25 minute salad wraps with cashew-cilantro-dip - plant-based, vegan, gluten free, refined sugar free -

15-minute salad wraps with the best cashew-cilantro-sauce

  • Author: Lynn Hoefer
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes
  • Yield: 2 1x


For the cashew-cilantro-sauce:

  • 1 garlic clove
  • 1 cup of cilantro
  • 1/4 cup (60ml) of extra-virgin olive oil
  • 2 tablespoons of white vinegar such as apple cider vinegar or white balsamic vinegar
  • 1/2 cup (50g) of cashews
  • 3 tablespoons of honey
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of cumin
  • the juice of 1/2 lime
  • 12 teaspoons of tamarind paste (optiona, but delicious!)

For the salad wraps:

  • 10 large lettuce leaves
  • 600g of vegetables of your choice: I used 1/2 cucumber, red bell pepper, 1 avocado, 4 radishes, 2 bok choy
  • 1 1/3 cups (200g) of plant-based protein such as edamame, chickpeas, lentils, beans or GMO-free tofu
  • 1/2 pack of rice noodles, preferably brown rice noodles if you can find them


For the sauce:

  1. Mix all ingredients in a blender or food processor until an almost smooth paste forms. Alternatively, you can also finely chop the cashews and coriander and mix it with the other ingredients per hand.

For the salad wraps:

  1. Cover the rice noodles in boiling water and let soak for 10 minutes. Drain the water and set the noodles aside.
  2. Wash and dry the vegetables, and cut them into 2 to 3 inch sticks. Place the frozen edamame in a pot of boiling water for 3 – 5 minutes to defrost.
  3. To assemble, simply place one salad leave on a plate and add rice noodles, vegetables and edamame and sprinkle with a generous amount of the sauce.