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1
In a small bowl, mix the cashews, sesame oil, and salt and set aside.
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2
In a Vita-Mix or high-speed blender, puree the maple syrup, lemon juice, ginger, red chile, and nama shoyu.
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3
Add the almond butter and blend at low speed to combine.
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4
Add water to thin if necessary, to get a thick, cake batter like consistency.
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5
In a medium bowl, add the shredded cabbage and the almond butter mixture and toss well to combine (this is easiest if you use your hands).
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6
Cut out the center rib of each collard green leaf, dividing the leaf in half.
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7
Place 1 half leaf on a cutting board with the underside facing up.
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8
Arrange a few tablespoons of the cabbage mixture evenly across the bottom third of the leaf, leaving about 1 1/2 inches clear at the bottom.
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9
Sprinkle some of the chopped cashews over the cabbage.
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10
Lay a few sticks of carrot, a few strips of mango, and a few sprouts on top.
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11
Add a few leaves each of cilantro, basil, and mint.
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12
Fold the bottom of the collard leaf up and over the filling, keeping it tight, and tuck the leaf under the ingredients and roll forward.
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13
Place the roll seam side down on a serving dish.
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14
Repeat with remaining collard leaves and ingredients.
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15
Serve with the tamarind dipping sauce.
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16
Place the tamarind pulp, maple syrup, nama shoyu, and olive oil in a blender and puree until smooth.
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17
Taste for seasoning and add a pinch of salt if necessary.
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18
Place in a separate bowl and set aside.
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19
This sauce may be made ahead and refrigerated for up to 2 days.
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20
It can also be frozen if you have leftovers or want to make it in advance.
