Raw cabbage? Not necessarily my idea of fun - or at least it wasn't until I tried this recipe! Cabbage doesn't always "feel" right in summer, but at this time of year when lettuce loses some appeal, this is the perfect replacement.
I invite you to suspend disbelief long enough to make this and eat it... you'll be very glad you did!
For the wraps: * White cabbage leaves * Avocado * Tomatoes * Black pitted olives * Coriander (cilantro)
For the dip: * Olive oil * Water * Lemon juice * Lime juice (optional) * Coriander (cilantro) * Garlic * Fresh ginger
To make the wraps:
1) Open the cabbage leaf and make a thick column of avocado slices down the middle, leaving a fair amount of space either side. 2) Pile on slices of fresh tomato, pieces of black pitted olives and top with a generous amount of fresh coriander.
To make the dip:
1) Pour a small amount (about 3 tablespoons) of olive oil into a small bowl. 2) Add the juice of half a lemon, and, if you have one, the juice of a lime. 3) Add about 20 stalks of finely chopped fresh coriander, a small piece of ginger finely chopped, and half a bulb of garlic, finely chopped. 4) Add water to make the mixture less oily, but obviously do not water it down too much, or the taste will be spoiled. 5) Serve the dip in a tiny dipping bowl and your cabbage wraps laid open or secured with a cocktail stick. Prepare for true winter decadence : )
Use this dip to give an oriental twist to the cabbage wraps.
RAW COACH'S TOP TIPS:
* Don't like avocado or don't want to use it? Nothing to stop you using a raw pate or cheese in your wraps!