Arugula & Coleslaw Wraps

Me thinks this will not be a popular snack in many households.  For one, arugula is an acquired taste that I can't imagine too many kids liking - it's kind of a Foodie Green.  It's slightly bitter, it's got a bite, and... it's a vegetable.  Foodies love things like that.  Kids don't.  But wrap up some creamy coleslaw inside, and not only is it fun, but some of that bite is masked by the slaw.  The two are a perfect pair!

I'm proud to say this arugula was grown in my very own garden, the first (finally...it's freaking June) edible product to be reaped from the months of work we put into that thing.  Thus I had to take a picture:

(The lovely ladies in the background did not get any....bummer for them)

Slaw Dressing:
1/2 c mayo
1/4 - 1/2 c white wine vinegar (depending on taste)
1 T sugar (use stevia drops for paleo or fruit juice for Whole30)
1-2 t mustard
S/P
Shake vigorously in a sealed container til blended.

Slaw:
1/2 large head green cabbage
2 medium carrots
1/2 jicama (optional)

Shred veggies in food processor. Pour dressing over and blend thoroughly; let sit in fridge for flavors to meld - about 30 mins

If you have large-leafed arugula like I did, just place a spoonful in the center of each (washed) leaf and eat.  If you have the smaller arugula like they sell in packages at the store, just make a salad out of it - serve the slaw right on top of a bed of arugula greens.  Delish!

This was great with BBQ'd pork roast and caramelized onions.