Thai Wrap Appetizer – Healthy Sweet & Spicy Snack aka Miang Kham

A few years ago I had an amazing Thai Wrap appetizer at a restaurant  that I’ve been meaning to try and recreate. It’s a popular Thai street food traditionally known as Miang Kham but they called it ‘Healthy Wrap’ and it was a perfect way to consume a variety of healthy  and mostly raw things in a surprisingly delicious package. The other day I was trying to come up with ideas for healthier meals and snacks ( this girl is not a big fan of eating raw veggies) and these healthy wraps came to mind. It’s been maybe two days and I’ve eaten them at least 5 times, they’re kind of addictive and I really can’t believe I waited this long to make them. Oh man. Think of all those years that could have been so much healthier. I guess it’s never too late… right??

I took the liberty of re-naming the dish to something a little more descriptive. The base is a collard green leaf, rich in  Vitamin A, Vitamin C, Vitamin E, Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium, Manganese and Dietary Fiber,. Collard greens are also great sources of protein, niacin, thiamin, and potassium. Raw collards are the perfect leafy green for wraps, large and sturdy yet subtle enough in flavor that they won’t overwhelm the rest of your ingredients. Imagine the possibilities!

With all the hot weather we’ve been getting here on the East Coast this little thai appetizer has been a really refreshing and easy way to eat fresh greens, when it gets colder I’ll make sure to find a place for raw food in between hearty warm soups and grilled cheese sandwiches. I hope you will too!

 

Sweet & Spicy Thai Wraps

Author: Sarah
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
  • 6 Large Collard Green Leafs
  • 2 Limes
  • 1/4lb raw Ginger
  • 1c raw Coconut flakes
  • 1c peanuts, unsalted
  • 1 small red onion
  • 1 bunch of cilantro
  • 1 jar of hoisin sauce (8.5oz)
Instructions
  1. Set oven to 350 degrees and spread coconut flakes onto a baking pan. Bake for 7-10 minutes, stirring every few minutes to ensure that the flakes are toasted evenly.
  2. Wash the collard leaves and pat dry. Cut lengthwise down the middle removing the hard stem. Set aside remaining leaf halves, trimming if necessary.
  3. Wash limes and cut each into eight pieces,
  4. Dice onion and ginger
  5. Place all toppings in separate bowls or arrange on a plate. Spread Hoisin sauce on a collard leaf and top with coconut flakes and peanuts. Add ginger, onions. cilantro, and a drizzle of lime juice. Wrap up and enjoy!

 

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