coconut aminos OR sea salt to taste
1/4 cup almond butter (for a fat-free alternative substitute with 1/2 cup sundried tomatoes)
juice of 1/2 lime
1 garlic clove
sprinkle of red pepper flakes (to taste)
Lay out collards flat. Fill the center of the leaves with the ingredients. Roll tightly into a cylinder. Double the recipe for more people or for leftovers.
Blend sauce ingredients on high until smooth and creamy.
Alternatives: Thai Kitchen makes a Red Curry spice blend that has kaffir lime and other spices— it is out of this world!