This recipe satisfies the palette’s taste of sweet, salty and umami. It’s fresh, raw and full of flavor.
I prep the night before so the vegetables are tender and well seasoned. It takes just moments to assemble before you’re out the door. Alternatively, take the ingredients with you and make them during your lunch hour. This recipe is surprisingly filling and is very high in vitamin A and C. It also pairs nicely with a bowl of soup or a serving of beans and rice.
Prep time: 15 min (active) overnight (inactive)
Make time: 10 min
Equipment: Knife, bowl, measuring spoon, sushi mat (optional)
Serving size: 2-3
Wrap:
4-6 sheets nori
¼ c shredded cabbage
¼ c grated zucchini
¼ c grated carrots
¼ c grated beets
½ c sprouts
½ sliced avocado
4-6 lengthwise slices cucumber
Marinade:
1 T apple cider vinegar (raw)
1 T tamari
1 T extra virgin olive oil
Rinse and prepare cabbage, zucchini, carrots and beets. Combine the marinade ingredients and pour over vegetables. Toss to equally distribute. Refrigerate overnight.
Place
nori sheet on a plate or sushi mat, start by layering sprouts about an
inch from the edge of the sheet. Add marinated vegetables, leaving the
liquid in the bowl. Continue the layering with a long slice of cucumber
and a few thin slices of avocado. Carefully wrap the nori up and around
the ingredients until it is a roll (think thick cigars), use a little of
the marinade or warm water on your finger tips to wet the outside edge
of the nori and seal the roll. Slice in 2” pieces and enjoy.
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