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.



  • 6 teaspoons canola oil

  • 1 cup finely chopped onion

  • 3 garlic, minced

  • 2 teaspoons grated fresh ginger

  • ¼ teaspoon crushed red pepper

  • 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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Nutrition Facts

456 calories, 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.