Napa Cabbage Hearts Appetizer with Thai Peanut Dressing

Makes 16-20 Individual Appetizers

Ingredients

Peanut Dressing

1/3 c natural unsweetened peanut butter
2 garlic cloves
1 T sriracha
3 T brown sugar
2 T soy sauce
2 T rice wine vinegar
2 T olive oil
Juice of one lime
1/4 t salt
1 T water

Appetizer Assembly

2 napa hearts
1 carrot, grated on the large holes of a box grater
1/4 c chopped cilantro
1/4 c chopped mint
1/4 c chopped roasted salted peanuts
*optional equipment: plastic squeeze bottle and appetizer boats

Preparation

Make the peanut dressing. Combine all ingredients in a large blender and puree until smooth. Pour dressing into a plastic squeeze bottle or into a small pitcher with a spout. Slice the bottoms off the napa cabbage hearts. Remove all of the large outer leaves and save for future use. You should be left with 8 - 10 small, tender inner leaves per head of cabbage. Place small leaves on a platter or in paper food boats. Drizzle peanut dressing over and then top with carrots, mint, cilantro and peanuts.