Spinach Wrap with Cabbage Slaw
There’s nothing I like better than raw wraps made with green leaves of some sort and filled with sprouts, julienned vegetables, seed pate or nut sauce. Veggie wrap are super nutritious; they contain an abundance of vegetables and sprouts, healthy fats and are fun to eat with your hands.
In today’s recipe I’ll show you how to make delicious and lively wraps with spinach leaves.
You can use them as an appetizer, place them in a container for lunch on the go, or just make a meal out of these delightful morsels.
Cashew Hemp Sauce Ingredients:
- 1/2 cup truly raw cashews
- 1/3 cup hemp or 3tbsp raw tahini
- 1/4 cup lemon juice
- 2 tsp apple cider vinegar or raspberry vinegar
- 1/4 tsp dulse flakes
- 2/3 cup water
- 1 garlic clove or 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp honey or 1 soft date*
- Grind the cashew first in the blender if not using a high powered blender.
- Add all ingredients to the blender and blend until smooth.
*Tips: I like to keep refrigerated soaked dried fruits handy in a jar. I alternate dried fruits such as figs, prunes, raisins, apricots, mango to use them in dressings and sauces. Soaked dried fruits will keep up to 2 weeks refrigerated.
3 cups summer cabbage*, savoy cabbage or nappa cabbage (Chinese cabbage)
1 small handful Enoki mushrooms
1 avocado, cut into slices (optional)
1 1/2 cup sauerkraut (optional)
2 cups alfalfa or broccoli sprouts
20 very big spinach leaves, stemmed or substitute 10 bokchoy leaves, stemmed and cut in halves
- Cut the cabbage into thin slices. Place in a bowl.
- Pour the dressing over the cabbage and mix well with two forks. Set aside.
- Slice the tomato and cut each slice into 3-4 matchstick slices.
- Place spinach leaf glossy side down.
- At stem end place 1 heaping tablespoon of cabbage slaw.
- Add the tomato slice.
- Add a slice of avocado.
- Add 4-5 Enoki mushrooms.
- Finish with some sprouts.
- Roll up and place on a plate seam side down.
- Repeat with the remaining leaves until you have used up all ingredients.
Enjoy. Will serve 2 people as a complete meal or more as an appetizer.
*Note on cabbage: There is a big difference between summer cabbage and winter cabbage. Winter cabbage is hard as a rock and not conducive to eat raw. It is good to make sauerkraut or use it steamed. Summer cabbage is sweet, tender, and delicious to eat raw. Savoy cabbage is sweet and drier than summer cabbage. Good to eat raw and make slaw. Nappa cabbage also called Chinese cabbage is tender and excellent to eat raw.