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Purple Slaw Zucchini-Flax Wrap with Radish
Rolls, Wraps & Maki

Purple Slaw Zucchini-Flax Wrap with Radish

4.9(205 ratings)

The slaw is the star here, a mix of red cabbage and red onion dressed in lemon and a touch of mustard, so it stays crisp for hours. Zucchini and flax make a wrap that bends without tearing and has a faintly savory, herby taste. Thin radish slices bring a peppery snap against the creamy avocado.

Hands-on
25 min
Dehydrate
7 hr
Total
7 hr 25 min
Serves
3
Level
Moderate

Method

  1. Step 1: Blend the zucchini, ground flax, herbs and 1/2 teaspoon salt until smooth, then spread into three thin rounds on lined dehydrator trays.

  2. Step 2: Dehydrate at 115F for 5 hours, flip, peel off the liners and dry for about 2 hours more until flexible and no longer tacky.

  3. Step 3: Toss the shredded cabbage and red onion with the lemon juice, olive oil, mustard and remaining salt, massaging for a minute until the cabbage glistens.

  4. Step 4: Lay a wrap on a board, arrange avocado slices down the middle and pile a thick line of purple slaw over them.

  5. Step 5: Tuck the radish slices along the slaw, fold the bottom up, then roll the sides in snugly and slice in half to serve.

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