Spicy Thai Vegetable Wraps
Makes 12 Wraps
  1. In a small bowl, mix the cashews, sesame oil, and salt, and set aside.
  2. In a Vita Mix or high speed blender, puree the maple syrup, lemon juice, ginger, red pepper, and Tamari Sauce. Add the peanut butter and blend at low speed to combine. Add water to thin if necessary.
  3. In a medium bowl, add the shredded cabbage and the peanut butter mixture and toss well to combine (you can use your hands).
  4. Cut out the center rib of each collard green leaf, dividing the leaf in half. Place 1 half leaf on a cutting board with the underside facing up.
  5. Arrange a few tablespoons of the cabbage mixture evenly across the bottom third of the leaf, leaving about 11/2 inches clear at the bottom. Sprinkle some of the chopped cashews over the cabbage.
  6. Lay a few sticks of carrot, a few strips of mango, and a few sprouts on top. Add a few leaves each of cilantro, basil, and mint.
  7. Fold the bottom of the collard leaf up and over the filling, keeping it tight, and tuck the leaf under the ingredients and roll forward. Place the roll seam side down on a serving dish.
  8. Repeat with remaining collard leaves and ingredients. Serve with dipping sauce.
Recipe Notes

Ideas for a Dipping Sauce: 3 tablespoons maple syrup 1 tablespoon Tamari Sauce 1 tablespoon extra virgin olive oil Pinch of sea salt 1 cup soaked and strained tamarind pulp Place the tamarind pulp, maples syrup, Tamari, olive oil in a blender and puree until smooth. Taste for seasoning. Can  be made ahead and placed in refrigerator for 2 days. You may freeze the dipping sauce.