The Lunch Bunch: Red Cabbage Tacos

Courtesy of Kitchen Dispensary http://thekitchendispensary.wordpress.com/

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

Ingredients

• 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

Preparation

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.

Red Cabbage, Fennel and Mandarin Salad

Courtesy of Kitchen Dispensary http://thekitchendispensary.wordpress.com/

This is a fantastic winter salad with amazing colour and a good sweet/savory balance. It’s full of vitamin C to keep away colds in the chilly months. It’s good to use a mandoline to help you to slice things finely which brings out the flavour more. Always try to use organic ingredients where possible.

Serves 1-2

Ingredients

• 1/4 of a red cabbage
• 1 fennel bulb
• 4-5 mandarins
• 1 lemon
• 1 orange
• a good splash of cold-pressed olive oil
• a sprinkling of himalayan salt

Method

1. Using a mandoline, shred the cabbage and fennel. If you don’t have a mandoline you could use a food processor or slice finely with a knife.
2. Halve the orange and slice a few pieces off with the mandoline to save as a garnish. Juice the rest of the orange and the lemon.
3. Peel the mandarins and break into segments.
4. Combine all ingredients in a bowl to serve.

Optional Extra: This is also great with some chunks of avocado mushed into the salad. It combines nicely with the juices.