Spicy Mango Chile Wraps
makes 6-8 servings
recipe slightly adapted from the Raw Vegan Not Gross Cookbookfor the filling:
- 1 tablespoon sesame oil
- 1/4 cup maple syrup
- 1/2 teaspoon salt
- 1/4 cup almond butter
- 1 tablespoon nama shoyu
- 2 tablespoons chopped fresh ginger
- 1/4 cup fresh lemon juice
- 1/2 cup walnuts
- 2 teaspoons red pepper flakes
- 1 cup raw cashews
Puree all the ingredients except the cashews in a high-speed blender or food processor. Add the cashews and pulse a few times to keep it chunky.
for assembly:
- 1/2 head red cabbage, leaves separated and left whole
- 1 carrot, julienned
- 1 bell pepper, julienned
- 1 cup julienned jicama
- 1 mango, peeled & thinly sliced
- handful of cilantro, for serving
Lay out cabbage leaf and place a few tablespoons of the filling vertically down the center. Arrange the carrot, bell pepper, jicama, mango and cilantro on top, then fold the sides in and serve.