Sesame Cabbage Slaw Wraps

The first time I made these Sesame Cabbage Slaw Wraps, I was honestly just trying to use up a head of cabbage and some carrots languishing in the crisper drawer. Little did I know I was about to stumble upon a family favorite! My kids, who usually turn their noses up at anything too “green,” were surprisingly intrigued by the vibrant colors. The real win, though, was the satisfying crunch with every bite, coupled with that umami-rich, nutty sesame dressing. My husband, a lover of big flavors, declared it “restaurant-worthy” and immediately requested it for his work lunches. It’s since become a staple in our household – a quick, refreshing, and incredibly versatile meal that leaves everyone feeling good. It’s the kind of recipe that adapts to what you have on hand, always tastes fresh, and proves that healthy eating can be an absolute joy. The delightful crunch, the zesty, savory dressing, and the sheer ease of putting it all together make these Sesame Cabbage Slaw Wraps a true culinary hero in my book.

Ingredients

This recipe for Sesame Cabbage Slaw Wraps relies on fresh, vibrant components to deliver its signature crunch and flavor. Each ingredient plays a crucial role in building a harmonious and delicious final product.

• For the Sesame Cabbage Slaw:
  • 1/2 medium head green cabbage (about 4 cups shredded): Provides the primary crunch and bulk of the slaw. Its mild, slightly sweet flavor is a perfect canvas for the dressing.
  • 1/4 medium head red cabbage (about 2 cups shredded): Adds a stunning visual contrast with its deep purple hue and a slightly more peppery flavor than green cabbage.
  • 2 large carrots, peeled and julienned (about 1.5 cups): Offer sweetness, vibrant orange color, and another layer of satisfying crunch.
  • 1 red bell pepper, thinly sliced: Contributes a mild, sweet, and slightly fruity flavor, along with a beautiful pop of red and a tender-crisp texture.
  • 4 green onions, thinly sliced (whites and greens separated): The white parts provide a mild oniony sharpness, while the green tops add fresh, delicate flavor and a splash of color as a garnish.
  • 1/2 cup chopped fresh cilantro: Lends a distinctive, bright, and citrusy herbaceous note that complements the Asian-inspired dressing wonderfully. If you’re not a fan, parsley can be used, or it can be omitted.
• For the Sesame Ginger Dressing:
  • 1/3 cup rice vinegar: Provides a tangy, slightly sweet acidity that brightens the slaw. Unseasoned rice vinegar is preferred to control the sugar content.
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free): The cornerstone of umami flavor, adding depth and saltiness. Low-sodium allows for better salt control.
  • 2 tablespoons toasted sesame oil: This is a key flavor! Toasted sesame oil has a deep, nutty, and aromatic profile that is essential for the dressing’s character.
  • 1 tablespoon honey (or maple syrup for a vegan option): Adds a touch of sweetness to balance the acidity of the vinegar and the saltiness of the soy sauce.
  • 1 tablespoon freshly grated ginger: Imparts a warm, zesty, and slightly spicy kick that enlivens the dressing. Fresh ginger is highly recommended over dried for its vibrant flavor.
  • 2 cloves garlic, minced: Adds a pungent, savory aroma and depth. Use fresh garlic for the best taste.
  • 1 tablespoon sesame seeds (toasted, if desired, plus more for garnish): Provide a subtle nutty flavor and texture. Toasting them enhances their nuttiness.
  • Optional: 1 teaspoon Sriracha or a pinch of red pepper flakes: For those who like a little heat, this adds a welcome spicy element. Adjust to your preference.
• For Assembling the Wraps:
  • 8-12 large lettuce leaves (e.g., Butter lettuce, Romaine hearts, or Iceberg cups): These act as fresh, crisp, low-carb vessels for the slaw. Butter lettuce is soft and pliable, Romaine offers a good crunch, and Iceberg provides sturdy cups.
  • OR 4-6 large whole wheat tortillas or other wraps of choice (e.g., spinach, low-carb): For a more substantial, traditional wrap experience.
• Optional Additions & Protein Boosters:
  • 1.5 cups cooked shredded chicken (rotisserie chicken works well): A convenient and lean protein option.
  • 1 block (14-16 oz) firm or extra-firm tofu, pressed and cubed/crumbled (pan-fried or baked): An excellent plant-based protein that absorbs the dressing beautifully.
  • 1 can (15 oz) chickpeas, rinsed and drained: A quick and easy vegetarian protein and fiber boost.
  • 1 cup cooked and shelled edamame: Adds plant-based protein, a pleasant chewiness, and a pop of green.
  • 1/4 cup chopped peanuts or cashews: For added crunch and nutty flavor.
  • Sliced avocado: For creaminess and healthy fats.

Instructions

Follow these simple steps to create your delicious and refreshing Sesame Cabbage Slaw Wraps. The process is straightforward, involving preparing the vegetables, whisking together the dressing, and then combining everything for a vibrant filling.

1. Prepare the Cabbage:
   • Wash the green and red cabbage heads thoroughly. Remove any tough outer leaves.
   • Cut each cabbage portion in half through the core. Place the cut-side down on your cutting board and thinly slice the cabbage. You can also use a mandoline (with extreme care and a hand guard) for very fine, uniform shreds, or the shredding disc of a food processor.
   • Place the shredded green and red cabbage into a large mixing bowl. The bowl should be big enough to comfortably toss all the slaw ingredients.
2. Prepare the Other Vegetables:
   • Peel the carrots. Julienne them by cutting them into thin matchsticks. Alternatively, use a julienne peeler or the grating disc of a food processor. Add the julienned carrots to the bowl with the cabbage.
   • Wash the red bell pepper. Remove the stem, seeds, and white membranes. Slice it thinly and add it to the bowl.
   • Wash the green onions. Thinly slice the white and light green parts and add them to the bowl. Reserve the dark green tops for garnishing later.
   • Wash and chop the fresh cilantro. Add it to the vegetable mixture in the bowl.
3. Make the Sesame Ginger Dressing:
   • In a separate small bowl or a liquid measuring cup, combine the rice vinegar, low-sodium soy sauce (or tamari), toasted sesame oil, honey (or maple syrup), freshly grated ginger, minced garlic, and 1 tablespoon of sesame seeds.
   • If using, add the Sriracha or red pepper flakes for a touch of heat.
   • Whisk all the dressing ingredients together until well combined and the honey/maple syrup is fully dissolved. Taste the dressing and adjust seasonings if necessary – you might want a little more sweetness, tang, or spice.
4. Dress the Slaw:
   • Pour about two-thirds of the prepared dressing over the vegetable mixture in the large bowl.
   • Toss everything together thoroughly using tongs or clean hands, ensuring all the vegetables are evenly coated with the dressing.
   • Let the slaw sit for at least 10-15 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly while still retaining its crunch. If you prefer a softer slaw, you can let it marinate for 30 minutes or longer in the refrigerator. Taste and add more dressing if desired.
5. Prepare Your Wraps:
   • If using lettuce leaves: Gently wash and pat dry the lettuce leaves. Select large, sturdy leaves that can hold the filling. Butter lettuce, Romaine, and Iceberg are all good choices.
   • If using tortillas: Warm the tortillas slightly if desired. This makes them more pliable and enjoyable. You can do this in a dry skillet over medium heat for about 30 seconds per side, or briefly in the microwave.
6. Assemble the Sesame Cabbage Slaw Wraps:
   • Lay a lettuce leaf or tortilla flat on your work surface.
   • If using optional protein (shredded chicken, tofu, chickpeas, edamame), place a portion of it down the center of the wrap first.
   • Spoon a generous amount of the sesame cabbage slaw on top of the protein (if using) or directly onto the lettuce leaf/tortilla. Be careful not to overfill, especially with lettuce wraps, to make them easier to eat.
   • Sprinkle with any desired optional additions like chopped nuts, sliced avocado, or the reserved sliced green onion tops and extra sesame seeds for garnish.
7. Serve Immediately:
   • If using lettuce wraps, they are best served immediately as the lettuce will wilt over time.
   • If using tortillas, you can fold in the sides and then roll them up burrito-style.
   • Enjoy your fresh, crunchy, and flavorful Sesame Cabbage Slaw Wraps!

Nutrition Facts

• Servings: This recipe typically yields about 4-6 main course servings or 8-10 appetizer/side servings, depending on portion size and whether protein is added.
• Calories per serving (approximate, for slaw and lettuce wrap, without added protein): Around 150-200 calories. This can vary based on the exact amount of dressing used and the size of the vegetables.

Here are five key nutrition highlights:

1. High in Fiber: Cabbage, carrots, and bell peppers are excellent sources of dietary fiber, which aids digestion, promotes satiety, and can help regulate blood sugar levels.
2. Rich in Vitamin C: Bell peppers and cabbage are packed with Vitamin C, a powerful antioxidant that supports immune function and collagen production.
3. Good Source of Vitamin K: Cabbage is a significant source of Vitamin K, essential for blood clotting and bone health.
4. Contains Healthy Fats: Toasted sesame oil provides monounsaturated and polyunsaturated fats, which are beneficial for heart health. If avocado is added, this further boosts healthy fat content.
5. Low in Saturated Fat and Cholesterol: Primarily plant-based, this recipe is naturally low in saturated fat and contains no cholesterol (unless animal protein is added).

Preparation Time

• Total Preparation Time: Approximately 25-35 minutes.
• Active Preparation Time: 20-30 minutes. This involves washing and chopping the vegetables, and whisking together the dressing. Using a food processor for shredding cabbage and carrots can significantly reduce this time to about 15-20 minutes.
• Marinating Time (Recommended): 10-15 minutes (or longer, up to a few hours if preferred for a softer slaw). This allows the flavors to meld beautifully. While the slaw marinates, you can prepare any additional protein or set the table.

This Sesame Cabbage Slaw Wraps recipe is designed for efficiency. Much of the work is upfront chopping, which can even be done a day in advance if you store the undressed vegetables in an airtight container in the refrigerator. The dressing can also be made ahead and stored separately. This makes assembly quick and easy, perfect for busy weeknights or meal prepping.

How to Serve

These Sesame Cabbage Slaw Wraps are wonderfully versatile. Here are some inspiring ways to serve and enjoy them, catering to different occasions and preferences:

• As a Light and Refreshing Lunch:
  • Serve 2-3 lettuce wraps per person for a satisfying yet light midday meal.
  • Pack the slaw and lettuce leaves separately for work or school lunches to maintain maximum crunch; assemble just before eating.
  • Pair with a small cup of miso soup or some edamame on the side for a complete Asian-inspired lunch.
• For a Quick Weeknight Dinner:
  • Use large whole wheat or spinach tortillas for more substantial wraps.
  • Incorporate a protein like shredded rotisserie chicken, pan-fried tofu, or grilled shrimp directly into the wraps to make it a complete meal.
  • Serve alongside some quick sides like steamed brown rice, quinoa, or a simple cucumber salad.
• As an Appetizer or Party Food:
  • Use small, cup-shaped lettuce leaves (like small Iceberg or Endive spears) to create bite-sized portions.
  • Arrange the mini wraps on a platter for an attractive and healthy party appetizer.
  • Provide small bowls of extra toppings like chopped peanuts, toasted sesame seeds, and extra Sriracha for guests to customize their wraps.
• Deconstructed Slaw Bowl:
  • Serve the sesame cabbage slaw in a bowl as the base.
  • Arrange your chosen protein (e.g., baked salmon, teriyaki chicken, crispy chickpeas) on top.
  • Add other bowl toppings like sliced avocado, pickled ginger, a sprinkle of nori flakes, or a drizzle of extra dressing.
  • This is a great option for those who prefer a fork-and-bowl meal over a handheld wrap.
• Side Dish Sensation:
  • The sesame cabbage slaw itself (without the wrap component) makes an excellent side dish.
  • Serve it alongside grilled meats, fish, or plant-based burgers.
  • It’s a fantastic accompaniment to Asian-themed meals, such as teriyaki skewers, spring rolls, or dumplings.
• Creative Serving Vessels:
  • Besides lettuce and tortillas, consider using rice paper wrappers (like fresh spring rolls) for a delicate and translucent presentation. Moisten the rice paper, fill with slaw and protein, and roll tightly.
  • For a fun twist, serve the slaw in hollowed-out bell peppers.
• Themed Meal Nights:
  • Asian Fusion Night: Pair these wraps with other Asian-inspired dishes like potstickers, egg drop soup, or a noodle stir-fry.
  • Healthy Habits Night: Feature these wraps as part of a menu focused on fresh, vibrant, and nutritious foods.
• Presentation Matters:
  • Garnish generously with reserved green onion tops, extra sesame seeds, and perhaps a few cilantro sprigs.
  • A drizzle of extra dressing or a swirl of Sriracha on top can add visual appeal.
  • If using tortillas, slice them in half diagonally to show off the colorful filling.

No matter how you choose to serve them, these Sesame Cabbage Slaw Wraps are sure to be a hit, offering a delightful combination of crunch, flavor, and freshness.

Additional Tips

To elevate your Sesame Cabbage Slaw Wraps and ensure they turn out perfectly every time, consider these eight helpful tips:

1. Toast Your Sesame Seeds (and Oil!): While the recipe calls for toasted sesame oil (which is crucial for its deep, nutty flavor), toasting the sesame seeds used in the dressing and for garnish also significantly enhances their flavor. Simply heat them in a dry skillet over medium-low heat for a few minutes, stirring frequently, until they are fragrant and lightly golden. This small step makes a big difference.
2. Massage the Cabbage (Optional): If you prefer a slightly more tender slaw or want to help the cabbage absorb the dressing more quickly, you can gently massage the shredded cabbage with a tiny pinch of salt for a minute or two before adding the other vegetables and dressing. This helps to break down some of the cellulose, making it less tough. Rinse and pat dry if you use more than a tiny pinch of salt, or simply account for it in the dressing.
3. Make-Ahead Strategy for Peak Freshness: You can prepare components in advance. Shred the cabbages, carrots, and bell pepper and store them in an airtight container in the fridge for up to 2-3 days. Whisk the dressing and keep it in a separate airtight container in the fridge for up to a week. Combine the slaw and dressing about 15-30 minutes before serving, or up to a few hours if you prefer it softer. Add fresh herbs like cilantro and green onions just before dressing and serving to maintain their vibrancy.
4. Customize Your Crunch and Protein: Don’t be afraid to add other crunchy elements like chopped water chestnuts, snow peas, or jicama to the slaw. For protein, beyond chicken or tofu, consider cooked shrimp, flaked salmon, or even hard-boiled eggs. For a vegan boost, edamame, crispy chickpeas, or lentils work beautifully.
5. Adjust Spice and Sweetness Carefully: Taste your dressing before adding it to the slaw. If you like it spicier, gradually add more Sriracha or a pinch of cayenne. For more sweetness, a little extra honey or maple syrup can be added. If it’s too tangy, a touch more sweetener or a tiny bit of water can balance it out. Remember, the flavors will meld and intensify as the slaw sits.
6. Go Gluten-Free or Soy-Free with Ease: For a gluten-free version, ensure you use tamari instead of regular soy sauce, and choose gluten-free tortillas or stick to lettuce wraps. For a soy-free version, coconut aminos can be a good substitute for soy sauce, though you might need to adjust other seasonings slightly as coconut aminos are often sweeter.
7. Don’t Dress Too Early If Using Lettuce Wraps for Meal Prep: If you’re meal prepping lettuce wraps, store the undressed slaw, the dressing, and the lettuce leaves separately. Dress the amount of slaw you need just before assembling your wraps. This prevents the lettuce from becoming soggy and ensures the slaw stays crisp.
8. Invest in a Good Julienne Peeler or Mandoline: While a sharp knife and good knife skills work perfectly well, a julienne peeler can make quick work of the carrots, creating uniform matchsticks. A mandoline (used with extreme caution and a protective glove) is excellent for shredding cabbage and slicing bell peppers very thinly and evenly, contributing to a more refined texture in your slaw.

By keeping these tips in mind, you can tailor the Sesame Cabbage Slaw Wraps to your exact preferences and enjoy a consistently delicious and satisfying meal.

FAQ Section

Here are answers to some frequently asked questions about making Sesame Cabbage Slaw Wraps:

1. Q: Can I make these Sesame Cabbage Slaw Wraps vegan?
   A: Absolutely! The recipe is easily made vegan. The main substitution is in the dressing: simply use maple syrup (or agave nectar) instead of honey. If you’re adding protein, opt for plant-based choices like pan-fried or baked tofu, edamame, chickpeas, or lentils. Ensure your tortillas, if using, are also vegan.
2. Q: How long will the sesame cabbage slaw last in the refrigerator?
   A: Dressed slaw is best consumed within 2-3 days when stored in an airtight container in the refrigerator. It will soften over time but will still be flavorful. Undressed, pre-chopped vegetables can last 3-4 days. The dressing itself can be stored separately for up to a week.
3. Q: Can I use pre-shredded cabbage or coleslaw mix from the store?
   A: Yes, you certainly can! Using a store-bought coleslaw mix (usually containing shredded green cabbage, red cabbage, and carrots) is a fantastic time-saver. Just be sure to check the freshness of the mix. You’ll still want to add the bell pepper, green onions, and cilantro for the full flavor profile of this specific recipe.
4. Q: What can I use as a substitute for rice vinegar?
   A: If you don’t have rice vinegar, apple cider vinegar is a good substitute, though it has a slightly stronger, fruitier flavor. White wine vinegar could also work. You might need to adjust the sweetness slightly depending on the acidity of the vinegar you choose. Start with a little less and taste as you go.
5. Q: Is this recipe kid-friendly?
   A: Many kids enjoy this recipe due to its crunchiness and slightly sweet and savory dressing. To make it more appealing for picky eaters, you can:
   • Serve the components separately (slaw, protein, wraps) and let them build their own.
   • Reduce or omit the Sriracha/red pepper flakes.
   • Finely chop the vegetables if larger pieces are an issue.
   • Offer a familiar protein option like plain shredded chicken.
6. Q: Can I add other vegetables or ingredients to the slaw?
   A: Definitely! This slaw is very adaptable. Feel free to add other thinly sliced or julienned vegetables like cucumber (seeds removed), radishes, snow peas, sugar snap peas, or even fruits like mandarin orange segments or finely diced mango for a sweet and tangy twist. Chopped nuts like peanuts, cashews, or slivered almonds also add great texture and flavor.
7. Q: How do I prevent my wraps from getting soggy?
   A: For lettuce wraps, assemble them just before eating. The moisture from the slaw will eventually wilt the lettuce. For tortilla wraps, you can create a barrier by spreading a thin layer of something less moist (like mashed avocado if using, or placing larger pieces of protein first) between the tortilla and the slaw. Also, don’t overdress the slaw if sogginess is a concern, or drain any excess liquid from the bottom of the slaw bowl before filling your wraps.
8. Q: Is this Sesame Cabbage Slaw Wraps recipe good for meal prep?
   A: Yes, it’s excellent for meal prep!
   • Vegetables: Chop all your vegetables (cabbage, carrots, bell pepper) and store them in an airtight container.
   • Dressing: Prepare the dressing and store it in a separate jar or container.
   • Protein: Cook your protein (chicken, tofu, etc.) and store it.
   • Assembly: When ready to eat, toss the desired amount of vegetables with dressing. Assemble your wraps with the slaw and protein. This method keeps everything fresh and crunchy. You can portion out the undressed slaw into containers for easy grab-and-go lunches.

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