Raw Cashew Mango Cabbage Wraps Recipe

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I’m so excited for summer foods.  I’m ready…right now!  I do love my soup season, but eating light summer meals is definitely my favorite time of year.   

My local Wholefoods has been selling mangos by the case!  I have been putting mangos on and in everything.  I love the sweetness mangos give my raw cashew mango cabbage wraps.

Ingredients

Cashew Filling:

• 2 dates pitted
•  juice and zest of 1/2 lime
• 1/2 teaspoon curry powder like Madras
• 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 carrot julienned or shredded
• 1 red pepper julienne
• 1 cucumber ribbons or julienne
• fresh cilantro
• fresh Thai basil
• purple cabbage leaves
• Mango Tahini Dressing:
• 1 mango 
• 1 tablespoon tahini 
• 1 tablespoon honey
• juice of one lime
• zest of one lime
• 1/2 clove garlic
• pinch to 1/8 teaspoon cayenne pepper 
• salt and pepper

Instructions

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

This article just review from here 

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