March 2020

Asian Pork Wraps With Napa Cabbage, Carrots, Cilantro + Daikon Radish


1 cup diced carrots
1 tablespoon diced fresh ginger
1 pound ground pork
4 full leaves of napa cabbage
1 tablespoon Bragg's Coconut Aminos
2 tablespoons avocado oil
1/2 cup chopped cilantro
1 small purple daikon radish, 8 slices shaved on a mandolin
1-2 teaspoons sea salt
1-2 teaspoons white pepper


Sautée ground pork in one tablespoon of avocado oil over medium heat, adding in the salt and pepper, until brown. Set aside. In the same pan, add remaining olive oil and sautée the carrots and ginger until slightly soft. Reduce the heat to low. Add the ground pork and any juices back into the pan and stir to combine with the carrots and ginger. Stir in the coconut aminos. Add more salt and pepper to taste. Remove from flame. Top each piece of napa cabbage with a portion of the pork and carrot mixture. Garnish each cabbage wrap with a sprinkling of cilantro and two purple daikon radish slices.

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