For the wraps
1/2 cup raw cashews, roughly chopped (do not soak)
1t raw sesame oil or coldpressed, extra-virgin olive oil
a pinch of rock or sea salt
40ml raw agave syrup or raw honey
1/2 cup of fresh lime juice
1T fresh ginger root, peeled and chopped
1/2 red chilli
1/2 cup almond butter**
1/2 red or white cabbage, shredded large edible green leaves (kale, spinach or cos lettuce) as wraps
1 carrot, julienned
6 long-stemmed broccoli florets
a large handful of fresh coriander leaves and stalks, roughly chopped
a large handful of fresh basil leaves, torn
1/2 handful of fresh mint
any other sliced, raw vegetables as desired (mushrooms, micro greens, sprouts)
For the dipping sauce
2T raw agave syrup or raw honey
2T fresh lime juice
a pinch of sea salt
In a small bowl, mix the cashews, sesame oil and salt, and set aside.
Purée the agave syrup, lime juice, ginger root, red chilli and tamari in a blender. Add the almond butter and blend on the lowest speed, just enough to mix.
Pour the almond mixture into a large bowl, add the cabbage and toss with your hands to combine.
If the wrap leaves have thick stalks, cut them out, leaving the leaves intact. Arrange the cabbage mixture and vegetables
inside each leaf, allowing the vegetables to stick out of one end.
Sprinkle the cashew and sesame-oil mixture over.
To make the dipping sauce, peel the stone fruit (if it is not organic). Blend all the ingredients together until smooth.
Pour into individual soy-sauce bowls and serve with the wraps.
* Bragg’s Amino or nama shoyu may be used if you cannot find tamari. (Nama shoyu is unpasteurised soy sauce.)
** To make almond butter, blend soaked raw almonds and a little fresh, filtered water to make a runny paste.
This recipe originally appeared in our 2014 Food Issue
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