Yet another gorgeous, flavorful raw vegan creation! These cucumber roll ups are not only visually stunning, but they also exhibit incredible depth of flavor. The freshness and crunch of the raw vegetables pair beautifully with the nutty, gingery almond butter sauce. Because the sauce is so addicting, we have to make a disclaimer: we aren’t responsible if you decide to drink the sauce. Now, we can move on.
In order to roll up your herbs and vegetables, you need to make long thin slices out of the cucumbers. The most efficient way to achieve even slices is to use a mandoline slicer. If you have various blade attachments for your mandoline, experiment with a few to see how thinly they slice your cucumbers. You don’t want the slices to be too thin because they will fall apart during the rolling process. At the same time, you don’t want thick slices because they won’t roll properly. You want slices that are easy to roll up, but don’t break, so you may need an extra cucumber for a slicing experiment. Then you just snack on those slices!
The filling ingredients go great with both the cucumber slices and the almond butter sauce. Should you want different filling ingredients, please feel free to choose veggies that you enjoy. Just make sure that the vegetables are raw and cleanse-approved. For example, red cabbage is one of the ingredients, but you may prefer thinly sliced romaine lettuce. Let your taste buds lead the way!
- Prep Time:20m
- Total Time:20m
- Serves: 4 servings
- Category: Full Body Cleanse Approved, Entrees, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Cucumber Rolls
- 2 cucumbers, thinly sliced lengthwise
- 1 c red cabbage, shredded
- 1 c yellow bell pepper, thinly sliced
- 1/2 c shredded carrots
- 3 tbsp. mint leaves, chopped
- 3 tbsp. basil, chopped
- 3 tbsp. cilantro, chopped
For the Sauce
- 3/4 c raw almond butter
- 1/4 c freshly squeezed lemon juice
- 2 tbsp. coconut aminos
- 2 tbsp. raw agave nectar
- 1 tsp. grated ginger
- 1 clove garlic, minced
- 1/2 c filtered water, or less as needed
Instructions
For the Cucumber Rolls
- Thinly slice the cucumbers lengthwise using a mandoline slicer, and then prepare the rest of your filling ingredients.
- To assemble your rolls, first make sure that you have all of your filling ingredients separate and easily reachable.
- Lay a cucumber strip on a flat surface, like a cutting board, and layer a small amount of each filling ingredient toward the end of the cucumber slices that is closest to you.
- Carefully roll up the cucumber, attempting to keep all of the filling from spilling out. Once you finish rolling it up, you can spear it with a toothpick to prevent it from unraveling. Repeat until you finish rolling up the cucumbers.
For the Sauce
- Add all of the ingredients to a blender and blend until smooth. If the sauce is too thick, you can add more water to help thin it out.
- Pour the sauce into a small bowl and serve with the cucumber roll ups.
- Any leftover sauce will keep in the fridge for up to five days.
