Raw Cashew Mango Cabbage Wraps (2024)

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April 11, 2018 Updated January 27, 2023 11 Comments

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Raw Cashew Mango Cabbage Wraps filled with a delicious cashew, date, curry, and lime filling. Layered with crisp vegetables that create a beautiful rainbow of color and flavor. Topped with a mango Tahini sauce.

Hooray summer foods. I’m ready…right now! Soup season is always a favorite, but eating light summer meals is definitely my favorite time of year. Wholefoods have been selling mangos by the case! I have been putting mangos on and in everything. I love the sweetness mangos give these raw cashew mango cabbage wraps.

Purple cabbage leaves to create a beautiful wrap. The cabbage has the perfect crunch and holds up to a lot of fillings without falling apart.

Raw cashew mango cabbage wraps are filled with curry-spiced cashews layered with colorful veggies and topped with a mango tahini sauce with a kick of cayenne pepper. Mango and avocado slices and a creamy sweetness.

How to Make Raw Cashew Mango Cabbage Wraps

Gather an assortment of fresh crisp vegetables using rainbow colors for inspiration.
Peel and slice veggies in strips, ribbons, or whatever will make the wraps look beautiful and layer well.

Curry Cashew Filling

Make the cashew filling by mixing pitted dates, the juice, and zest of 1/2 a lime, curry powder, coconut amino sauce, salt, and pepper in a small bowl of a food processor.

Blend until the mixture is small and a bit chunky.

Add 1 cup of raw cashews. Pulse 12-15 times until the mixture is a chunky consistency. Do not overmix. Set aside. The mixture can be made in advance. Cover and refrigerate, but bring to room temp to serve.

Spicy Mango Tahini Sauce

To make the Mango Tahini sauce: Place all of the ingredients in a blender. Blend until the mixture is very creamy and smooth.

This can be made 2 days in advance. Cover and refrigerate until ready to use.

How to assemble the wraps

To assemble: To a cabbage leaf, add 2-3 tablespoons of cashew mixture. Layer with ribbons of cucumbers, mangos, carrots, red peppers, avocado slices, Thai basil, and cilantro. Drizzle with plenty of creamy mango sauce.

Enjoy eating a rainbow of flavors and colors. Keep praying for sunshine.

Can you believe Utah will be getting more snow this week? I’m grateful but SO ready for spring.

Raw Cashew Mango Cabbage Wrap

Eating raw tastes and feels so good. A rainbow of colors with bright flavors

CourseAppetizer, Main Course

CuisineAmerican

KeywordCashew Cabbage Wraps, Raw Cashew Cabbage Salad, Vegan Cashew Vegetable Wrap

Prep Time 20 minutes

assembly time 15 minutes

Total Time 20 minutes

Servings 6

Calories 370 kcal

Author Janet Barton

Ingredients

Cashew Filling:

2datespitted
juice and zest of 1/2 lime
1/2teaspooncurry powderlike Madras
1teaspoonCoconut Amino sauce or Soy Sauce
1cupraw cashews
Salt and Pepper

Veggies:

1Mangosliced or cubed
1avocadosliced
1carrotsjulienne or shredded
1red pepperjulienne
1cucumberribbons or juilenne
fresh cilantro
fresh Thai basil
purple cabbage leaves

Mango Tahini Dressing:

1mango
1tablespoontahini
1tablespoonhoney
juice of one lime
zest of one lime
1/2clovegarlic
pinchto 1/8 teaspoon cayenne pepper
salt and pepper

Instructions

To make the Cashew filling:

In the small bowl of a food processor, add dates, lime juice, and zest. Pulse several times to blend.

Add cashews, curry, powder, salt, and pepper. Pulse 7-8 times until mixture is combined, but cashews are still chunky.Mango Tahini Dressing:

Place all ingredients in a blender. Blend until smooth and creamy. Refrigerate until ready to use.

To assemble wraps:

Add 2-3 tablespoons of cashew filling into a whole purple cabbage leaf.
Layer with desired veggies. I desire all of them.
Drizzle with Mango Tahini dressing.
EAT.
Refrigerate any leftovers for tomorrows lunch.

Nutrition Facts

Raw Cashew Mango Cabbage Wrap

Amount Per Serving (6 g)

Calories 370Calories from Fat 193

% Daily Value*

Fat 21.4g33%

Saturated Fat 3.7g19%

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Reader Interactions

Comments

Bretta says
February 26, 2020 at 11:43 pm
Such a beautiful meal! I enjoyed mine over shredded purple caBbage instead of a wrap but all the flavors were so lovely together. Thanks for sharing! ❤️
Reply
- Janet Barton says
  March 10, 2020 at 3:06 am
  Thank you so much. Shredded purple cabbage is such a great idea. I’ll try that for sure.
  Reply
Vicki says
August 4, 2019 at 2:39 pm
What a lovely recipe!! Your pictures are amazing too … Very colorful and pretty! I can’t wAit to mAke these. Do you Roll them up like Spring Rolls or eAt like a taco?? ( my Apologies For cAps – my caps lock is off, i don’t understand why it is Typing like this??!?!??)
Reply
- Janet Barton says
  August 5, 2019 at 12:00 am
  Thank you so much, Vicki. They are crunchy and delicious and so colorful. I just eat them like a taco. They can be wrapped up in a large lettuce leaf or Swiss chard.
  Reply
Kim says
March 29, 2019 at 12:10 am

It taste amazing. Taste amazing!
Reply
- Janet Barton says
  March 29, 2019 at 3:01 am
  Thank you! You just made my day! I really appreciate you sending me this kind comment and thank you so much for the star rating. I’m so happy you enjoyed the wraps.
  Reply
TIff says
April 30, 2018 at 6:15 pm

Your Photography is AMAZING!! Those colors are so pretty
Reply
- Janet Barton says
  April 30, 2018 at 6:17 pm
  Thank you, Tiffany. That means a lot to me. You’re the best!
  Reply
Jen says
April 23, 2018 at 4:19 am
This is exactlY what I’ve been looking for! I’m always looking for a way to squeeze more veggies into my diet, which is hard to do because all i really want is to eat is Brioche morning buns! Soooo, I’ll see you at Tuille, and eat this for lunch. Thank you! You amaze me!
Reply
- Janet Barton says
  April 24, 2018 at 12:32 am
  I’m with you. Love those carbs with sugar! I hope you enjoy the wraps.
  Reply