For the middle: Chopped cabbage (mixed in sauce below) Sliced or shaved carrots Bean sprouts Sliced mangos Mint leaves Fresh basil
Sauce for the cabbage: 1 Tbs maple syrup 1 Tbs Braggs Juice from one lemon 1/4 cup raw almond butter Add the cabbage and mango mix to the rainbow chard. Chop the cashews, add 2 Tbs sesame oil and a tsp of Himalayan sea salt and sprinkle this mixture on top. Then pour the sweet sauce. Wrap up and enjoy!