Saturday, April 24, 2010

The Lunch Bunch: Red Cabbage Tacos

Courtesy of Kitchen Dispensary

Red cabbage is one of my favourite leaves to use as a wrap. It looks amazing, it’s crunchy and you can fit a lot into one leaf. It’s really one of the things we raw foodies use as a bread substitute. The ingredients below are pretty much what I had in the fridge today. You could just as easily use things like cucumbers, tomatoes, sprouts or leftover salad. Whatever takes your fancy.

Makes 5


  • 5 smallish red cabbage leaves
  • 2 medium sized carrots
  • 1/4 avocado
  • 1-2 tsp lemon juice
  • about 8 stalks of fresh chives
  • Greens of your choice (I used a mix of spinach, chard and lettuces)
  • Dulse flakes (Karengo Seaweed) for saltiness
  1. Finely grate the carrot. If you have a fine grater like one usually used for parmesean you will get more juicy flavour from the carrot.
  2. Mash in the avocado, lemon juice and finely chopped chives. Add a little himalayan or sea salt if you wish.
  3. Take a red cabbage leaf and fill with a few green leaves of your choice and top with some of the carrot avocado mixture.
  4. Top with some dulse (karengo) and a few chopped chives.