Louise Kelly of the I’m a Little Vegan blog shares some flavour- packed lunches and a Sunday breakfast too.
1. Take the head of cabbage and carefully remove six large leaves. Using a sharp knife, cut out the tough piece of stalk at the base of each leaf. Set the leaves aside.
2. Divide the red cabbage, carrots, red pepper, cucumber and spring onions equally between each leaf. Top with fresh coriander and drizzle with sesame oil. Wrap the filled cabbage
leaves into a tight roll.
3. To make the satay dipping sauce, put all the ingredients in a blender and blitz until smooth. Adjust the consistency if required with a little more water or coconut milk. Serve the dressing on the side of a sharing platter with the rolls.
If you’re not a fan of cabbage leaves you can use iceberg lettuce or rice paper here instead.