Step 1

In a food processor, blend all of the ingredients for the peanut sauce until creamy. Set aside.

Step 2

Lay out a collard green leaf. Spread over with a heaping spoonful of the almond butter sauce and spread out, leaving 1" around the corners for rolling. On top, add the zucchini, cucumber, cilantro, bell pepper and cabbage. Carefully roll like a burrito and secure with toothpicks. Repeat with remaining collard green leaves and then slice both in half and serve with any remaining peanut sauce for dipping.