Serves: 5
Total Calories: 6

1/2 leaf Savoy or napa cabbage
1/2 cup mung bean sprouts or chopped green leaf lettuce
1/4 cup peeled and shredded carrot or carrot ribbons (see Tools and Techniques chapter)
1/4 cucumber peeled and made into ribbons (see Tools and Techniques chapter)
2 sprigs cilantro, or 2 leaves mint
1 1/2 tablespoons Mock Peanut Sauce (recipe found in Dips, Pâtés, And Savory Sauces chapter), plus extra for dipping

Equipment:
cutting board
chef’s knife, 8-inch
measuring cups
peeler
grater
measuring spoons

Cut off the thickest part of the cabbage leaf stem. Lay the leaf horizontally on the cutting board, with the stem parallel to you and the underside facing up. Layer the sprouts, carrot, cucumber, and cilantro on the leaf. Drizzle with the sauce. Roll up the leaf burrito-style, tucking in the ends as you go. Slice the roll into 2 pieces. Serve immediately.

Vegetables with Mock Peanut Sauce: Omit the cabbage leaf. Toss the sprouts, carrot, cucumber, and cilantro with the sauce. Serve immediately.

Nutritional Facts:

Serves: 5
Total Calories: 6
Calories from Fat: 0

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
garden wrap
california rolls
lasagne
avocado boat
not meatballs
spring roll
stuffed mushroom
zucchini pasta al pesto
stuffed dates in marinara sauce
tomato stack
pasta avocado
stuffed bell pepper