Thai Me Up – Broccoli Slaw Wrap

Thai Broccoli Slaw and Wrap

What is with this broccoli slaw craze??  I keep hearing people mention it, “you can buy it already prepared in a bag – just add whatever dressing you want!”  I’ve looked countless times when grocery shopping but had never seen it… until the other day.  In with the bagged lettuce in the produce section of a large health food grocer, there it was – a package of “broccoli slaw.”   I picked it up to look at the ingredients – “broccoli, carrots.”  That’s it!  It was $2.99 for 8 oz.  Sheesh!  I can buy a head of broccoli and carrots for less than that and run it through the shredder blade of my food processor or just grate it by hand.  For that matter, I can add other interesting veggies to boot.

I decided I would make a healthy, all raw dinner wrap.  Instead of using the food processor, I decided to do it all by hand just to see how long it would take.  Not really such a big deal – I may have shaved off 10 minutes if I had used the food processor…

I served this as a salad with the slaw placed on a bed of greens and as wraps.

shredded veggies

Thai Broccoli Slaw

3 broccoli stems, shredded

1 medium carrot, shredded

½ small jimcama, peeled and shredded

Dressing

½ cup cashew butter

1 tablespoon Nama Shoyu

1 tablespoon agave syrup

1 tablespoon grated ginger

Thai Dressing

juice of 1 lime

½ jalapeño pepper, finely minced

¼ teaspoon sea salt

1/4 mango, sliced into strips

Place shredded veggies in a large bowl and mix together.

With a fork, whisk dressing ingredients together in a medium bowl.   Slowly add dressing to veggies and mix thoroughly.  May need to thin dressing with a little water if too thick.  Store in fridge.

Broccoli Slaw

To make wrap:

Collard Green Leaves

Take collard green leaf and slice down the middle, close to the stem, removing it.  You should now have two halves.  Place a spoonful of broccoli slaw near bottom half of leaf (on the inside part of the leaf) and a couple slices of mango, then roll up.  Place on plate, seam side down.

Tamarind Dipping Sauce

1/3  cup tamarind concentrate

1 -2 tablespoons agave syrup

1 teaspoons Nama Shoyu

1 teaspoon olive oil

Whisk ingredients together in a bowl.  Adjust to taste and store in fridge.  Serve with wrap.

Thai Broccoli Slaw Wrap

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