This is one of my favorite go-to lunches when I’m keeping semi-raw during the day. It’s so fun to add different shaved vegetables and fermented veggies with a variety of sauces to keep things interesting! Feel free to get creative!

Ingredients:

Toasted Large Nori Sheets (for wrapping)

Shaved vegetables (using mandolin, or thinly slicing)

3 Radishes
2 Persian cucumbers
1 large carrot
1 small head of Boston lettuce or romaine
1/2 cup of kimchi
1 firm but ripe avocado

Spicy Sauce:
1/2 cup of vegan mayo (I like soy-free veganaise or Sir Kensington’s)
2 tablespoons of Mother-In-Law Gochujang red pepper paste (sririacha will work as well)

Dipping Sauce:
1/4 cup of tamari gluten-free soy sauce
2 tablespoons of rice vinegar
1 knob of grated ginger
3 scallions, thinly sliced

 

On a flat surface, place nori sheet. Spread a smear of the spicy sauce on the bottom of the nori sheet. Follow with a small handful of theย shaved romaine or 2 Boston lettuce leaves, then a few slices of cucumber, radish, carrot, kimchi and 2 sliced of avocado. Carefully roll upwards, tucking as you go to form a handroll. Using a sharp knife, slice in half. Dip in tamari scallion sauce and enjoy!

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