Salads get a bad rap. They may not be as comforting as mac and cheese or as convenient to take on the go as sandwiches, but they’re healthy and a great way to get greens into your diet. That’s why it’s important to make salads bright and vibrant, and to top them with flavorful dressings. Eating your favorite salad ingredients as a wrap is another way to make them more fun. Take this recipe, for instance. Peppers, carrots and sprouts are tossed into a purple cabbage leaf and drizzled with tangy almond butter dressing for a colorful handheld meal you're sure to get wrapped up in.
Cabbage Wraps with Almond-Agave Dressing
Almond Butter Dressing
3 Tbsp. raw almond butter
2 Tbsp. agave syrup
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
1-2 Tbsp. water
1 clove garlic, minced
Red pepper flakes, to taste
3 large purple cabbage leaves
1 red bell pepper, sliced horizontally
2 cups alfalfa sprouts
½ yellow bell pepper, sliced vertically
½ cup carrots, shredded
? cup green onions
Hemp seeds, to top
- Prepare the almond butter dressing. In a small pot over medium heat, heat almond butter. Add in agave, soy sauce, vinegar, water, garlic and red pepper flakes and whisk continuously until smooth. Transfer to an airtight container. Dressing will thicken as it cools.
- To assemble the wraps, gently pull apart cabbage leaves. Place vegetables in the leaves, by first, adding sprouts and then layering peppers, carrots and onions. Top with hemp seeds.
- Drizzle each salad wrap with dressing.