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Rainbow Salad Wraps


Yield: Makes 4 servings
Prep Time: 20 minutes
Cook Time: 4 minutes

8 cups water
8 large collard green leaves
2 cups purple cabbage, shredded
½ cup cucumber, thinly sliced
½ cup radishes, matchstick sliced
½ cup carrot, grated
⅓ cup cilantro, chopped
¼ cup unsalted sliced almonds
2 tablespoons Kikkoman® Rice Vinegar
2 tablespoons Kikkoman® Gluten-Free Sweet Chili Sauce
1 tablespoon Kikkoman® Sesame Oil


  1. Heat water in a large pot until boiling. While water heats, Slice the bottom off collard green leaves to remove thick stem and create a circular shape. Use a paring knife to carefully shave down the remaining thick stem, paying attention not to slice into the leaf.
  2. Once the water is boiling, place 2-3 collard green leaves in water for 20-30 seconds. Remove and set onto a plate and blot dry with paper towels. Repeat with remaining leaves.
  3. Set leaves onto work surface and layer with cabbage, cucumber, radish, carrot, cilantro and almonds slightly below the center of each leaf. Fold the bottom away from you and tuck in the sides. Continue to roll toward the top to securely wrap. Repeat with remaining collard green leaves.
  4. Stir together rice vinegar, chili sauce, and sesame oil in a small dish. Serve with wraps for dipping.


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