It’s simple, it’s fresh and it has wow factor, especially with kids who are endlessly in love with rainbows. Mangoes are an essential player in this dish and are an imported ingredient, however, the rest of the ingredients are easy to find and can usually be located in a healthy veggie garden.
The star of the show here is the quiet green avocado, providing us with the heart-healthy monounsaturated fat that our body loves and deserves! It is a wonderful source of dietary fat that adds a creamy texture, pop of colour, but doesn’t weigh down our meal or create a greasy after taste. The kicker? Avocados act as a “nutrient booster” by helping increase the absorption of fat-soluble nutrients such as vitamins A, D, K and E, to which this dish is high in Vitamin A!
Hot tips: One serving is approximately two lettuce wraps. Each lettuce wrap is approximately 2/3 cup veggie filling and 2 tablespoons of dressing. For extra crunch add sliced almonds or toasted pumpkin seeds. For more protein, include halloumi (pictured), prawns, tofu or chicken drumsticks.
1 1/2 cups Purple Cabbage (thinly sliced)
1 Red Bell Pepper (thinly sliced)
1 Carrot (medium, grated)
2 stalks Green Onion (thinly sliced)
1 Mango (small, chopped)
3 tbsp Water
2 tbsp Apple Cider Vinegar
1 Garlic (clove, small, minced)
1/8 tsp Sea Salt
1 head Romaine Hearts (large leaves separated, washed and dried)
2 Avocado (diced)
2 tsps Sesame Seeds
1/4 cup Coriander
In a large mixing bowl combine the cabbage, bell pepper, carrot and green onions. Toss to combine and set aside.
Add the mango, water, apple cider vinegar, garlic and sea salt to a food processor and blend until smooth.
To assemble the lettuce wraps, divide the cabbage mixture between the romaine leaves and garnish with avocado, sesame seeds, coriander and mango dressing.
Serve immediately and enjoy!