The next time you're thinking of grabbing takeout, make this vegan recipe instead! These cabbage wraps are just as tasty as anything you could order from a restaurant, but they're loaded with good-for-you ingredients like freekeh, cucumber, and radishes.
3 cups cooked freekeh, rinsed and drained, or brown rice
1 tablespoon chopped fresh cilantro and/or mint
2 tablespoons seasoned rice vinegar
1 tablespoon lime juice
2 teaspoons black sesame seeds
¼ teaspoon salt
8 napa cabbage leaves
2 cups thin, bite-size strips seedless cucumber
½ cup thin, bite-size strips radishes or daikon radishes
¼ cup sliced green onions
¼ cup coarsely chopped lightly salted, roasted cashews
In a 10-inch skillet heat 2 tsp. of the oil over medium heat. Add onion, garlic, ginger, and crushed red pepper. Cook 5 to 7 minutes or until onion is tender, stirring occasionally. Stir in freekah; heat through. Stir in cilantro and/or mint.
Meanwhile, for dressing, in a small bowl whisk together remaining 4 tsp. oil, vinegar, lime juice, 1 tsp. of the sesame seeds, and the salt.
Spoon freekah mixture onto cabbage leaves; drizzle with dressing. Top with cucumber, radishes, and green onions. Sprinkle with cashews and remaining 1 tsp. sesame seeds.
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14 g fat
(2 g saturated fat,
6 g polyunsaturated fat,
4 g monounsaturated fat),
0 mg cholesterol,
229 mg sodium,
70 g carbohydrates,
16 g fiber,
6 g sugar,
15 g protein.