Ingredients

The following ingredients have 4 Servings
  • 1 bunch Swiss chard (about 8 leaves)
  • 1 pound medium-sized shrimp (peeled and deveined)
  • 3 carrots (peeled and cut into matchstick pieces)
  • 1/2 cucumber (cut into matchstick pieces)
  • 1/4 purple cabbage (finely chopped)
  • 1/4 cup fresh cilantro leaves and stems
  • 1/2 cup smooth peanut or almond butter
  • 1/2 cup coconut aminos
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon fish sauce
  • 1/4 teaspoon black and white sesame seeds (for garnish (optional))

Instruction

  • To prepare the Swiss chard, steam the leaves for 5 minutes over a pot of simmering water (using a steamer basket) or in a microwave-safe bowl. While the chard cooks, prepare an ice bath with 2 cups ice and 2 cups cool water. Once cooked, submerge the chard in the ice bath for 3 minutes. Place the cooled chard on paper towels and blot dry.
  • For the shrimp, bring a medium-sized pot of water to a boil with 1/2 teaspoon sea salt. Once boiling, add the shrimp and cook (even though it may not boil) for 2 to 3 minutes, or until the shrimp are pink and completely opaque. Add the shrimp to the ice bath to cool and then blot dry on paper towels.
  • For the peanut sauce, whisk the nut butter, aminos, vinegar, sesame oil, and fish sauce together until smooth. Garnish with the sesame seeds.
  • To assemble, cut the larger chard leaves in half cross-wise and use the smaller leaves as-is. Place an even amount of carrots, cucumber, cabbage, and cilantro on each leaf. Add 3 to 4 shrimp on top and carefully roll the leaf up, securing with a toothpick if needed.
  • Serve with the peanut dipping sauce and enjoy!