I love this recipe I found in Mothers Market "delicious living' magazine
Enjoy!
When making this version of Thai Peanut sauce, slowly add only as much water as needed to achieve a thick dipping consistency. I love lots of mint, cilantro, and basil in these rolls, but feel free to adjust to suit your taste. Enjoy as a snack, party appetizer, or complement to any meal.
Dipping Sauce
1/2 cup raw cashew or almond butter
4 keffir lime leaves
1 tablespoon of soy sauce (cooked)
1-2 small thai chilis, seeded to taste
2 tbs fresh lemon juice (1 lemon)
1/2 to 3/4 cup filtered water
3 medium-large zuchinni, divided
1/2 c basil leaves
1/2 c fresh cilantro leaves
2-4 tablespoons mint leaves
Enjoy!
When making this version of Thai Peanut sauce, slowly add only as much water as needed to achieve a thick dipping consistency. I love lots of mint, cilantro, and basil in these rolls, but feel free to adjust to suit your taste. Enjoy as a snack, party appetizer, or complement to any meal.
Dipping Sauce
1/2 cup raw cashew or almond butter
4 keffir lime leaves
1 tablespoon of soy sauce (cooked)
1-2 small thai chilis, seeded to taste
2 tbs fresh lemon juice (1 lemon)
1/2 to 3/4 cup filtered water
3 medium-large zuchinni, divided
1/2 c basil leaves
1/2 c fresh cilantro leaves
2-4 tablespoons mint leaves
- Place all sauce ingredients into a blender, blending in water as needed. Puree until smooth.
- Use a mandolin to slice 2 zucchinis into long thin strips. Set aside to wilt a bit
- Slice remaining zucchini into 3 inch matchsticks. Remove stems from basil, cilantro, and mint. Place zucchini strip on a flat surface. Layer the end closest to you with a few zucchini matchsticks, basil, cilantro, and mint; roll up on a slight diagonal to secure fillings inside the strip. Serve with dipping sauce. Refridgerated, sauce will keep for 4-5 days, rolls will keep for 2.
