Ingredients

Let’s Cook!

• 1
  Make fresh coconut milk from unsweetened shredded dry coconut. Mix both cooked shredded coconut flesh as well as coconut milk with lentils.
  
• 2
  Glaze onion, garlic, ginger, coriander in sesame oil. Add fresh coconut milk and finely shredded coconut, add dry lentils, mix with coconut milk till submerged, boil hard, then simmer 20 minutes till red lentils are soft and still firm. Keep hot.
  
• 3
  Meanwhile, ferment the cole slaw. Wash, shred cabbage, carrots, onion, put in dutch oven. Pour boiling water over, let stand till soft. Cabbage will shrink and fit a quart mason jar. Lift vegetables out of broth, put in mason jar with spices, add lemon juice and vinegar, top with some of the cabbage water if need be.
  
• 4
  Keep cabbage immersed under vinegar to prevent mold, use second smaller mason jar lid and ring inside under the wide mouth lid and ring. Close jar and shake vigorously to start fermentation. Taste daily. Open to release fermentation pressure on lid. Leave on counter as long as you want fermentation to get stronger. Put in fridge when tasty, it stops fermentation. Stays fresh for a week in the fridge.
  
• 5
  Heat frozen soft wraps in dry skillet, about 1 minute to char but keep soft, fill with fresh drained curtido cole slaw, hot lentils in coconut on top. Optional second filling on top. Fold the soft wraps. Drizzle Top with 1/2 Tsp of green pepper lemon harissa, serve warm..