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Traditional Recipes Redone…Healthier

Sunrise Nori Wraps from Eating Clean

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Redo afternoon snacking with these yummy treats! These Sunrise Nori Wraps are an ideal appetizer for summer cookouts or afternoon munching galore. Even more, any leftover Tahini dressing is absolutely delicious on your favorite salad! This recipe hails from the delightful Amie Valpone, editor-in-chief of the new cookbook Eating Clean. Happy Cooking and Enjoy!

Sunrise Nori Wraps with Spicy Tahini Drizzle

Serves 4
An excerpt from Eating Clean:
If you like California rolls, you’ll love these nori wraps (though personally, I think they’re so much better!).The tahini dressing is truly addictive—you’re going to want to dress everything in it—and the cabbage provides a nice crunch. If possible, use a food processor to slice the cabbage so you can get it super thin.Also, make sure the vegetable strips are all the same width and length so that they don’t hang over the edges of the nori sheets; this will make rolling up the wraps easier. Use leftover tahini drizzle as a dressing for salads or as a dip for crudités.

Screen Shot 2016-06-10 at 12.34.44 PMIngredients

For the Sunrise Nori Wraps:

  • 4 nori seaweed sheets
  • ¼ small head red cabbage,
  • very thinly sliced
  • 1 large carrot, peeled and julienned
  • 1 small yellow summer squash, julienned
  • 1 small cucumber, julienned
  • 1 large ripe avocado, pitted, peeled, and sliced
  • 1 recipe Spicy Tahini Drizzle
Spicy Tahini Drizzle:
  • 2 tablespoons freshly squeezed lemon juice
  • 1 ¼ tablespoons chickpea miso paste
  • 1 tablespoon raw tahini
  • 2 medjool dates, pitted
  • 1 garlic clove, minced
  • ¼ teaspoon crushed red pepper flakes
  • Water, as needed to thin the drizzle

Directions:

Place the nori sheets on a flat surface. Divide the cabbage, carrot, squash, cucumber, and avocado among the sheets. Top each pile of vegetables with a heaping tablespoon of the Spicy Tahini Drizzle, and then roll up the nori sheets into a tube shape. Make the tahini: Combine all of the ingredients except the water in a blender. Blend, adding water 1teaspoon at a time as you go, until the mixture becomes a thin sauce.

 


amievalpone1Meet the chef! For more about Amie, her new cookbook Eating Clean, and this recipe, you can find Amie on our Chef Spotlight Page. Additionally, you can keep up with Amie on her Facebook, Pinterest and Instagram for more inspiration! 

 

Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

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