These Detox Rainbow Roll-Ups are a colorful and healthy way to eat lunch or dinner this summer. They're light, refreshing, and great for hot days because they're made with colorful vegetables wrapped in collard green leaves. To make them taste even better, dip them in creamy peanut sauce.
Ingredients: 1 large carrot, julienned. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 cucumber, julienned. 1/2 cup purple cabbage, thinly sliced. 4 large collard green leaves. 1/4 cup creamy peanut butter. 2 tablespoons soy sauce. 2 tablespoons maple syrup. 1 tablespoon rice vinegar. 1 clove garlic, minced. 1 teaspoon grated ginger. 1 tablespoon water. Sesame seeds, for garnish.
Instructions: Take the stems off of the collard greens and cut off the thick part of the vein to make rolling them easier. On a cutting board, lay out one collard green leaf flat. Put the purple cabbage, red bell pepper, yellow bell pepper, cucumber, and julienned carrot on top of the collard green leaf. Tuck the sides of the collard green leaf in as you roll it up around the vegetables to make a roll-up. Do it again with the rest of the vegetables and collard green leaves. To make peanut sauce, mix peanut butter, soy sauce, maple syrup, rice vinegar, garlic, ginger, and water in a small bowl with a whisk until the mixture is smooth. Slice the roll-ups across the middle to make small pieces. Get the peanut sauce ready to dip the Detox Rainbow Roll-Ups in before you serve them. Add sesame seeds as a garnish before serving.