Ingredients (Serves 4)

175 g chopped mango
3 tablespoons agave or sweetener of choice
3 tablespoons lime juice
½ tablespoon grated ginger
1 clove garlic
½ teaspoon crushed red pepper flakes (optional)
1/4 teaspoon sea salt

½ cup tahini
1/3 cup water
3 tablespoons tamari
2 tablespoons lemon juice
2 tablespoons agave nectar or few drops liquid stevia
1 tablespoon red Thai curry paste (optional)
1 tablespoon grated ginger or ginger juice
1 clove garlic
½ teaspoon crushed red pepper

4 large chard, cabbage, or collard leaves
1 head romaine or other green lettuce
220 g shredded carrots
100g bean sprouts
4 green onions, sliced longwise, green parts only
17 g mint leaves & 17 g chopped cilantro


Recipe of the Day Vietnamese Salad Rolls

Sweet and Sour Mango Sauce
Blend all ingredients in a blender or food processor. Adjust seasoning’s as desired.

Spicy Tahini 
Blend all ingredients in a food processor until smooth.

Salad Rolls
Lay a chard, cabbage, or collard leaf on a plate or cutting board. Fillet the thick stem carefully using a paring knife. This will allow you to roll the leaf easier without it breaking.

Lay two leaves of lettuce on the inside of the chard leaf and fill with remaining ingredients as desired. Lay another couple of lettuce leaves over the filling and roll. Serve with sauces.

Cooked Variation:  You can wrap the rolls in rice paper, which is very easy to use. Simply dip a sheet into hot water for a few seconds then remove, shake off excess water, and lay it on a flat surface. Add your fillings and roll carefully. For a heartier cooked meal, add in organic tempeh.


Raw and Simple: Eat Well and Live Radiantly with Truly Quick and Easy Recipes for the Raw Food Lifestyle, by Judita Wignall,(Published by Quarry), £16.99, click here.
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