RECIPE OVERVIEW
Louise Kelly of the I’m a Little Vegan blog shares some flavour- packed lunches and a Sunday breakfast too.
Ingredients Add to Shopping List
Serves: 3 people
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For the Dipping Sauce:
-
50 ml Coconut Milk
-
1 tsp Coconut Sugar
-
1 clove Garlic
minced -
1 - Lime
juice only -
100 g Peanut Butter
-
2 tbsp Soy Sauce
-
50 ml Water
For the Rolls:
-
2 - Carrots
finely grated -
1 - Cucumber
thinly sliced -
1 head Red Apple
-
1 - Red Pepper
thinly sliced -
1 head Savoy Cabbage
-
2 tbsp Sesame Oil
-
1 bunch Spring Onions
thinly sliced -
1 handfull SuperValu Fresh Coriander
roughly chopped
Method
1. Take the head of cabbage and carefully remove six large leaves. Using a sharp knife, cut out the tough piece of stalk at the base of each leaf. Set the leaves aside.
2. Divide the red cabbage, carrots, red pepper, cucumber and spring onions equally between each leaf. Top with fresh coriander and drizzle with sesame oil. Wrap the filled cabbage
leaves into a tight roll.
3. To make the satay dipping sauce, put all the ingredients in a blender and blitz until smooth. Adjust the consistency if required with a little more water or coconut milk. Serve the dressing on the side of a sharing platter with the rolls.
FOOD SWAP
If you’re not a fan of cabbage leaves you can use iceberg lettuce or rice paper here instead.
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