• 4 large collard green leaves, ends trimmed
• 350g extra firm tofu, cut into 1.5 inch strips * this can be substituted for grilled chicken or any other leftover meat if preferred
• 1 tsp grated ginger
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 clove garlic minced
• ¼ of a head of purple cabbage (2 cups), thinly sliced
• 1 carrot, shredded or thinly sliced into matchsticks
• 1 red bell pepper, thinly sliced
• 1 mango, thinly sliced
• 1 avocado, sliced
• ¼ cup of mint leaves, chopped (optional)

Dipping Sauce

• ¼ cup warm water
• 2 tbsp creamy peanut butter
• 1 tbsp lime juice (½ lime)
• 1 clove of garlic, minced
• Pinch of chili flakes ( ¼ – ½ tsp)
• 1 tbsp soy sauce