Sesame Broiled Pitas
Active: 15 minutes
Total: 15 minutes
Active Time: 15 minutes Total Time: 15 minutes Serves: 4
Vegan Gluten Free
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.
/01/
Put the noodles in a medium bowl and cover with boiling water by 1 inch. Let stand 4 to 5 minutes, until tender. Drain, run under cold water, and shake out excess water.
/02/
Slice the bell pepper into 1-inch long strips.
/03/
Slice the cucumber into half moons.
/04/
Grate the carrot.
/05/
Thinly slice the scallions.
/06/
To make the dressing, in a small bowl, whisk together the cashew butter, coconut milk, lime juice, Sriracha, and salt.
/07/
Savoy cabbage is the wrinkly cousin of the common green cabbage. It's leaves are more pliable so they separate easily and are perfect for rolling.
/08/
Dividing evenly, fill the cabbage leaves with the noodles, bell pepper, cucumber, carrot, scallions, and cilantro sprigs. Spoon the dressing over the salads. Pick up and eat like a taco or a wrap.
This recipe was printed from:
https://jessicaseinfeld.com/recipes/cabbage-cups-with-cashew-coconut-dressing