Napa cabbage makes the most delicious wrap, I can’t believe I’m just discovering it!  And isn’t everything in life just better with peanut sauce?  I mean, not EVERYTHING, but definitely most things!  Case in point: noodles. Noodles with peanut sauce will have saved lives.  And cabbage wraps with spicy peanut dipping sauce will increase your chances of winning one of those crazy powerball lotteries where there’s like $75 million at stake. I don’t know how or why, but I’m sure it will.  So…. What are you waiting for?  xx- Sarah {more after the jump}


Serves 4

GF+ Vegan


1 extra large Napa cabbage

1 large red bell pepper

2 large carrots

2 medium cucumbers

1 (12 oz)  package extra firm tofu (always choose Organic tofu if possible!)

1 bunch of cilantro

1/2 cup crunchy peanut butter

2 tablespoons sesame oil

1 1/2 tablespoons GF low sodium tamari

1 teaspoon honey

2 cloves crushed garlic

1 lime

1/4 teaspoon red pepper flakes- adjust to heat preference!

coconut oil



– Thoroughly coat grill pan in coconut oil.

– Drain tofu, slice in half and press with cloth until dry, squeezing out as much moisture as possible.

– Grill tofu 5 minutes on each side or until crispy.  Remove from heat and slice into strips.

– To create the peanut dipping sauce combine peanut butter, sesame oil, tamari, garlic, juice of 1 lime, honey, red pepper flakes.  Mix well.  Add water to achieve desired consistency and additional salt to taste.

– To prepare vegetables use a julienne peeler, creating vegetable noodles out of carrots and cucumbers.

– De-seed and cut bell pepper into match sticks.

– Wash and chop cilantro.

– Rinse and dry cabbage leaves cutting off the majority of white stalk.

– Layer tofu, bell pepper, carrots, cilantro and cucumber in cabbage leaves and roll up!

– Use peanut sauce or toothpicks to secure leaves if necessary.

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Reader Comments

  1. thefolia|

    Since I don't have the luxury of making my own tortillas I love using lettuce, cabbage or swiss chard for wraps! Will try your peanut dip. Thanks and Happy Nesting!

  2. Erika|

    i just found out what i'll be making for dinner toinght!!

    PS – i have a GIVEAWAY going on – stop by and spread the love if you can :o)

  3. Amanda @ A.Co est. 1984|

    You've done it again! A mouth-watering picturesque meal! AGAIN! Jeeeeeze, Sarah, you're good!

    This looks awesome, but seriously, the photos look even better.

    As you know, I made the raspberry chia jam last night–huge success, and how could it not be coming from you!–and have already shared the recipe (reluctanlty) with my friend. I wanted to eat that jam straight out the jar; can't wait to surprise the man with it for breakfast on the weekend.


  4. Brittany|

    I'm definitely with you on peanut sauce saving lives and I love all types of fresh wraps. It's good for the soul! These cabbage wraps are going on my must-make list!

  5. Keena|

    Hi, could you tell me what is low sodium tamari? And if not easily available around, can I substitute it with any other ingredient.?

  6. Sarah|

    This recipe looks absolutely DELICIOUS and I can’t wait to try it. I just wanted to point out that your tag about this being vegan is inaccurate. Since it contains honey, and honey is an animal byproduct, it is not vegan. An excellent looking recipe, still!

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  11. Sandy|

    This looks delicious! I will be making this, but will sub the honey with maple or agave so it will
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  12. Genevieve|

    Just wanted to say that I’ve made this TWICE in the last week! It’s so delicious!!! (And I don’t even generally like “healthy” foods.) Thanks for sharing!