Raw veggie slaw cabbage wraps
A couple of weekends ago I had spent a long day out in the sunshine watching my brother compete in a rowing competition at the seaside near Portsmouth. Most of my day was spent eating fruit as there was a stall selling pots of fresh chunky summer fruits....yummy!
Coming back late that evening I realised I had kind of missed dinner during the long train ride home and didn't hold up too many hopes for healthy vegan food at 10:30pm at the train station...but my luck was in!
If any of you are in the London area I suggest you check out Leon. I think they are a pretty new healthy 'fast food' company and this was the first time I came across them. I had a small but satisfying pot of simple veggie slaw and vowed to recreate it when i got home. Not all their food is vegan but there are plenty of vegan options in their menu.
So here have have it, a simple raw veggie slaw, with cabbage wraps and some Moroccan spiced chickpeas for zing...cos I got a little bit carried away!
Recipe: Veggie slaw cabbage wraps
- ½ cup each: carrot, red cabbage, savoy cabbage, khol rabi, peas
- 1 tbs fresh mint- chopped/ripped
- 2 tsp toasted sesame seeds
- 4 savoy cabbage leaves (bottom of stalk removed
- ½ cup cooked chickpeas
- ½ tsp harissa paste
- 1 tbs hummus
- 2 tbs water
- 1 tsp balsamic vinegar
Thinly slice or grate the veggies and toss in the sesame seeds and mint. Meanwhile soak the cabbage leaves for approx 4-5 mins in a shallow dish of boiling water to soften.
If accompanying the wraps with Moroccan chickpeas, prepare these first by coating in the paste and lightly roasting for approx. 15 mins.
Lastly mix up the drizzle sauce.
Wrap the raw veggies in the cabbage leaves and add chickpeas and sauce before folding up and sealing with a toothpick if needed. Just to warn you...it is still a ‘knife and fork’ and not a 'using your fingers' eating task!