Rainbow Collard Wraps
  • CourseMain Dish
  • CuisineVegan, Vegetarian
Servings
6servings
Servings
6servings
Ingredients
  • 1bunch collard greens, washed well, large stems removed
  • 4oz. rice noodles, uncooked
  • 1cup carrots, shredded
  • 1cup red cabbage, shredded
  • 1/2cup red bell pepper, julienned
  • 2 green onions, thinly sliced
  • 2Tbsp. cilantro, chopped
  • 2Tbsp. tamari
  • 1Tbsp. rice vinegar
  • 1 1/2Tbsp. toasted sesame seeds
Instructions
  1. In a pot of boiling, salted water, blanch leaves of collard greens for about one minute each. Set them gently on a towel to dry.
  2. Prepare rice noodles according to package directions. Drain noodles well and toss with tamari, rice vinegar, and toasted sesame seeds. Set aside.
  3. To prepare wraps, lay out one blanched leaf, stem side toward you. Line the middle of the leaf, left to right, with about ¼ to ½ cup of rice noodles. On top of the rice noodles, pile a few pieces of carrot, red cabbage, and red pepper. Sprinkle with a pinch of green onions and cilantro. Fold the bottom of the collard leaf up over fillings. Fold in the right and left sides of collard leaf and roll toward the top, like making a burrito. Set aside and repeat process with remaining collard green leaves and fillings. Serve with peanut sauce (if desired).
Recipe Notes

Recipe adapted from Welcome to the Table

Photo credit: Amanda Paa, Heartbeet Kitchen

Rainbow Collard Wraps
Print Recipe
  • CourseMain Dish
  • CuisineVegan, Vegetarian
Servings
6 servings
Servings
6 servings
Ingredients
  • 1 bunch collard greens, washed well, large stems removed
  • 4 oz. rice noodles, uncooked
  • 1 cup carrots, shredded
  • 1 cup red cabbage, shredded
  • 1/2 cup red bell pepper, julienned
  • 2 green onions, thinly sliced
  • 2 Tbsp. cilantro, chopped
  • 2 Tbsp. tamari
  • 1 Tbsp. rice vinegar
  • 1 1/2 Tbsp. toasted sesame seeds
Servings: servings
Units:
Instructions
  1. In a pot of boiling, salted water, blanch leaves of collard greens for about one minute each. Set them gently on a towel to dry.
  2. Prepare rice noodles according to package directions. Drain noodles well and toss with tamari, rice vinegar, and toasted sesame seeds. Set aside.
  3. To prepare wraps, lay out one blanched leaf, stem side toward you. Line the middle of the leaf, left to right, with about ¼ to ½ cup of rice noodles. On top of the rice noodles, pile a few pieces of carrot, red cabbage, and red pepper. Sprinkle with a pinch of green onions and cilantro. Fold the bottom of the collard leaf up over fillings. Fold in the right and left sides of collard leaf and roll toward the top, like making a burrito. Set aside and repeat process with remaining collard green leaves and fillings. Serve with peanut sauce (if desired).
Recipe Notes

Recipe adapted from Welcome to the Table

Photo credit: Amanda Paa, Heartbeet Kitchen

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