I made up a great raw lettuce wrap recipe tonight based on a recipe for spring rolls from Ann Gentry and the Real Food Daily cookbook. I highly recommend this cookbook and restaurant in southern California. It is one of my favorites there. I really did not measure anything so you will have to judge that for yourselves.
green cabbage sliced up maybe half a cup
1 carrot shaved using a vegetable peeler
1/2 daikon radish shaved using a vegetable peeler
1 avocado cut into chunks
4 red leaf lettuce leaves
1/4 cup raw cashews
place some avocado chunks,carrot & daikon radish shavings, cabbage slices and cashews in the lettuce leaf and roll it up.
Almond butter dipping sauce
3 spoonful almond butter
2 garlic cloves
a sliver of fresh ginger
5 dashes of Nama Shoyu
1/4 cup water
Combine all in a mini food processor and process until smooth. Might take less water you just need to judge this. if you want a thick sauce use less water. Spoon sauce into the lettuce wraps or use as a dipping sauce.
Enjoy! Easy & raw