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I’m so excited for summer foods.  I’m ready…right now!  I do love my soup season, but eating light summer meals is definitely my favorite time of year.   
Raw Cashew Mango Cabbage Wraps
My local Wholefoods has been selling mangos by the case!  I have been putting mangos on and in everything.  I love the sweetness mangos give my raw cashew mango cabbage wraps.




Ingredients
Cashew Filling:

  • 2 dates pitted
  •  juice and zest of 1/2 lime
  • 1/2 teaspoon curry powder like Madras
  • 1 teaspoon Coconut Amino Sauce or Soy Sauce
  • 1 cup raw cashews
  • Salt and Pepper

Veggies:

  • 1 Mango sliced or cubed
  • 1 avocado sliced
  • 1 carrot julienned or shredded
  • 1 red pepper julienne
  • 1 cucumber ribbons or julienne
  • fresh cilantro
  • fresh Thai basil
  • purple cabbage leaves
  • Mango Tahini Dressing:
  • 1 mango 
  • 1 tablespoon tahini 
  • 1 tablespoon honey
  • juice of one lime
  • zest of one lime
  • 1/2 clove garlic
  • pinch to 1/8 teaspoon cayenne pepper 
  • salt and pepper


Instructions

  1. To make the Cashew filling:
  2. In the small bowl of a food processor, add dates, lime juice, and zest.  Pulse several times to blend.
  3. Add cashews, curry, powder, salt, and pepper.  Pulse 7-8 times until mixture is combined, but cashews are still chunky.  Mango Tahini Dressing:
  4. Place all ingredients in a blender.  Blend until smooth and creamy.  Refrigerate until ready to use.
  5. To assemble wraps:
  6.  Add 2-3 tablespoons of cashew filling into a whole purple cabbage leaf.
  7.  Layer with desired veggies.  I desire all of them.
  8. Drizzle with Mango Tahini dressing.  
  9. EAT.
  10. Refrigerate any leftovers for tomorrow's lunch.
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