Spicy Thai Vegetable Wraps with Tamarind Dipping Sauce

Ingredients

• ½ cup chopped raw cashews (dehydrated, if preferred)
• 1 tablespoon sesame oil
• ½ teaspoon sea salt
• ¼ cup maple syrup
• ½ cup lemon juice
• 2 tablespoons chopped ginger
• 1 tablespoon chopped red chile, seeds included
• 1½ tablespoons nama shoyu
• 1 cup raw almond butter
• ½ head savoy cabbage, shredded
• 6 very large collard green leaves
• 1 large carrot, cut into matchstick-size pieces
• 1 large ripe mango, cut lengthwise into strips, about ¼-inch thick
• 2 cups bean sprouts
• 1 handful cilantro leaves
• 1 handful torn basil leaves
• ½ handful mint leaves (torn or cut if leaves are large)
• 1 cup soaked and strained tamarind pulp
• 3 tablespoons maple syrup
• 1 tablespoon nama shoyu
• 1 tablespoon extra virgin olive oil
• Pinch of sea salt

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