Raw Asian Wraps with Creamy Nut (or Tahini) Dipping Sauce

These delicious Raw Asian Wraps prove that ‘fast food’ can be healthy too. They are full of flavour and nutrition.  What’s more they use only a handful of ingredients and less than 15 minutes to prepare them …. without any white rice, fried crust or sugary dipping sauce.  I like to serve them as a light lunch or summer snack.

 

Ingredients:

Wraps

Cabbage of your choice:  white or red cabbage, savoy or kale

Filling

1 ripe avocado, peeled, pitted and cut into long thin strips

2 large carrots, grated

1 zucchini, deseeded and julienned or spiralised

1 cucumber, deseeded and julienned

1 red bell pepper, julienned

1 large handful of mung and snow pea or onion sprouts

Cashew Nut (or Tahini) Dipping Sauce

1/4 cup of cashew nut butter or tahini

3 tablespoons of lemon juice

1 tablespoon of fresh ginger, finely grated

2 teaspoons of tamari

pinch of chilli powder or half a red chilli chopped (optional)

1/2 a clove of garlic (optional)

Himalayan or sea salt and black pepper to taste

Method:

Wrap ‘Leaves’

• Select the largest cabbage leaves and rinse well
• Trim away half of the thick stem on each cabbage leaf.  This will create a pliable wrap.

Dipping Sauce

• Combine nut butter or tahini, lemon juice, ginger, tamari, garlic, chilli, salt and pepper in the food processor.
• Blend until smooth.

Wraps

• Cover each cabbage leave with a teaspoon of the dipping sauce, and then add the vegetables and sprouts.
• Roll each leaf into a wrap and secure it with a toothpick.
• Serve with extra dipping sauce.

 

Serves 4 (makes 8 rolls)