Thai Mango Cabbage Wraps (Printable)
Fresh cabbage leaves stuffed with mango, crisp veggies, and tangy peanut sauce for a vibrant Thai-inspired bite.
# Ingredient List:
→ Fresh Vegetables and Fruit
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→ Peanut Sauce
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→ Garnish
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# How to Make:
01 - Remove 8 large cabbage leaves from the head, carefully trim the thick stem end for easier rolling, rinse thoroughly, and pat completely dry.
02 - Combine mango strips, julienned carrot, sliced bell pepper, julienned cucumber, cilantro leaves, and mint leaves in a large mixing bowl.
03 - Whisk together peanut butter, lime juice, soy sauce, maple syrup, grated ginger, minced garlic, and 2 tablespoons warm water until smooth. Add additional water 1 tablespoon at a time to reach desired consistency.
04 - Spoon a generous portion of the vegetable-mango mixture into the center of each cabbage leaf, drizzle with peanut sauce, and sprinkle with chopped peanuts.
05 - Fold both sides of each cabbage leaf over the filling and roll tightly from the stem end to form secure wraps. Serve immediately with extra sauce on the side.
# Helpful Tips:
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- The contrast between cool crisp cabbage and that creamy tangy peanut sauce hits every single crave button at once
- You can prep everything in twenty minutes and feel like you put actual thought into a beautiful meal
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- The cabbage leaves will crack if you try to fold them cold from the refrigerator, so let them sit at room temperature for about ten minutes before assembling
- Your peanut sauce will thicken as it sits, so always thin it with warm water right before serving
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- Use a vegetable peeler to julienne your carrot and cucumber instead of a knife for faster more even strips
- Assemble these right before serving because the cabbage starts to wilt after an hour and nobody wants a sad floppy wrap