Rainbow Cabbage Rolls with a Satay Dipping Sauce

by SuperValu

Louise Kelly of the I’m a Little Vegan blog shares some flavour- packed lunches and a Sunday breakfast too.

3 people 10 minutes 15 minutes

Ingredients

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
2 tbsp Sesame Oil
1 bunch Spring Onions thinly sliced
1 handfull SuperValu Fresh Coriander roughly chopped
1 head SuperValu Irish York Cabbage

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.