Coleslaw Veggie Wrap Recipe

Coleslaw Veggie Wrap Recipe

One of my favorite summertime recipes makes use of veggies that are in abundance right now. This super simple coleslaw veggie wrap recipe can be assembled anywhere, and it tends to be a crowd pleaser, too!

Wraps make great picnic foods. Pack up the filling and wraps separately so everything is fresh when you’re ready to eat.

You can also switch out the filling, add a little organic free range chicken to it, or play around with other veggies if you’re not a fan of beets or radishes. The beauty of this recipe is that it’s flexible, and it can accommodate anyone’s taste buds!

Coleslaw Veggie Wrap

In a food processor or hand shredder, shred your desired amount of the following vegetables:

• Carrots
• Beets
• Cabbage (Chopping by hand might work best)
• Purple Cabbage (Chopping by hand might work best)
• Radishes / Daikon

Then mix your shredded veggies with the following:
• 1 chopped avocado
• 1 tbs. extra virgin olive oil
• 1 tsp. cumin
• 1 tsp. chili powder

Once your wrap filling is thoroughly mixed, set aside and prepare the leaf for your wrap. I used a large cabbage leaf for my wrap, but other good wraps or “cups” include:

• Smaller cabbage leaves
• Collard leaves (remove the hard stem)
• Romaine lettuce leaves

You can make one large wrap, or several little “cups” or wraps for more of a munchable meal.