another delight from the artful vegan. this is probably one of the simpler recipes we made because you're really just taking salad and rolling it in nori, and it's quicker and easier than sushi because you don't have to deal with any rice. just a little chopping, shredding and rolling and you're good to go. the kumquat lime dressing that went with these is delicious as well.
nori salad roll
(the artful vegan)
ingredients:
6 sheets toasted nori
1 1/2 cups shredded chinese cabbage
1 1/2 cups watercress (i forgot to buy this for ours but i bet it's delicious)
1 1/2 cups bean sprouts
1 heaping cup shredded peeled carrot
1 mango, peeled and thinly sliced
1 red grapefruit, peeled and segmented
2/3 cup chopped toasted peanuts
1/3 cup mint chiffonade
1/3 cup cilantro leaves
spicy, sweet, and sour kumquat-lime dressing
ingredients:
6 tablespoons unrefined sugar
1 cup water
1/2 teaspoon crushed red pepper flakes, plus more as needed
6 kumquats thinly sliced
1 teaspoon peeled and minced or grated fresh ginger
1/2 cup lime juice
1/2 teaspoon salt
1/4 teaspoon guar gum*
to make the dressing:
place a saucepan over medium heat and add the sugar and water. cook for 2 minutes, or until the sugar is dissolved. remove from heat. add the pepper flakes, kumquat, ginger, lime juice, salt and guar gum. whisk thoroughly to dissolve the guar gum. let cool to room temperature, or chill, before serving. (store refrigerated for up to 1 week).
to make the rolls:
lay a nori sheet flat on a plate (i used a sushi rolling mat). spread 1/4 cup each of the cabbage, watercress and bean sprouts over the nori. follow with 1/6th of the carrot, mango, grapefruit, mint and cilantro, and 2 teaspoons of the peanuts. drizzle 1 tablespoon of the dressing over the salad ingredients, dampen the edge of the sheet and roll tightly to seal. repeat with remaining 5 rolls.**
to serve:
slice each roll ito thirds, and place vertically in the center of a plate. spoon dressing around the plate. sprinkle peanuts around the plate. place a sprig of watercress or mint in the center of each roll (if you're really feeling fancy)
*i couldn't find guar gum at the store and the dressing was fine without it. i think if you add it, it'll just make your dressing a little bit thicker but it's not necessary.
**or, ya know, just eyeball all those measurements.
-d
nori salad roll
(the artful vegan)
ingredients:
6 sheets toasted nori
1 1/2 cups shredded chinese cabbage
1 1/2 cups watercress (i forgot to buy this for ours but i bet it's delicious)
1 1/2 cups bean sprouts
1 heaping cup shredded peeled carrot
1 mango, peeled and thinly sliced
1 red grapefruit, peeled and segmented
2/3 cup chopped toasted peanuts
1/3 cup mint chiffonade
1/3 cup cilantro leaves
spicy, sweet, and sour kumquat-lime dressing
ingredients:
6 tablespoons unrefined sugar
1 cup water
1/2 teaspoon crushed red pepper flakes, plus more as needed
6 kumquats thinly sliced
1 teaspoon peeled and minced or grated fresh ginger
1/2 cup lime juice
1/2 teaspoon salt
1/4 teaspoon guar gum*
to make the dressing:
place a saucepan over medium heat and add the sugar and water. cook for 2 minutes, or until the sugar is dissolved. remove from heat. add the pepper flakes, kumquat, ginger, lime juice, salt and guar gum. whisk thoroughly to dissolve the guar gum. let cool to room temperature, or chill, before serving. (store refrigerated for up to 1 week).
to make the rolls:
lay a nori sheet flat on a plate (i used a sushi rolling mat). spread 1/4 cup each of the cabbage, watercress and bean sprouts over the nori. follow with 1/6th of the carrot, mango, grapefruit, mint and cilantro, and 2 teaspoons of the peanuts. drizzle 1 tablespoon of the dressing over the salad ingredients, dampen the edge of the sheet and roll tightly to seal. repeat with remaining 5 rolls.**
to serve:
slice each roll ito thirds, and place vertically in the center of a plate. spoon dressing around the plate. sprinkle peanuts around the plate. place a sprig of watercress or mint in the center of each roll (if you're really feeling fancy)
*i couldn't find guar gum at the store and the dressing was fine without it. i think if you add it, it'll just make your dressing a little bit thicker but it's not necessary.
**or, ya know, just eyeball all those measurements.
-d
these look so fun!
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