It was a slightly awkward moment. As I was chopping the veggies for the wraps, the most glorious summer vegetable smells kept tickling my nose until I could not resist any longer and I stuck my nose practically into a wrap. Of course, that was the moment that my friend glanced up to see me snorting veggies. But, I didn’t care because the veggies delight my senses. The tomatoes popped like little balloons of juicy, decadence in my mouth and I think I ate half the peppers as I was slicing. Truly, we are basking in summer harvest right now!
Summer Napa Cabbage Wraps with Mackerel, Quinoa, & Veggies with Lemon Garlic Aioli Dressing Recipe is a mouthful, as a title and as a wrap. Silence fell as we all stuffed them into our mouths, nodding vigorously that this was a winner recipe. Call me Mad for Mackerel.
Mackerel is a new roll-out for my client, King Oscar and will be available this Fall in Walmart for purchase! The all-new Royal Fillets of Mackerel in Olive Oil are gourmet quality, packed in pure olive oil, and have a fantastic flavor. And THIS is important, King Oscar Mackerely is Wild-caught, Gluten-free, Kosher-certified, and contains over 3500mg of Omega-3s in every can. Donate those cans of tuna and become Mad for Mackerel! To find Mackerel in your area, click here for available retailers.
I love having protein with my veggies and Mackerel really fits that bill for an easy go-to protein that is also loaded with important Omega-3’s. Whenever you would use tuna, swap it for Mackerel! The nutritional benefits are fabulous and the flavor is clean with very little “fishy” taste. The Mackerel is easy to flake as well and you can mix it with mayo or just toss into salads.
Gather up the summer bounty and make your own Summer Napa Cabbage Wraps with your favorite veggies. The Lemon Garlic Aioli dressing is like the cherry on the sundae and brings a vibrant tang to the wrap.
Ready to eat? Tell me if you are ready to be Mad for Mackerel!
- Napa Cabbage – rinsed and with individual leaves pulled out
- Pint of cherry heirloom tomatoes
- 1 English Cucumber sliced thin (I leave the skin on)
- 1 small to medium fennel bulb sliced thin
- 1 orange pepper sliced into thin strips
- 1 cup of dried quinoa cooked (click here for the how to make perfect quinoa)
- salt and pepper
Directions for assembly:
Prepare the quinoa according to directions above about an hour in advance so it is cool. You can also place it in the refrigerator to cool it quickly.
Feel free to swap out what summer veggies are intoxicating your senses right now! Separate individual Napa Cabbage leaves and lay them out on your cutting board. Add tomatoes, cucumbers, fennel, and peppers. Sprinkle the cooled quinoa liberally onto the wraps. Drizzle the Lemon Garlic Aioli dressing (below) on each wrap to taste. I gave a quick twist of salt and pepper to each wrap. Serve immediately and be prepared to make more! Enjoy!
Lemon Aioli Recipe
- ½ cup mayonnaise
- 1 teaspoon lemon zest (have more on hand to add if you like extra lemon)
- 1 tablespoon lemon juice
- 1 clove of garlic, finely minced
- Salt to taste
Stir all of the ingredients together and refrigerate for a minimum of one hour to allow the flavors to marry. Double the recipe and taste, taste, taste until you have the flavor you want.
**King Oscar is an annual sponsor of Hungry Goddess and I do receive compensation for my recipes. This is no way influences my opinion or love for the products. Thank you!