Mango salsa, crispy baked tofu and an irresistible peanut sauce on cabbage leaves. These salad wraps are light and delicious! Recipe yields 6 to 8 salad wraps. See notes to learn how to make it vegan and/or gluten free.
Recipe inspired by Ali of Gimme Some Oven (check out her Thai tacos and Thai salad). Baked tofu from my brussels sprouts dish. Skillet tofu technique adapted from Minimalist Baker.
Make it vegan: Use either of the other two suggested natural sweeteners instead of honey
Make it gluten free: Use certified gluten-free tamari instead of soy sauce.
Storage suggestions: These wraps keep well in the fridge, covered, over night. Sauce keeps well for up to a week in the fridge, covered.
Change it up: See suggestions in post. I’m pretty sure pineapple/peach would be great substitutes for the mango. You can substitute almond butter for the peanut butter if you’d like.
Prepare in advance: The baked tofu, salsa and peanut sauce can all be made in advance for easy assembly.
*Where to buy coconut flakes: Look for them in the baking section at Whole Foods, health food stores or well-stocked grocery stores. The brands I see most often are “Let’s Do Organic” (green package) and Bob’s Red Mill.
If you love this recipe: You’ll also love my summer rolls with peanut sauce, peanut sesame slaw with soba noodles and sweet corn salad wraps.
Recipe from Cookie and Kate: https://cookieandkate.com/thai-mango-cabbage-wraps/