Thai Salad Wraps

Last week I was running errands and ended up in the neighborhood of Fubonn, the largest Asian shopping center in Oregon. I decided to pick up some young Thai coconuts there for smoothies and other fun culinary creations. At the end of the week I ended up with about 4 cups of saved coconut meat so I decided to experiment with some dehydrated wraps. Here is what I came up with. If you don't have access to a dehydrator or coconut meat I suggest using a romaine lettuce leaf or making the Thai Cabbage Slaw as a side dish to any Asian inspired meal...it is so yummy on its own!

Wraps:

3 1/2 cups well packed coconut meat

2 medium zucchinis peeled and chopped

1 small red pepper chopped

1 teaspoon sea salt

1 teaspoon onion powder

1 cup filtered water (or enough to blend)

1 cup of ground golden flax seeds

Add all ingredients except flax into a high speed blender and blend until smooth, adding the water a little bit at a time. Blend ground flax in at the end just until well incorporated. Pour 2 1/2 cups onto each teflex sheet and spread to 1/8 inch thick (about as thin as you can get it). Dehydrate for 4-5 hours at 115 or until dry enough to flip onto mesh screen (peeling teflex sheet off). Continue to dehydrate until dry but pliable (like a fruit leather) for 30 minutes to an hour. Remove and cut each sheet into 9 squares. Recipe makes about 27 square wrappers.

Salad ingredients:

1/4 green cabbage, sliced very thin

1/4 red cabbage sliced very thing

3 carrots, shredded

1/2 bunch cilantro, chopped

10 mint leaves sliced thin

1 red bell pepper thinly sliced (optional)

4 scallions, thinly sliced

Combine all ingredients in a bowl and toss well.

Thai Dressing ingredients: (inspired by Elaina Love)

1 cup raw tahini

2-3 tablespoons grated ginger

5 tablespoons lemon juice

1-2 tablespoons raw honey to taste

4 Tbs. wheat free tamari

1 cloves garlic

3/4 cup shredded coconut

1 jalepeno pepper chopped (include seeds if you like spice)

1 1/2 -2 cups water

Blend all ingredients for dressing and pour on top of salad and mix well...enjoy!

I like to keep the dressing and salad separate until I am ready to wrap and then I toss the salad with a little dressing, add a few tablespoons into a wrap and drizzle some extra dressing on top.