Rainbow Cabbage Wraps


Rainbow Cabbage Wraps



  • 1 medium head of red cabbage
  • 2 large carrots (or a bag of shredded carrots)
  • 1.52 cups mango (frozen or fresh)
  • 12 mini cucumbers
  • 12 avocados sesame seeds (for garnishing)
  • maple peanut sauce (below)
  • 1 tsp minced garlic
  • 1 tbsp tahini
  • 1 tbsp liquid aminos/tamari
  • 1 tbsp maple syrup
  • 2 tbsp lemon juice
  • 1/2 cup peanut butter
  • 1/4 cup water


  1. If blanching your cabbage leaves, boil a large pot of water. Alternatively, you can skip this step and eat them raw if desired **Blanching vegetables means to plunge them quickly into boiling water – for just a minute or two – then immediately stick the vegetables into a bowl of ice water.
  2. Carefully tear your cabbage leaves away from the head of cabbage trying to keep them as whole as possible. Wash, set aside.
  3. Make your maple peanut sauce by blending all the sauce ingredients together in your food processor/blender until smooth.
  4. Slice your cucumbers, avocado, mango (if not using frozen mango), and carrots. Set aside in separate bowls Blanch your cabbage leaves in the boiling water for just a couple minutes, then add to your bowl of ice water, drain and dry with a paper towel.
  5. Fill each cabbage leaf with your veggies, sprinkle with sesame seeds and serve with maple peanut sauce.


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