sharing raw, vegan recipes and advice
Red cabbage is one of my favourite leaves to use as a wrap. It looks amazing, it’s crunchy and you can fit a lot into one leaf. It’s one of the things we raw foodies use as a bread substitute. The ingredients below are pretty much what I had in the fridge today. You could just as easily use things like cucumbers, tomatoes, sprouts or leftover salad. Whatever takes your fancy.
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5 smallish red cabbage leaves
2 medium sized carrots
1/4 avocado
1-2 tsp lemon juice
about 8 stalks of fresh chives
Greens of your choice (I used a mix of spinach, chard and lettuces)
Dulse flakes (Karengo Seaweed) for saltiness
Finely grate the carrot. If you have a fine grater like one usually used for parmesean you will get more juicy flavour from the carrot.
Mash in the avocado, lemon juice and finely chopped chives. Add a little himalayan or sea salt if you wish.
Take a red cabbage leaf and fill with a few green leaves of your choice and top with some of the carrot avocado mixture.
Top with some dulse (karengo) and a few chopped chives.
This picture is so striking, what a lovely meal. We're featuring your recipe on the home page this month with other Mexican dishes.
These look delicious! I love the slightly sweet taste of cabbage.