Sauce Ingredients

125 ml tahini paste

125 ml lemon juice

60 ml cilantro

60 ml green onions

5 ml sea salt or miso paste

Filling Ingredients

500 ml diced cucumber

250 ml chopped napa cabbage

250 ml chopped cauliflower

cilantro for garnish

6 napa cabbage pieces

250 ml kimchi

Directions

• In the blender, blender all sauce ingredients until well-mixed.
• In a mid-sized mixing bowl, toss together all filling ingredients, except for the cilantro, 6 napa cabbage pieces, and kimchi
• Layer 30 ml of sauce followed by 125 ml of filling into cabbage cups.
• Top with kimchi and fresh cilantro.
• Enjoy fresh or save for up to 3 days in the refrigerator!