Rating5/5 (from 4 ratings)5
5 smallish red cabbage leaves
2 medium sized carrots
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.
Kellymyra's ThoughtsBy kellymyra
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.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
I'm nixing garlic, onions, salt, herbs, & oilsClaireT - 3 hours 13 min ago
Mike Lawson's raw food journalClaireT - 3 hours 16 min ago
Maca and msm, how do you overcome the taste?RawLifer - 6 hours 54 min ago
100% raw, does it work for you?RawLifer - 7 hours 32 min ago
Does anyone else experience thisRawLifer - 7 hours 57 min ago