Name: Seaweed daikon wraps with ginger and sesame dipping sauce - RAW
Yield: Makes 12 wraps, Serve 4
Ingredients: ½ cucumber, deseeded and thinly shredded; 1 tablespoon peanut oil; 25 g hijiki (or wakame) seaweed, soaked in hot water for 15-20 minutes, drained and dried; 2 tablespoons yuzu juice (or lime juice); 1 tablespoon yuzu juice (or lime juice); 25 g raw cashews, finely chopped; 1 red pepper, deseeded and thinly shredded; 2 tablespoons ginger juice (from above); 2 tablespoons maple syrup; 25 g fresh mint leaves; 1 tablespoon pickled ginger, chopped, juice reserved; 25 g fresh coriander leaves; 1 tablespoon sesame oil; 5 tablespoons rice wine vinegar; 2 tablespoons soy sauce; 1 stick of lemongrass, outer casing discarded, finely chopped; 1 white radish (daikon); salt and freshly ground black pepper; 1 small mango, peeled and thinly shredded; 50 g purple shiso cress (if available); 1 avocado, halved, stoned and cut into 1 cm dice; 1 carrot, peeled and thinly sliced; 25 g fresh basil leaves

Preparation info

Makes 12 wraps, Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

A simple and healthy raw dish of marinated shredded vegetables wrapped in thin white radish slices. They are star attractions in Vietnamese homes and can be made with all manner of fillings. Yuzu is an unusual citrus fruit with a flavour that is a cross between a tangerine and a lime. Substitute with fresh lime juice if you need to.

Ingredients

1 white radish (daikon)
2 tablespoons maple syrup
25 g

Method

Peel the white radish and slice very thinly lengthways using a kitchen mandolin (a similar result can be achieved using a broad-bladed swivel-headed vegetable peeler) and set aside.

In a large bowl, mix together the maple syrup, cashews and yuzu juice. Add the avocado, seaweed, vegetables, mango and herbs, except the shiso cress, and toss gently together; season to taste.

To ass