My version of Thai peanut sauce highlights lime leaves and raw cashew or almond butter. When making it, slowly add only as much water as needed to achieve a thick dipping consistency; the amount will vary depending on how thick your nut butter is. I love lots of mint, cilantro, and basil in these rolls, but feel free to adjust to suit your taste. Enjoy as a snack, party appetizer, or complement to any meal.
Recipe Ingredient Details:
1/2 cup raw cashew or almond butter
4 fresh kaffir lime leaves
1 tablespoon nama shoyu (or tamari)
1-2 small Thai chiles (seeded, to taste)
2 tablespoons fresh lemon juice (about 1 lemon)
1/2-3/4 cup filtered water (as needed)
3 medium-large zucchini (divided)
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
2-4 tablespoons mint leaves (to taste)
Place all sauce ingredients into a blender, blending in water slowly as needed for desired consistency. Purée until smooth. (Makes 1 cup.)
Use a mandolin to slice two of the zucchinis into very thin, long strips. Set aside to “wilt” a bit.
Slice remaining zucchini into 3-inch matchsticks. Remove stems from basil, cilantro, and mint. Place a zucchini strip on a flat surface. Layer the end closest to you with a few zucchini matchsticks, basil, cilantro, and mint; roll up on a slight diagonal to secure fillings inside strip. Serve with dipping sauce. Refrigerated, sauce will keep for 4–5 days; rolls will keep for 2 days.
Recipe Additional Notes:
PER SERVING: 146 cal, 11g fat (6g mono, 2g poly, 2g sat), 0mg chol, 5g protein, 10g carb, 2g fiber, 134mg sodium
Tue, 2011-03-29 14:28