These delicious Asian-inspired rolls allow you to creatively load up on vegetables. Perfect as a midday snack or light lunch, the rolls possess a wonderful variety of textures and flavor, and when dunked in the sweet-and-spicy peanut-butter dipping sauce, they’ll reward you with an explosion of taste.
FOR THE DIPPING SAUCE
¼ cup peanut butter
2 tablespoons honey
Juice of 1 lime
¼ teaspoon red chili flakes
FOR THE SALAD ROLLS
4 ounces extra-firm tofu
1 bunch collard greens
1 cup thinly sliced purple cabbage
1 cup bean sprouts
2 carrots, cut into matchsticks
½ cup cilantro leaves and stems
TO MAKE THE DIPPING SAUCE
In a blender, combine the peanut butter, honey, lime juice, and chili flakes, and process until smooth. Add 1 to 2 tablespoons of water as desired for consistency.
TO MAKE THE SALAD ROLLS
1 Using paper towels, press the excess moisture from the tofu. Cut into ½-inch-thick matchsticks.
2 Remove any tough stems from the collard greens and set aside.
3 Arrange all of the ingredients within reach. Cup one collard green leaf in your hand, and add a couple pieces of the tofu and a small amount each of the cabbage, bean sprouts, and carrots. Top with a couple cilantro sprigs, and roll into a cylinder. Place each roll, seam-side down, on a serving platter while you assemble the rest of the rolls. Serve with the dipping sauce.
Substitution tip: To lower the potassium, omit the cabbage and use only 1 carrot, which will drop the potassium to 208mg.
Per Serving Calories: 174; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 0mg; Carbohydrates: 20g; Fiber: 5g; Protein: 8g; Phosphorus: 56mg; Potassium: 284mg; Sodium: 42mg