Shiitake Asparagus and Chive Cabbage Wrap

Wednesday Oct 31 | BY |
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This easy, throw-together wrap delivers all kinds of healthy yummies in a handful.

At first glance this recipe might look like it has a lot of ingredients. But honestly, most of those ingredients are for the sauce and can be just thrown in the blender and whizzed up quickly.

You’ll also find that you have some sauce left over, which is great news, as it makes an absolutely delicious salad dressing if you add a little water and apple cider vinegar. This means you just have to make a basic salad for dinner the next day, use that as the dressing and you’re all set.

Serves: 4

Ingredients

4 large sweetheart cabbage leaves or similar
2 teaspoons salt

For the Sauce
1/2 cup almond/cashew butter
1 tablespoon coconut butter (optional)
1/2 cup to 3/4 cup water
2 tablespoons sesame seeds
1 teaspoon tamari
1 clove garlic
2 teaspoons onion powder
2” piece lemon grass stalk, finely diced
1 tablespoon lime juice
6 large leaves basil
10 leaves mint
1/4 teaspoon salt

100g/3.5oz beansprouts
370g/14oz white cabbage + 1/4 teaspoon salt
4 large shiitake mushrooms
3 stalks asparagus
Small handful chives
1 chili pepper
1/2 a bell pepper
1 tablespoon hemp oil
1 teaspoon lime juice

Directions
Trim the spine down on the cabbage wrap, wash the leaves and whilst they are still wet, rub the salt into them. Place to one side.

Blend all sauce ingredients until smooth. Shred the white cabbage on a mandoline and soften with the salt by lightly massaging with your hands. Toss in 1/2 cup of the sauce mixture.

De-stem and cut the shiitake mushrooms into thin strips. Toss the bean sprouts and shiitake mushrooms with the hemp oil and lime juice.

Hold each end of the asparagus stalks and bend until they naturally snap. Roughly peel them to reduce the woodiness. Thinly slice and add to the bean sprouts and mushrooms.

Julienne the bell peppers. Finely dice the chilis. Add both to the mushrooms, bean sprouts and asparagus.

The sweetheart cabbage leaves will have softened now, so rinse them off and pat dry with a towel. Place them on a chopping board and trim both sides a little.

Lay 1/4 of the cabbage mixture on each of the sweetheart cabbage leaves, at the end closest to you. Add 1/4 of the mushroom mixture on top of that and then a 1/4 of the chives.

Roll forwards, leaving the loose end of the cabbage leaf at the bottom. Cut each roll diagonally into two. Serve on a plate with a sprinkle of black or white sesame seeds.

* * *

Photo courtesy Russell James.

Russell James

Russell James

Born in the south of England Russell spent most of his teens and early to mid 20s working in various jobs such as fast food restaurants, manager in a supermarket and as a driving instructor.

It wasn’t until the age of 28 in 2004 when he was in Koh Samui, Thailand, doing a fast to clear up the skin problem that had developed during his time at the fast food restaurant that he discovered raw food.

He quickly got excited about the vibrancy and creativity of raw foods and the health benefits they bring. Spurred on by the fact that he’d never heard of raw food and with a desire to bring it into mainstream awareness in a way that is fun and modern, he set about following his passion, at first as a hobby.

Whilst posting pictures of his food on his blog people started to notice and comment on how great his food looked. Russell discovered techniques and a natural ability to create beautiful raw recipes from widely available ingredients and started teaching people in his local area. News spread and Russell soon found himself teaching people from all over the UK and even people from other countries in Europe and the US, who would travel to come and be taught by him.

It quickly became clear to Russell that his passion was to bring raw foods to anyone that was excited about it and needed the technical knowledge to make it work.

Russell has taught thousands of people world-wide about raw foods, through his blog, live classes and his homestudy courses.

Having spent a year as instructor in residence at the Matthew Kenney Academy, Oklahoma City and a further year traveling around the US to teach, and sample as many raw food restaurants as he could, Russell is now back in the UK running classes from The Raw Chef HQ in south London.

Russell has also just signed a publishing deal and will release his first cookbook in spring 2014.

As well as his new projects he continues to inspire people through his website, blog and eZine.

Russell’s passion is to show you that far from feeling restricted on a raw food diet you have an abundance of options, whether that being eating raw sandwiches all week or putting on a show-stopping dinner party for friends.

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  1. Julia D says:

    I get Russel’s recipes and have tried this one. Its good (like all of his recipes.) I took it to a picnic and it was well enjoyed by those who were lucky enough to try it.

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