Salad Rolls with Curried Cashew Sauce

I went to an amazing Raw Foods Prep class a few nights ago. One of the items we learned to make were salad rolls. A little labour intensive but, worth the effort. Fantastic with curry dipping sauce.

Salad Rolls

• 1C Baby Spinach Leaves
• 1 Carrot Julienned
• 4 Large Strawberries Sliced thin and quartered
• 1/4 Cilantro
• 1/4 C Enoki Mushrooms
• 1 Medium Daikon sliced thin into strips with mandoline slicer

Lay out Daikon slices on a cutting board, top with 2 spinach leaves at one end, a few slices of carrot, 1-2 pieces of strawberry, some cilantro and enoki mushroom then roll. The diakon radish will naturally stick together. Roll so you can stand upright on a plate.

Curried Cashew Sauce

• 1/4C Orange Juice
• 1/2C Cashews (soaked 1hr then drained)
• 2T Tamari
• 2T Basalmic Vinegar
• 1tsp Maple Syrup
• 1/2 clove Garlic
• 1T Curry Powder (to taste)
• 1 Pinch Sea Salt
• 2.5T Olive Oil

Should be thick but pourable. Drizzle on a plate around wraps or pour into a small dipping dish.

Another variation with the same ingredients (minus the mushrooms) + 1/2 a yellow pepper. I added a little more OJ to the dipping sauce to make a dressing and sprinkled the a few hemp hearts over the top and voila - a salad!