I rarely like to just throw ingredients in a bowl and call it a salad. Why not turn a simple salad into beautiful wraps. This is a throw back meal I made last summer, but felt inspired to add to my blog, because theres a snow storm coming in a few days and I want to think summer thoughts. This salad is a really good blend of red cabbage, carrots, and jicama.
I grated half of a small red cabbage
Grated 2 large carrots
Grated 1/2 of a small jicama root
Dressing recipe :
1/2 cup cashews
4 medjool dates
Directions for dressing :
Soak cashews for at least 30 minutes and drain. Add cashews to high speed blender ( shout out to my vitamix again on this quick food prep) peel the orange ( best when using a sweet orange so taste your orange before adding it) add in the entire orange, add the dates, add in filtered water as the blender is mixing on low speed until it reaches a dressing consistency. This recipe goes well on collard green wraps if you prefer those I switch it up depending on what’s in my fridge that day.
Add grated ingredients to a mixing bowl and add enough dressing to coat the mixture you won’t need the entire dressing. I have a fun dessert I came up with to use the leftover dressing in so stay tuned for that. Mix well then add to leaves of lettuce and enjoy!
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