rawstrength
11-16-2008, 10:25 AM
So, I came back from the farmer's market with some fresh salsa, a bunch of organic veggies, peanuts, cashews, and no idea what to create. I came up with this yummy recipe, I hope you enjoy.
Cabbage Wraps
Made with local, organic ingredients from the farmer's market
Ingredients:
1 small head of cabbage (about the size of a baseball)
1 medium bunch of arugula
4 leaves of swiss chard
½ bunch of of cilantro
1 tablespoon of apple cider vinegar
¼ tsp. sea salt
½ cup salsa
Peanut Sauce:
1½ cups raw valencia peanuts, divided
1½ cups raw cashews
1 tsp. Sea salt
¼ tsp. Cayenne pepper
¼ cup apple cider vinegar
Water, as needed
Remove six of the outer leaves of the cabbage, and set them aside. Finely chop the arugula, the swiss chard, the rest of the cabbage, and the cilantro (this can be accomplished quickly using a food processor or a blender on low speed). Add one tablespoon of the apple cider vinegar and the sea salt, then massage the greens using your clean hands or a wooden spoon, until they are wilted. Blend all of the ingredients to make the peanut sauce in a high speed blender (such as a vitamix) until smooth, reserving ¼ cup of the raw peanuts. Mix ½ cup of the peanut sauce in with the shredded greens. Fill the six cabbage leaves with the green mix. Dollop each wrap with a spoonful of peanut sauce, a spoonful of salsa, and a teaspoon of peanuts. Garnish with sprigs of cilantro. You will probably have extra peanut sauce, which is yummy with pretty much everything.
Cabbage Wraps
Made with local, organic ingredients from the farmer's market
Ingredients:
1 small head of cabbage (about the size of a baseball)
1 medium bunch of arugula
4 leaves of swiss chard
½ bunch of of cilantro
1 tablespoon of apple cider vinegar
¼ tsp. sea salt
½ cup salsa
Peanut Sauce:
1½ cups raw valencia peanuts, divided
1½ cups raw cashews
1 tsp. Sea salt
¼ tsp. Cayenne pepper
¼ cup apple cider vinegar
Water, as needed
Remove six of the outer leaves of the cabbage, and set them aside. Finely chop the arugula, the swiss chard, the rest of the cabbage, and the cilantro (this can be accomplished quickly using a food processor or a blender on low speed). Add one tablespoon of the apple cider vinegar and the sea salt, then massage the greens using your clean hands or a wooden spoon, until they are wilted. Blend all of the ingredients to make the peanut sauce in a high speed blender (such as a vitamix) until smooth, reserving ¼ cup of the raw peanuts. Mix ½ cup of the peanut sauce in with the shredded greens. Fill the six cabbage leaves with the green mix. Dollop each wrap with a spoonful of peanut sauce, a spoonful of salsa, and a teaspoon of peanuts. Garnish with sprigs of cilantro. You will probably have extra peanut sauce, which is yummy with pretty much everything.