These are easy to make, super-crunchy, messy and fun -- a good no-bake dinner (or party) food. Note that because the cabbage leaves get smaller as you get closer to the core, some of these wraps will be bigger and some much smaller. The recipe is highly adaptable; keep the filling as it is but add whatever crunchy seasonal vegetables appeal to you: Snow peas and cucumber would make a fine addition or substitution, and you can use an apple or pear instead of the jicama.
Total time: 40 mins
Storage Notes: Refrigerate the filling for up to 2 days.
Servings: 6 - 8 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 6-8 servings
Ingredients
- For the filling
- 1/2 cup raw, unsalted walnut halves
- 1/4 cup maple syrup
- 1/4 cup almond butter
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped fresh ginger root
- 1 tablespoon sesame oil
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon fine salt
- 1 to 2 tablespoons crushed red pepper flakes
- 1 1/3 cups raw, unsalted cashews
- For assembly
- 1/2 head red cabbage, leaves separated
- 1 medium carrot, cut into thin matchsticks
- 1 medium bell pepper, stemmed, seeded and cut into thin matchsticks
- 1/2 small jicama, peeled and cut into thin matchsticks (may substitute 1 small Granny Smith apple or Asian pear)
- Flesh of 2 small mangoes, thinly sliced
- Handful bean sprouts
Directions
For the filling: In a food processor, combine the walnuts, maple syrup, almond butter, lemon juice, ginger, sesame oil, soy sauce and salt; puree until smooth. Add 1 tablespoon of crushed red pepper flakes and the cashews and pulse a few times, but try to keep those pieces chunky. Taste and add more salt and pepper flakes, as needed, pulsing once or twice or stirring to combine. The filling should have the consistency of very chunky nut butter.
When you're ready to assemble the wraps, transfer cabbage leaves to plates or a platter. Spoon a few tablespoons of the filling down the center of each one (more on the bigger ones and less on the smaller ones). Arrange the carrot, bell pepper, jicama, mango and sprouts on top of each and serve.
Recipe Source
Adapted from "Raw. Vegan. Not Gross: All Vegan and Mostly Raw Recipes for People Who Love to Eat," by Laura Miller (Flatiron Books, 2016).
Tested by Joe Yonan.
Email questions to the Food Section at food@washpost.com.
