Try this delicious salad wraps recipe by one of our favorite cookbook authors Joanne Molinaro aka The Korean Vegan! We teamed up with her and Gotham Greens, an urban farming brand providing fresh, local produce across the country, for this easy vegan recipe.
2 cups chopped broccoli
1 small apple, diced
½ red bell pepper, diced
2 carrots, diced
½ cup diced red onion
1 cup MUU Daikon Radish Kimchi, diced
½ cup chopped pecans
½ teaspoon salt
½ teaspoon black pepper
8 to 12 Gotham Greens Butterhead leaves
2 tablespoons hummus
1 tablespoons ORIGINAL Gochujang Paste
2 tablespoons maple syrup
1 teaspoon black pepper
2 tablespoons MUU Daikon Radish Kimchi liquid
- Make the dressing: In a small bowl, mix together the hummus, gochujang, maple syrup, black pepper, and kimchi juice until creamy.
- In a large bowl, mix together the broccoli, apple, bell pepper, carrots, red onion, radish kimchi, pecans, salt, and pepper. Add ½ of the dressing and incorporate so that all the vegetables are evenly coated.
- Place 2 to 3 butterhead leaves on each salad plate or bowl. Scoop salad over the lettuce leaves. Drizzle with leftover salad dressing, wrap, and enjoy.