The Lunch Bunch: Red Cabbage Tacos

Oct 10, 2009   //   by Kelly   //   Recipes  //  3 Comments

redCabbageTaco

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 really 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.


Red Cabbage Tacos

Makes 5

 

Ingredients

5 smallish red cabbage leaves

2 medium sized carrots

1/4 avocado

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

 

Preparation

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.

 

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3 Comments

  • This sounds really good! I just got some Himalayan sea salt from Sustainable Sourcing https://secure.sustainablesourcing.com and I think it will be great in this recipe. Thanks for sharing!

  • holy crap i need to make these so yummmmm

  • Thanks for the idea! We used a raw fajita “meat” we had made, sprouts and veggies for filler….but great! We loved the surprising mildness and flexibility of the red cabbage. Do you have a trick for getting the cabbage leaves off the head without ripping and breaking them? Maybe we just had a tight cabbage 😉

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