Currently my favorite way to get my five a day? Daikon Radish Veggie Roll Ups! The flavor, the crunch, the delicious Lime Peanut Butter dipping sauce... literally cannot wait to make these again! How good would these be as apps?
I was thinking about what I could do with a ginormous daikon radish I had in the fridge when inspiration struck. Forget the hassle with the rice paper that either won’t stick, or does nothing but stick where it shouldn’t.
All veggies all the way! Quite genius if I do say so myself... 😆
You can use any fresh veggies you like for the filling, just go for color and crunch, those two vital C’s. And try and and get those slices as thin as you possibly can, aka julienne the heck out of those veggies. I’m sure many of you have knife skills far superior to mine. 🙈
Swap out almond or sun butter for the peanut butter and dip away, it’ll be just as good!
xoxo Donata
Ingredients
1 large daikon radish
1 small carrot
half a small red pepper
half a small yellow pepper
1 bunch of arugula
1 cup shredded radicchio
1 bunch chives
toasted sesame seeds as garnish
Ingredients Lime Peanut Butter Dip
6 tbsp peanut butter
1 tsp salt
6 tbsp freshly squeezed lime juice
2 tbsp neutral oil
2 clove garlic, minced
1 1/2 tbsp toasted sesame seeds
Instructions
Peel the daikon radish to take the skin off. Using a cheese slicer, slice long, thin strips off the daikon radish. When you can’t slice any more rotate the radish 90 degrees and start anew. We’re looking to get 10-12 clean slices.
Cut all your veggies into 3” long, really thin slices and stay as uniform as you can.
Lay down one radish strip and arrange the different julienned veggies next to each other on the strip. Carefully roll the radish up, wrapping the veggies up as you go.
Rest the roll on the seam. Continue with the rest of the radish strips. Sprinkle sesame seeds on the rolls.
Mix all the dip ingredients together until smooth and serve with the radish rolls.
