Asian Detox Coconut Wraps

Excited to receive a shout out from Sunfood Australia on Instagram today for this dish in which I used their coconut wraps! I am so in love with these blankets of heaven! And so thankful they created them because to make them personally you would have to first find a coconut (which can be hard in a small town) then husk it (which you would need a cleaver to do) & pray you don't slice yourself (band-aided paws are so not sexy)! Oh and then you would have to dehydrate for 8-12 hrs! Yeah...DIY coconut wraps is definitely NOT for the modern housewife! Thank you Sunfood! 

Asian Detox Salad Dressing:

Rice vinegar 1/4 cup

1 tbsp macadamia nut oil

2 tbsp tamari, gluten free

1/4 tsp NutraCouture jalapeno powder (you could use cayenne as alternative)

pinch NutraCouture ginger powder (you can use whatever you have on hand)

1 tbsp fresh lime juice

Blend in Nutribullet then add 1/4 cup raw sunflower seeds & blend again till smooth.


Asian Detox Salad:

In a medium bowl, mix up

1/2 half red cabbage, finely shredded ( you can use knife or food processor)

2 carrots, peeled & sliced thinly

Strips of raw nori (as much as you prefer, I used 1/4 a sheet), cut up with kitchen scissors

2 scallions, chopped (just the whiteish green parts, not the husky dark green tops)

Handful of cilantro

Handful of sprouts, pea or sunflower (optional)

A few radishes, julienned


Mix a little bit of the dressing in at a time with the slaw using tongs or hands. Making sure to coat just lightly. Too much will make it too wet which is not good for the wrap. May break. I usually like to mix everything for at least 2 minutes. If you need more dressing add it or you can use leftover for dipping or another dish.

If you have the time let everything marinate for 15 minutes. 

Place 6 tbsps of salad at one end of coconut wrap, sticky side up (will be a little darker & you can feel the stickiness). You can just roll and press down to close and enjoy right away holding one end with your hand so the slaw doesn't fall out or if you'd like more closure at the ends, use less slaw and fold over the sides before you roll. Then roll. Pressing down to close.

Serve with sprouts of course! :)

Love & B.Well,

Lyndsay :)



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