Thai Mango Cabbage Wraps (Printable)

Crisp cabbage cups filled with fresh mango, vegetables, and tangy peanut dressing

# What You'll Need:

→ Wraps

01 - 1 small head green or red cabbage (8 large leaves)
02 - 1 large ripe mango, peeled and sliced into thin strips
03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 1 small cucumber, julienned
06 - 1/4 cup fresh cilantro leaves
07 - 1/4 cup fresh mint leaves
08 - 2 tablespoons toasted peanuts, roughly chopped

→ Peanut Sauce

09 - 1/4 cup creamy peanut butter
10 - 2 tablespoons lime juice (about 1 lime)
11 - 1 tablespoon soy sauce
12 - 1 tablespoon maple syrup or agave nectar
13 - 1 teaspoon grated fresh ginger
14 - 1 small garlic clove, minced
15 - 2-3 tablespoons warm water

# How to Make It:

01 - Carefully remove 8 large cabbage leaves from the head, trimming the thick stem end for easier rolling. Rinse thoroughly and pat dry with paper towels.
02 - Lay the prepared cabbage leaves flat on a large platter or clean work surface, ready for filling.
03 - In a large mixing bowl, combine the sliced mango, julienned carrot, sliced bell pepper, julienned cucumber, fresh cilantro, and mint leaves. Toss gently to distribute evenly.
04 - In a separate bowl, whisk together the peanut butter, lime juice, soy sauce, maple syrup, grated ginger, minced garlic, and 2 tablespoons of warm water until smooth and creamy. Add additional water 1 tablespoon at a time to reach desired consistency.
05 - Place a generous portion of the vegetable-mango mixture into the center of each cabbage leaf, leaving room at the edges for folding.
06 - Drizzle the peanut sauce over the filling and sprinkle with chopped toasted peanuts for added crunch.
07 - Fold in the sides of each cabbage leaf, then roll from the stem end forward to create a tight wrap. Serve immediately while fresh and crisp.

# Expert Advice:

01 -
  • The peanut sauce comes together in seconds but tastes restaurant-quality
  • You can prep everything ahead and assemble right before serving
  • Every wrap feels like eating a rainbow
02 -
  • Cabbage leaves crack when they are too cold, so let them sit at room temperature for 10 minutes before assembling
  • The peanut sauce thickens as it sits, so whisk in another splash of water right before serving
  • These wraps taste best within an hour of assembly, otherwise the cabbage starts to wilt
03 -
  • Use a vegetable peeler to create quick, even cucumber ribets instead of julienning by hand
  • Double the peanut sauce and keep extras in the fridge for quick weeknight stir-fries

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