These wraps slip easily into a bag for work, school or a picnic, and take barely twenty minutes to make. Avocado, which appears in both the filling and the sauce, brings a creaminess that binds the crunchy vegetables rolled inside the green cabbage leaf perfectly. A simple, fully raw recipe packed with vegetables, to take with you wherever you go.
Raw cabbage leaf wraps with avocado and cauliflower cream
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Ingredients
- 3 to 4 large green cabbage leaves (or collard green leaves)
- 1 small raw cauliflower
- 1 large avocado
- the juice of 3 limes
- 2 large carrots, julienned
- 130 g jicama, julienned
- 1 small courgette, julienned
- 1 teaspoon dried herbes de Provence (oregano, rosemary, thyme...)
- 6 g fresh coriander, finely chopped (about 4 tablespoons)
- 1 medium slice of red onion
Method
- Cut the cauliflower into small florets. In the food processor, blend them with most of the coriander, half the avocado, 1/2 teaspoon of the dried herbs, the juice of one lime and the red onion, until you get a very creamy purée.
- Use a knife to thin down the central rib of the cabbage leaves so they roll without breaking.
- Spread the purée over the leaves, then top with the julienned jicama, courgette and carrot.
- Roll the leaves up tightly and close them.
- For the sauce, blend the rest of the avocado with the juice of the last two limes, 1/2 teaspoon of the dried herbs and the rest of the coriander, until creamy. Thin with a little lime juice or water if needed.
- Serve the wraps with the sauce for dipping.
Tip
Jicama, a crunchy, juicy tuber native to Mexico, can be found in Asian grocery shops. If you cannot find it, julienned kohlrabi or black radish gives a similar crunch (blended and well-squeezed cauliflower also gives a close texture). Allow 20 to 30 minutes of preparation: these wraps travel very well and can be rolled the day before, wrapped snugly in a clean tea towel or kept in an airtight box.
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FAQ: your questions about raw cabbage and avocado wraps
What is another name for jicama?
Jicama, botanical name Pachyrhizus erosus, is also known as yam bean or Mexican turnip. This plant from the legume family (Fabaceae) is native to Mexico and Central America, and it is also grown in Southeast Asia: that is why it is fairly easy to find in Asian grocery shops. Peel it carefully, as only its crunchy flesh is eaten. If you cannot find it, julienned kohlrabi or black radish gives a similar crunch in this recipe.
Is raw cauliflower easy to digest?
Raw cauliflower is well tolerated by most people, but like all brassicas, it can cause bloating in those with sensitive guts. Blending it finely, as in the cream for these wraps, and chewing well makes it more comfortable to eat. If you are not used to it, start with small portions, combined with gentle ingredients such as avocado.
What is the difference between a wrap and a tortilla?
A tortilla is a thin flatbread of Mexican origin, made from corn or wheat flour, while a wrap refers to the filled, rolled-up preparation, often made with a wheat tortilla. In other words, the tortilla is the container and the wrap is the rolled sandwich. In this raw version, large green cabbage leaves replace the flatbread: supple and crunchy, they need no cooking at all. Simply thin down the central rib so they roll easily.
Is it good to eat raw cabbage?
Yes, most cabbages are very good eaten raw, as long as you choose tender, very fresh leaves and wash them carefully. Raw cabbage keeps all its crunch and a milder flavour than when cooked, which is when it develops its sulphurous smell. For these wraps, go for large, supple green cabbage leaves and remove or thin down the central rib, which is more fibrous. Finely sliced, raw cabbage is also great in salads and coleslaws.
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