Courtesy of Kitchen Dispensary http://thekitchendispensary.wordpress.com/
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 really 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.
Makes 5
Ingredients
- 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.
