LET'S BE FRIENDS.

Recipes, how-to’s and updates from our kitchen.

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Cabbage Cups with Cashew-Coconut Dressing

Email Cabbage Cups

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Cabbage Cups with Cashew-Coconut Dressing

From FOOD SWINGS: 125+ Recipes to Enjoy Your Life of Virtue and Vice

Active Time: 15 minutes   |   Total Time: 15 minutes   |   Serves 4  |  Vegan  |  Gluten Free

Ingredients
  • For the salad
  • 3 ounces thin rice noodles (vermicelli)
  • 4 leaves Savoy cabbage
  • 1 red bell pepper, sliced into 1-inch long strips
  • ½ of a hothouse cucumber, sliced into half moons
  • 1 carrot, grated
  • 2 scallions, thinly sliced
  • 8 sprigs fresh cilantro
  • -
  • For the dressing
  • ¼ cup cashew butter or peanut butter
  • ¼ cup coconut milk
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Sriracha hot sauce
  • ½ teaspoon kosher salt
Instructions

To make the salad, put the noodles in a medium bowl and cover with boiling water by 1 inch. Let stand 4 to 5 minutes, until tender. Drain into a colander, run under cold water, and shake out excess water.

Dividing evenly, fill the cabbage leaves with the noodles, bell pepper, cucumber, carrot, scallions, and cilantro sprigs.

To make the dressing, in a small bowl, whisk together the cashew butter, coconut milk, lime juice, Sriracha, and salt. Spoon over the salads.

Pick up and eat like a taco or a wrap.

This recipe was printed from:
http://jessicaseinfeld.com//recipes/cabbage-cups-with-cashew-coconut-dressing

Do it Step-by-step

Dscf3115 Dscf3118 Dscf3119 Dscf3121 Dscf3122 Dscf3113 Images-2 Dscf3142-2

Loading...

Want Something Else?

Brownies (with Carrot and Spinach)
Brownies

Active: 15 minutes  |  Total: 55 minutes