Since Monday I have cut out gluten, dairy, alcohol and added sugar from my diet. This recipe falls nicely within those parameters. It is also cabbage season here in Jamaica and cabbage is readily available and cheap right now.
Tofu cabbage wraps/salad
Modified from Eating Well Magazine recipe:
Peanut Sauce Ingredients:
Peanut butter, less sugar better, you can grind your own peanuts into a chunky paste.
vinegar (I prefer rice wine vinegar)
liquid aminos (soy sauce)
hot sauce or scotch bonnet
Add all liquid ingredients about (except hot sauce) a 1:1 ratio
salt, garlic and scallion are added to taste.
Hot sauce or scotch bonnet added to taste.
Sesame oil if you like just enough.
This sauce can be jarred and put in refrigeration for up to a week. The longer it sits the thicker and better it tastes. I use this sauce for salads or for stirfrys as well.
Oil (coconut is best)
Cabbage (1 head whole for wraps)
scallion or onion
tofu or chicken/fish
dark lettuce greens or herbs (basil and cilantro are fantastic) sliced into ribbons. (Cilantro or parsely finely chopped.
Additions for the creative:
small bok choy
any other rawish vegetable
I take the cabbage and cut around the core to ease the removal of whole leaves. By cutting away the core in a hexagonal shape you create an easier to peel head of cabbage. The leaves do not rip if pulled slowly from the bottom and the sides are loosened from the head as you lift the bottom. Once removed rinse and drain. If the cabbage is too tough to eat raw you can blanche it for a few moments.
Thinly slice the cucumber, scallion, carrots and other veg you choose. If you use a vegetable peeler you get lovely thin slices.
Ribbon the lettuce or basil, finely chop any herbs.
Cut tofu or fish or chicken into nice sized strips. Saute in oil, I like coconut oil for this. Cook well.
Set up plate of chopped veg and allow tofu or meat to cool to handling temperature. Gather ingredients and set into cabbage leaf. Top with peanut sauce and herbs or lettuce, roll cabbage to hold for eating.
For salad, simply dice up the cabbage and mix the ingredients to taste and top with peanut sauce and herbs or lettuce ribbons. Top with crushed peanuts for an added crunch.