I’ve done a few recipes lately where the main structure is with rice wrappers (Breakfast Burrito, Chickpea Mock Chicken Salad). But they haven’t really been anything like spring rolls. These, however, are finally a little more traditional, yet still have a thread of unique. They have cabbage and carrots and other ingredients you might find in a spring roll, but I’ve never tasted anything like it. And I like it a lot!
I was going to call this Raw Cabbage Slaw, but since I included ‘roasted’ sunflower seeds, it was a no-go on raw. But if you want to be completely raw, just add a different nut or raw sunflower seeds. It wouldn’t be that different, although I think the crunch of the seeds are a great component of the dish.
They are sweet, which honestly surprised me at first. Although it does have the dates, I thought that the natural bitter taste of the raw cabbage might make these more on the side of savory. But wow, the combination of the two makes the overall result very neutral – not too sweet, not too bitter. A happy discovery on my part! :)
Cabbage Slaw Salad + Spring Rolls
1 head of large green cabbage
3 medium grated carrots
1/4 cup roasted sunflower seeds (can sub in raw)
8 dates, chopped
1/4 cup raw cashews
1/4 cup vinaigrette dressing of choice
– for the spring rolls, also need rice paper wrappers
Pulse all ingredients in a food processor until everything is coarsely chopped. Leave as is for eating as a salad. To make the spring rolls, wet both sides of a rice wrapper and lay it out flat on your work surface. Put approximately 1/4 cup of the cabbage salad in a rectangular shape in the middle of the circular wrapper, then fold in two opposite sides. Once they are folded over, fold over the 3rd side (sort of like an envelope). Then use the forth side to tuck in any loose ends and close it off completely. Wrappers will last 3-4 days in the fridge and the raw slaw stayed well in the fridge for about 10 days (at least, that’s how long it was in there before it was all gone… ;)).
I just loved the flavors of this! Another sweet and savory blend that is perfect for a raw salad.
This recipe is linked to Gluten Free Wednesday, Real Food Wednesday, Inspire Me Wednesday, Real Food Wednesday, Inspire Me Wednesday, Real Food Recipe Roundup, Allergy Free Wednesday, Full Plate Thursday, Gluten Free Friday, Friday Favorites, Catch a Glimpse Party, Friday Pin Fest, Foodie Friday, Fight Back Friday. Real Food Recipe Roundup, Mouthwatering Mondays.