Saturday, February 27, 2010

Raw Veggie Wrap With Ginger Tahini Dipping Sauce - Includes Daikon, Avocado, Mango, Red Bell Pepper, Sprouts and More!

Try using cabbage (pictured), lettuce or collards as a wrapper.

Daikon root makes a tasty and healthful wrap ingredient.

Fill a platter with ingredients for your guests to choose.

Fill wrapper with an assortment of fruits and vegetables.

Add ginger tahini dipping sauce, roll up and eat!

Raw Veggie Wraps
Raw Veggie wraps are a staple in a raw food diet. They make a beautiful meal for guests or a convenient meal for the family. Fill them with your favorite veggies and fruits and top them with this delicious, raw tahini-ginger sauce.

Raw Wrappers
Instead of tortillas or lavash wrappers, raw recipes typically use big leaves of lettuce, collards, cabbage or other greens as a wrapper. I happen to find this very interesting looking cabbage (a cross between Chinese and Napa cabbage) so I thought I'd try it. It was a bit hard to fold so it was more like a soft taco than a wrap but it held its shape very well and was very tender. If you use collards, select the largest leaves and cut out the center stem.

Raw daikon is commonly used in Japan to aid in the digestion of carbohydrates, fats and proteins. It's often found grated and served with sushi. Daikon is a cruciferous vegetable, like broccoli, kale and cabbage, and is associated with protecting against cancer. Cut into little circles, daikon makes a great "chip" for guacamole or raw hummus with sprouted garbanzo beans.


Raw Veggie Wraps with Ginger-Tahini Dipping Sauce
[makes 8 wraps or 4 servings]
For the wrap
8 large leaves of cabbage, collards or butter lettuce
2 small daikons, peeled and cut into strips
1 avocado, peeled and cut into slices
1 large mango (or 2 small), peeled and cut into slices
2 medium red bell peppers, cut into strips
3 ounces sunflower sprouts
handful of cilantro
1 green onion, thinly sliced
For the sauce
1/4 cup raw tahini
2 tablespoons Nama Shoyu soy sauce
2 tablespoons freshly squeezed lemon juice
2 tablespoons raw agave
4 teaspoons fresh ginger, grated
2 cloves garlic, grated
1/4 teaspoon cayenne (or to taste)

Arrange all veggies on a platter. To make the sauce, combine all sauce ingredients in a small bowl and mix until smooth. Serve with the veggies. To make a wrap, take a large leaf, arrange all veggies in the center, top with sauce, fold and enjoy!

Per wrap: 130.6 calories, 6.8 g fat, 0.9 g saturated fat, 0 mg cholesterol, 3.6 g protein, 16.1 g carbohydrates and 3.9 g of fiber.


The Blissful Chef said...

Yummy! Can't wait to try these!

Anonymous said...

Just made this for dinner. It was superb! Be warned. The sauce is addictive.

LOREEN LU said...

Just whipped up the tahini sauce with variations and MY GOD(!!!) it's amazing. AMAZING! No sad-desk-lunches for the coming week. Huzzah!

Dr. Joanne L. Mumola Williams said...

Glad you like the tahini sauce Loreen. It also makes a great dipping sauce for veggie sushi!