Cabbage is one of those polarising vegetables, however it’s my personal belief that if you don’t like it, you haven’t had it prepared correctly! The way I do my cabbage makes it soft and silky and far easier on the digestive system – raw cabbage can be hard for many to digest. With the use of salt and a bit of massaging, the cabbage breaks down and absorbs flavour AND it keeps extremely well in the fridge for a few days, even getting better as the days go on as it breaks down further! Here I’ve paired it with some boiled eggs which are a great thing to have in the fridge for a quick protein, and a delicious satay sauce. Many sauces are actually packed with sugar, which is why we’ve made this version with Nuvia instead to make to totally sugar free! You can enjoy this meal as in a wrap or in a bowl – both equally delicious!
SATAY SLAW + EGG WRAPS
- Nutritional Breakdown: per portion (whole recipe)
- Calories: 525.24 (2097)
- Carbs: 44.3 (177.09)
- Fat: 30.34 (121.39)
- Protein: 22.1 (88.31)
- Fibre: 6.4 (25.6)
- Sugar: 5.07 (20.31)
- Preparation time: 15 minutes
Cooking time: 10 minutes
- 8 eggs
- ½ head red cabbage, shredded
- 30ml (2 tbsp) apple cider vinegar
- 45ml (3 tbsp) extra virgin olive oil
- 200g snow peas, finely sliced
- ½ coriander, leaves and stems chopped
- 3 tbsp sesame seeds
- 4-8 wraps of choice
- Sea salt and black pepper
- Quick Satay Sauce
- ¼ cup coconut cream
- 2 tablespoons natural peanut butter
- 2 tablespoons tamari
- 1 teaspoon Nuvia Sweetener
- 1. Bring a medium sized pot of water to the boil then using a spoon, lower eggs into the water and set the timer to 7 minutes. When the timer goes off, remove pot from the heat and pour out the hot water, keeping the eggs in the pot. Fill pot with room temperature water to stop the cooking process and leave to cool while you prepare the remaining ingredients. Once cool, store eggs, unpeeled in the fridge for use throughout the week.
- 2. Meanwhile prepare the cabbage by placing in a large bowl with vinegar, olive oil and a generous pinch of salt and pepper. Using tongs (or hands!) break down the cabbage and coat in the oil and vinegar. Leave to soften while you check on the eggs or prepare the other ingredients.
- 3. Meanwhile prepare the quick satay sauce by combining all ingredients in a small bowl. Store in the fridge in a small container.
- 4. After cabbage has been sitting for a couple of minutes, it should be softened and reduced in size, add in the snow peas, coriander and sesame seeds, toss to combine. Store this mixture in a large container in the fridge for lunches throughout the week.
- 5. To pack your lunch box, place the cabbage slaw in a container with a dollop of satay sauce. Separately pack 2 eggs and wraps if using. To assemble, peel the eggs and place in the wrap with the cabbage slaw and satay sauce. Wrap and enjoy! Alternatively, enjoy in a bowl!