Honey Ginger Cabbage Wraps

Author Becky's Mindful Kitchen



  • 1 purple cabbage, shredded
  • 3 carrots, shredded
  • 3 bell peppers (I used red, orange and yellow), finely diced
  • 2-3 T fresh ginger, grated
  • 1/2 bunch cilantro, finely chopped (optional)
  • 1/2 c Harvest Honey Ginger Balsamic Vinegar
  • 1/4 c Harvest Toasted Sesame Olive Oil
  • 1/4 c Harvest Persian Lime Olive Oil
  • salt to taste

Additional ingredients

  • 1 lb shrimp, cooked or other protein of choice, tofu, chicken, beef
  • 1 caraflex cabbage, this will be used to wrap the slaw and shrimp so carefully pull off leaves
  • optional: sesame seeds
  • optional: rice


  • The slaw is best if made first as it gives the dressing time to properly soak it but it also can be made right before serving.  Mix together and salt to taste the slaw.  Set aside in fridge. If you are adding shrimp/protein, cook and you choose if you want to serve the protein hot or cold.  I like the mix of temperature so I usually keep the protein hot.  Make rice if desired.  Assemble wraps with slaw, rice and protein.  Enjoy! 
Shopping Cart
Scroll to Top