Cabbage Rolls with Satay Sauce
These no-cook rolls are packed with cabbage and a variety of raw vegetables, making the most of the vegetables in your box. Each roll is dressed with a sweet chili-lime sauce and served alongside a gingery peanut sauce. This dish offers many delicious flavours, vibrant colours, and wholesome ingredients.
Substitutes:
- No peanut butter? Use any nut butter of your choice instead.
- No soy sauce? Use tamari sauce instead.
Prep time: 20 minutes
Cook time: 0 minute
Total time: 20 minutes
Servings: 2
Ingredients:
½ Cabbage
1 Carrot
½ Cucumber
½ Red pepper
2 Spring onions
3 tbsp Sweet chilli sauce
1 tbsp Lime juice
8 Rice papers (sheets )
For the satay sauce:
2 tbsp Peanut butter
1 tbsp Maple syrup
1 tbsp Soy sauce
1 tbsp Tomato puree
1 tbsp Curry powder
1 tsp Ginger (grated)
3 tbsp Water
Recipe:
- For the sauce: Place all the ingredients in a food processor and blend until smooth.
- Take out the outer leaf layers of the cabbage, making sure not to break them. Cut off the hard white membranes.
- Finely shred the cabbage, and finely slice the cucumber, red pepper, spring onions, and carrot.
- In a small bowl, combine together the sweet chilli sauce and lime juice.
- Pour water into a shallow plate. Dip one sheet of rice paper at a time in the water for 10 seconds, until soft but still slightly firm.
- Lift the rice paper from the water and place on a work surface. If the rice paper is sticking to your surface; wet a clean tea towel and place it between the work surface and the rice paper.
- Place some of the sliced vegetables at the bottom of the rice paper and brush with the sweet chili-lime sauce. Lift and roll the bottom of the rice paper over the vegetables, then fold in the left and right sides. Roll all the way to close the rolls. Follow the same steps with cabbage leaves instead of rice paper.
- Cut the rolls in half and serve with the dipping sauce. Enjoy!
How to store
Store in an airtight container, in the fridge, for up to 3 days.
