If you have tried yesterday’s Raw Sushi Rolls you’ll know that, despite being light and totally raw, they’re also incredibly filling, as all that nutritional goodness snakes its way into your body and takes over from the inside!

It’s best to have something a little lighter on the side as well, and if that something has an extra little bit of crunch, then that’s all the better!

This is barely a recipe; it’s more of an idea. As such, I won’t be posting amounts of each ingredient, as it depends on how much of each filling you use, how big each thing is and everything like that. Use this as a rough guide, if you will!

You’ll need:
(feeds how ever many you want!)
zucchini
carrot, sliced thinly
avocado, sliced thinly
cucumber, sliced thinly
red pepper, sliced thinly
fresh beansprouts
soy sauce (make sure its GF if you are!)
salt
pepper
a little of the Spicy Mayo-style Sauce from yesterday’s recipe or a little tahini

Method:
With a mandolin or a good peeler, slice the zucchini lengthwise into medium-thin strips (as in the photo). When you hit the seeds inside, you’ll have to stop as these won’t hold the veggies properly
Take one strip of zucchini and lay it horizontal
Place a few slices of veggies at one end; some beansprouts are always good, then add in one or two other kinds of veggie
Tightly wrap the end of the zucchini strip around the veggies then gently but tightly roll
When you get to the other end of the zucchini, rub a little sauce/tahini on to make the end stick
Place on a plate and when you’ve made all the rolls, drizzle with soy sauce and sprinkle with salt and pepper
Serve with raw sushi and/or miso soup!

I love these because they’re so simple, and because zucchini turns somehow magical when you shred it into strips. This side dish leaves you with energy rather than draining you, and you definitely won’t need to lie down to recover from eating these!