Tai Veggie Salad Wraps With Almond Sauce

Dr Oz

• Ready In: 30 mins
• Serves: 2-4
• Yields: 1 bowl

Ingredients

• 1  tablespoon almond butter
• 1  teaspoon fresh ginger, grated
• 1⁄2  lemon, juice of
• 1  teaspoon apple cider vinegar
• 1  garlic clove
• 1  teaspoon  wheat-free tamari
• 1  pinch cayenne
• 1⁄3 cup  purifed water
• 4  large romaine lettuce leaves
• 1⁄2 napa cabbage, shredded
• 1  carrot, shredded
• 2  scallions, thinly sliced
• 6  snow peas, thinly sliced
• 1  cucumber, peeled, seeded, and thinly sliced
•  nori, cut into strips 1/8-inch thick by 2 inches wide
•  cilantro leaf, for garnish

• optional

•  sliced almonds, for garnish

Directions

1. To make almond sauce, blend together almond butter, ginger, lemon juice, apple cider vinegar, garlic, nama shoyu or tamari, cayenne, and water until creamy. Add more water if too thick. Wash romaine leaves and set aside to drain. Combine remaining vegetables in a bowl. Put about one- quarter of the mixture into each romaine leaf and roll up. Drizzle each wrap with 1 tablespoon almond sauce. Garnish with cilantro leaf and strips of nori or thinly sliced almonds. Serve on a platter.