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Minty Mango Rainbow Cabbage Wraps – with Koolheads

Our tender cabbage leaves are perfect for making these crispy, sweet, salty and toasty vibrant wraps! And you can easily change around the vegetables to personalize and make just the way you like. 


Cabbage leaves
hummus (any kind is great… we used carrot)
cooked grain of choice (we used quinoa)
carrots, cut into matchsticks
cucumbers, cut into matchsticks
shredded red cabbage
thinly sliced red onion
diced mango, tossed with minced fresh mint
toasted sesame seeds
chopped peanuts
peanut dipping sauce


Trim the cabbage head(s) into a square stack. Separate the layers, rinse and pat dry. Smear a layer of hummus down middle area of the leaf. Continue adding the ingredients over the center area of the leaf ending with the mango/mint mixture. Scatter with sesame seeds and chopped peanuts.
Roll the cabbage up, snugly tucking in the filling. Roll until nice and tightly wrapped.  Tuck the wraps into a serving basket for a crowd or plate individually!

These are best made shortly before serving time, but you can slice and prep the fillings in advance and keep in the refrigerator for a few days to have on hand to make anytime you want a quick snack or meal!  Serve with your favorite dipping sauce, or our Hot n’Honey Peanut Sauce.

Hot n’Honey Peanut Sauce
3/4 cup creamy peanut butter (or crunchy if you prefer)
1 teaspoon sesame oil
3 tablespoons each
-rice vinegar
1/2 teaspoon crushed red pepper
1-2 large cloves garlic, grated
1 teaspoon grated ginger
2 teaspoons toasted sesame seeds

Whisk all together and let stand for at least one hour. Garnish with a few chopped peanuts and crushed red pepper.  If your sauce is too thick, add a tablespoon of water at the time until the consistency you prefer.