Seaweed daikon wraps with ginger and sesame dipping sauce - RAW

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

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

Starter
Vegan

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