Two slaw wraps ready to be taken to the office for lunch time consumption
I’m a big van of the humble collard. For a low carb wrap, how do you beat a collard leaf? They’re big, don’t tear too easily, have great flavor, and they’re packed with vitamins, minerals, and fiber.
Although they can be used raw, I have found that steaming them first gives them a softer texture and a nicer flavor.
Here’s how the process breaks down.
Vegetarian Slaw Wraps
- One small bunch of collards
- Fresh cilantro
- Sesame oil
- Soy Sauce
- Red Pepper Flakes
Buy a small bunch of organic collards. Select the bunch that has the biggest, most perfect leaves.
Put about 1/2″ of water in a big pot and put it on the stove on HIGH. Wash your collards while you’re waiting for it to boil. When the water’s rolling, lay the leaves in the pot and put on the lid. Leave them in for two minutes. After two minutes, remove from heat and run cold tap water into the pot to stop the cooking action. Remove the leaves and spread them flat on clean dishcloths. Pat dry and let them rest while you make your slaw.
Almost ready to wrap up. This one isn’t Asian-styled — it contains gold ‘ol southern-styled slaw. That’s another option. Experiment.
You can buy a prepared Asian slaw mix (there’s a nice organic one in the produce section where I shop) or make some from scratch. Shred your cabbage and soak it in a bath of water with a teaspoon of salt for one hour. Drain. Add a sprinkle of sesame oil (careful — a little bit goes a LONG way) and a splash of soy sauce. Careful not to make the slaw too wet. Add a sprinkle of red pepper flakes. Put a dollop in the middle of each collard leaf, then wrap ‘n’ roll.
Put them in the fridge to chill. Serve cold.
The garden is coming along nicely, those portions the chipmunks aren’t eating at least.
So much lettuce is ready now that I’m worried about getting it all eaten before it shoots up and gets woody. I’ll be having a salad every night until it’s gone.
It feels so good to walk out the back door and pick your dinner.
If you follow me regularly you know that on Sundays I cook all by breakfasts and lunches for the coming week. If you’re looking for a healthy, low-carb lunch meal that will keep for five days, here’s one I’ve had some success with.
Curry Chicken Salad Collard Wraps
Put a whole free range chicken in the crock-pot and cook it 6 hours (I got mine from Root Force Collective Farm, which, sadly, is no more — but you can get yours at Ellwood Thompson’s or another fine local retailer in your area). One cooked and cooled to room temperature, pull the meat off the bones, put it in a bowl, and shred it between two forks. Add a cup and half of pecan halves, several hefty celery stalks chopped finely, enough olive-oil mayo to choke a pony, a teaspoon of curry powder, and salt and pepper to taste.
Wash about ten organic Collard leaves (a.k.a. Swiss Chard) and dry them completely. Now for the toughest part: you have to slice down the veins or the leaves won’t wrap — they’ll crack and split.
Put a leaf on the cutting board, and with a sharp knife, slice as shown so that the vein is the same thickness as the surrounding leaf.
Put a dollop of the chicken salad in the leaf and roll as shown.
Very simple. Two wraps make a nice lunch. Keep them in the fridge and they’ll stay crisp and fresh the whole week.