Recipe

Raw Cashew Mango Cabbage Wraps By @simplysogood

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Raw Cashew Mango Cabbage Wraps by @simplysogood

Ingredients:

Cashew Filling:
2 dates pitted 
juice and zest of 1/2 lime
1/2 teaspoon curry powder
1 teaspoon Coconut Amino sauce or Soy Sauce
1 cup raw cashews
Salt and Pepper

Veggies:
1 Mango sliced or cubed
1 avocado sliced
1 carrots julienne or shredded
1 red pepper julienne
1 cucumber ribbons or juilenne
fresh cilantro
fresh Thai basil
purple cabbage leaves

Mango Tahini Dressing:
1 mango 
1 tablespoon tahini 
1 tablespoon maple syrup
juice of one lime
zest of one lime
1/2 clove garlic
pinch to 1/8 teaspoon cayenne pepper 
salt and pepper

Instructions:
To make the Cashew filling:
In the small bowl of a food processor, add dates, lime juice, and zest. Pulse several times to blend. Add cashews, curry powder, salt, and pepper. Pulse 7-8 times until mixture is combined, but cashews are still chunky.  
Mango Tahini Dressing:
Place all ingredients in a blender. Blend until smooth and creamy. Refrigerate until ready to use.
To assemble wraps:
Add 2-3 tablespoons of cashew filling into a whole purple cabbage leaf. Layer with desired veggies. I desire all of them. Drizzle with Mango Tahini dressing. EAT. Refrigerate any leftovers for tomorrow.

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