Portobello Salad Rolls with Almond Butter Sauce
- 2 Large Portobello mushrooms, sliced
- 3 cloves garlic, minced
- 1/4 cup coconut aminos, more optional
- 1/2 cup red cabbage, roughly chopped
- 1/4 cup mint, minced
- 1/4 cup cilantro, minced
- 1 cup shredded carrots
- 1 avocado, sliced
- 2 teaspoons freshly ground black pepper
- 1 teaspoon kosher salt
- Drizzle of agave or honey, to taste
- Brown rice paper
- Black sesame seeds
Almond Butter Sauce
- 1/4 cup almond butter
- 3 tablespoons water
In a large pan, add a heavy splash of water and the minced garlic and cook over medium high heat.
Once garlic begins to brown and water evaporates, add a splash of coconut aminos and the mushrooms. Stir together and cook until pan runs dry. Continue to toss and add coconut aminos as it dries and mushrooms brown. Add black pepper and mix well, cooking until fragrant.
Remove from heat, and allow mushrooms to cool to room temperature. As they cool, chop and prepare salad roll fillings.
In a bowl add chopped red cabbage and a tablespoon of salt and massage thoroughly with a pinch of agave or a chosen sweetener. Mix in black sesame seeds. Set aside for 5 minutes for flavors to combine.
Meanwhile, make almond butter sauce by mixing the ingredients together. Add more water until you reach desired consistency. Set aside.
Prepare brown rice paper as directed on package. Once ready, layer on fillings as you please.
Once rolls are arranged, place in the fridge to cool and set for at least 2 hours.
Serve chilled with almond butter dipping sauce.