Can we take a moment of silence for the sheer beauty of these vegetables right here?
Okay, I am finished nerding out now, but seriously!? Look at all those colors. My eyes are still all googly from staring at these photos. Let’s just say that the editing process took a liiiitttle longer than it needed to because I couldn’t look away! My face basically looked like the heart eyes emoji the entire time I was editing. Vegetables are pretty rad.
And you know what else they are? Gosh darn DELICIOUS! Perfectly cooked brown rice is tossed with a nutty, creamy, flavor-EXPLOSION of a sauce and then spooned into crisp cabbage cups. Then they are topped with crunchy vegetables and herbs and then smothered in more of the creamy and decadent Thai-inspired peanut sauce. It is the perfect mix of salty, sweet, spicy, savory, and nutty. Every tastebud in your mouth will be firing away when you bite into one of these rainbow wraps.
Now at this point you might be thinking, “wait a minute, Laurel. WHY are there oranges on these savory cabbage wraps?!?!”
Well, I am so glad you asked. Though this might seem like a questionable choice, I promise it is delicious. The sweetness of the orange pairs so well with the nutty and spicy peanut sauce. It really rounds out the recipe, making sure it hits every flavor note. And this is a trusting foodspace, right? So, take a leap of faith with me on this one. Top your wraps with a few juicy orange slices. And if we’re not at that point in our relationship yet, it’s cool. I have faith that we’ll get there eventually. For now, just pass those orange slices my way and enjoy these wraps just how you like ’em.
Another reason I love this recipe? They are loved by vegans, vegetarians, and meat eaters alike. If you are going to a party and asked to bring a dish, this is a great place to start. These wraps are filled with flavor (as I may have mentioned just once or twice before) and the Thai flavors are familiar to most eaters. Additionally, Thai food has little or no meat in many of its dishes, so chances are the party guests wont even bat an eye that this recipe is made without and animal products. It is a great way to introduce your friends and family to plant-based food.Print
Not only do these wraps look pretty, they taste pretty good too. For tips on how to prep the cabbage cups, check out the notes section below.
- For the sauce:
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 1 small clove garlic (, minced)
- 1 scallion white (, minced)
- 1 tablespoon finely minced ginger
- 1/2 cup crunchy peanut butter
- 2 tablespoons maple syrup
- 1 1/2 tablespoons liquid aminos or 1 tablespoon tamari
- 1–3 teaspoons srircha ((to taste) I used 2)
- Cabbage cups
- 2 cups cooked brown rice
- 1 orange (, peeled and cut into wedges)
- 1/2 bell pepper (, sliced into strips)
- 1/2 jicama sliced into strips
- 1 green onion (, greens sliced into rounds)
- Whisk together all of the sauce ingredients. Add half of the sauce to the brown rice and stir to combine. Set the remainder of the sauce aside.
- Take a cabbage cup, and spoon in some of the rice mixture. Top with bell pepper, jicama, and orange slices. Sprinkle with sliced scallions and cilantro. Drizzle with the additional sauce and serve.