Rainbow Cabbage Rolls with a Satay Dipping Sauce
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.
