Veggiebolo salad wraps

Name: Veggiebolo salad wraps
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 1 walnut-sized piece of ginger; 1 (approx. 500 g) Cauliflower; 2 (approx. 175 g) Carrots; 1 red chilli; 2 TABLESPOONS Sesame Oil; 3 TABLESPOONS Asian plum sauce; 2 TABLESPOONS Asian chili sauce; 7-10 Tbsp salt, pepper; 1 ripe mango; 5 Stem(s) Coriander; 1 Spring onion; 10 sheets Radicchio; 2 Organic limes

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 10

1 walnut-sized piece of ginger
1 (approx. 500 g) Cauliflower
2 (approx. 175 g) Carrots
1 red chilli
2 TABLESPOONS Sesame Oil
3 TABLESPOONS Asian plum sauce
2 TABLESPOONS Asian chili sauce
7-10 Tbsp salt, pepper
1 ripe mango
5 Stem(s) Coriander
1 Spring onion
10 sheets Radicchio
2 Organic limes

Directions

1
For the veggiebolo, peel and finely chop the ginger. Clean, wash and roughly grate the cauliflower. Clean, peel and grate carrots. Clean the chillies, halve them lengthwise, remove seeds, wash and cut into fine strips.
2
Heat the oil in a pan. Fry the ginger, chilli, cauliflower and carrots for about 5 minutes, turning them over. Stir in plum and asia sauce. Season to taste with salt and pepper.
3
Peel the mango, first remove the flesh from the stone, then cut into small cubes. Wash coriander, shake dry and pluck off leaves. Mix the mango and a good half of the coriander into the Veggiebolo.
4
Clean and wash the spring onion and cut into fine strips. Wash the radicchio leaves and dab dry. Fill in Veggiebolo. Arrange on a plate. Decorate with spring onion and the rest of coriander.
5
Cut the limes into slices and serve them to drizzle.