Thai Mango Cabbage Wraps (Printable View)

Crisp cabbage cups brimming with mango strips and colorful vegetables, drizzled with creamy peanut-lime dressing.

# Ingredient List:

→ 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 (optional)

→ Peanut Sauce

09 - 1/4 cup creamy peanut butter
10 - 2 tablespoons lime juice (about 1 lime)
11 - 1 tablespoon soy sauce (use tamari for gluten-free)
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 (to thin)

# How to Prepare:

01 - Carefully remove 8 large cabbage leaves from the head, trimming the thick stem end if needed for easier rolling. Rinse thoroughly and pat dry with paper towels or a clean kitchen cloth.
02 - Place the prepared cabbage leaves on a large serving platter or clean work surface, arranging them in a single layer with the curved side facing down for easy filling.
03 - In a large mixing bowl, combine the sliced mango strips, julienned carrot, thinly sliced bell pepper, julienned cucumber, fresh cilantro leaves, and mint leaves. Toss gently to distribute evenly.
04 - In a separate medium bowl, whisk together the creamy peanut butter, fresh lime juice, soy sauce, maple syrup, grated ginger, minced garlic, and 2 tablespoons of warm water until smooth and well combined. Add additional water 1 tablespoon at a time if a thinner consistency is desired.
05 - Place a generous spoonful of the vegetable-mango mixture onto the center of each cabbage leaf, leaving about 1 inch of space at the edges.
06 - Drizzle the prepared peanut sauce over the filling on each wrap. Sprinkle with the chopped toasted peanuts if using for added crunch and flavor.
07 - Fold the sides of each cabbage leaf inward over the filling, then roll from the stem end toward the leaf tip to form a tight wrap. Serve immediately while the vegetables are crisp.

# Expert Suggestions:

01 -
  • The peanut sauce comes together in under three minutes but tastes like you simmered it for hours
  • You can prep everything ahead and assemble right before serving, making it perfect for last minute guests
  • Every bite delivers this impossible combination of sweet, salty, crunchy, and fresh that wakes up your whole palate
02 -
  • Cabbage leaves crack when they're too cold, so let them sit at room temperature for about 15 minutes before assembling
  • The sauce thickens as it sits, so keep a spoon nearby to stir in another splash of water if needed
  • These don't store well assembled, so keep components separate and let people build their own at the table
03 -
  • Use a mandoline if you have one, it makes uniformly thin vegetables that fold elegantly
  • The peanut sauce keeps in the fridge for a week and is incredible on grain bowls too

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