Looking for a delicious appetizer that also happens to be healthy? Look no further. Vegetable nori wraps not only look fresh but are a great appetizer or addition to any kind of meal. Cut the vegetables into matchsticks with a knife, or use a spiralizer for a dramatic effect. Make the dressing and cut the vegetables in advance, then simply assemble just before serving. The Asian flavours here pair really nicely with the Hot Bok Choy and Shiitake Mushroom Soup with Black Garlic.
Makes 16 wraps
ORANGE GINGER MISO DRESSING
- ¾ cup (175 mL) unsweetened orange juice
- 3 Tbsp (45 mL) chopped yellow onion
- 3 Tbsp (45 mL) vegetable oil
- 1 Tbsp (15 mL) white or yellow miso
- 1½ tsp (7 mL) apple cider vinegar
- 1¼ tsp (6 mL) finely grated fresh ginger
- Black sesame seeds, to garnish
VEGETABLE NORI WRAPS
- 4 sheets of sushi nori (dried seaweed sheets), each cut into 4 equal squares
- 4 large carrots, peeled and cut into 5-inch (12.5 cm) long matchsticks
- ¾ cup (175 mL) sprouts or shoots of your choice
- 1 large red beet, peeled and cut into 5-inch (12.5 cm) long matchsticks
Place orange juice, onion, oil, miso, vinegar and ginger in a blender, and process until smooth. Pour into a serving dish, cover and top with a sprinkle of black sesame seeds. Refrigerate until serving.
Evenly space the wraps flat on a clean work surface. Place about 6 carrot matchsticks diagonally on each piece of the nori. Then place about 2 tablespoons (30 mL) of sprouts or shoots on top of the carrots, and top with about 6 beet matchsticks. Dip the tip of your finger in water and use the moisture to glue the two opposite corners of the nori together. Place on a serving tray or individual plates. Repeat with remaining ingredients. Serve with the dressing for dipping.
GLUTEN-FREE OPTION Replace the miso with gluten-free miso.
RAW OPTION Choose unpasteurized miso and raw untoasted nori.
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