Wrap it up!

I decided to take a stab at a few new recipes this week. First I made a delicious cold-pressed cabbage salad. I got my idea from The Kind Life initially and altered it a bit to fit what I had on hand. It turned out SOOOO delicious! Also it’s mostly raw so that is an added bonus. I added some toasted ramen noodle at the end for a little crunch but you could leave that out to make it completely raw. Pressed salads are packed full of enzymes and nutrients. The dressing is vinegar-based, which aids in digestion.

Pressed Cabbage & Beet Salad
Ingredients:
1 med head cabbage (I used savoy cabbage)
1 lg beet
3 med. carrots
1/2 c. rice vinegar
2 Tbs. umeboshi vinegar
3 Tbs. agave nectar syrup
1 Tbs. sesame oil
pinch of sea salt

Optional ramen topping:
2 packages ramen noodles
3 Tbs. sesame seeds
1/2 c. sliced almonds
2 Tbs. Earth Balance vegan spread

Optional: Add some marinated and cooked tofu for a little extra protein
**Truthfully I only added the tofu because I had some leftovers from the other night. Generally speaking this dish is fabulous just by itself. It is sweet and savory with a little crunch. I could eat a whole bowl of cabbage for dinner if it was served to me this way! :)

1.  Chop up cabbage into thin strips. I avoided the inner head of the cabbage because it was pretty tough.
2. Grate carrot and beet and add to cabbage. Set aside.
3. In another bowl combine wet ingredients. Whisk together and poor over cabbage mixture. Toss to coat.
**Now here is the fun part!!**
4. Place a small plate on top of the wetted cabbage and press down. Set the dish in the fridge with a heavy object like a jar of applesauce or a milk carton on top of the small plate. This “pressing” action will allow your veggies to marinate and soak up those yummy juices. It is truly best if pressed overnight. Or you can try it in an hour or two and see if it’s to your liking.

Ramen topping:
5. When you are ready to serve you salad, open 2 packs of ramen noodles and break apart in a bowl. If you want you can put them in a closed zip-lock baggie and break apart with a jar.
6. Add sesame seeds and almonds to noodles.
7. Melt Earth Balance in a saute pan and pour over noodles.
8. Toss noodle mixture in melted Earth Balance and spread evenly over a cookie sheet.
9. Bake at 350 degrees for 10 to 15 minutes or until slightly browned and crisp. Check every 5 minutes and toss with a cooking spatula.
Toss salad with ramen topping and tofu if you like, and serve it up!

I also took a stab at some collard wraps this week. I bought some beautiful large organic collard greens at Whole Foods and made some yummy cold bean salad for part of the stuffing. I actually did a couple of layers. First I spread a thin layer of homemade garlic hummus over the leaf, then I added a little rice and cold bean salad. To hold it together just wrap it up like a burrito, and enjoy! (It helps if you cut off the thicker part of the stem). The second night I had leftovers and added a little guacamole in my wrap. There are endless options. They are super yummy and nutritious, and you are getting your Raw greens this way! I bet they would even be delish stuffed with a little cabbage and beet pressed salad. :) mmmm…¬†
I’ve made lettuce wraps tons of times but this was my first time making collard wraps. The leaves are surprisingly crunchy and delicious raw. I found that the hummus really helped keep the stuffing in and took the edge off a bit for the toughness in the green. My family members loved these so I’ll definitely have to repeat!
I brought some leftovers to my Mom’s for lunch. My Uncle Jack is still in town visiting so he got a yummy sample too. He loved them!

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