Thai Mango Cabbage Wraps
These fresh Thai Mango Cabbage Wraps feature crisp red cabbage leaves filled with vibrant mango, shredded carrots, bell pepper, and fresh herbs. Served with a creamy peanut-lime dipping sauce, they’re colorful, refreshing, and completely no-cook.
Equipment
- Mixing bowls
- julienne peeler
- Mandoline or sharp knife
- small jar (for sauce)
- Serving platter
Ingredients
- 1 head red cabbage
- 2 ripe mangoes, julienned
- 1 cup carrots, shredded
- 1 red bell pepper, thinly sliced
- 1 cup fresh cilantro and mint leaves
- 0.5 cup peanut butter
- 1 tbsp fresh lime juice
- 1 tbsp soy sauce
- 1 tsp fresh ginger, grated (optional but recommended)
Instructions
- Carefully remove whole red cabbage leaves. Trim or shave down the thick center rib so the leaf becomes flexible and easier to roll.
- Julienne mangoes, carrots, and bell pepper into thin matchsticks using a mandoline or sharp knife.
- In a small jar, whisk together peanut butter, lime juice, soy sauce, and grated ginger until smooth. Add 1–2 tablespoons of warm water if needed to thin to dipping consistency.
- Place a small bundle of mango, carrots, bell pepper, and herbs in the center of each cabbage leaf.
- Fold in the sides and roll tightly like a burrito, keeping the filling compact.
- Arrange on a serving platter and chill for 15 minutes before serving to crisp the leaves. Serve cold with peanut sauce on the side.
Notes
Do not overstuff the cabbage leaves to maintain clean, vibrant layers. Shave the thick rib of each cabbage leaf to make rolling easier. Chill briefly before serving for maximum crispness.