Ingredients

The following ingredients have 16 Servings
  • 4 nori seaweed sheets (cut into 4-inch squares)
  • ¼ small head red cabbage (very thinly sliced)
  • 1 large carrot (peeled and julienned)
  • 1 small yellow summer squash (julienned)
  • 1 small cucumber (julienned)
  • 1 large ripe avocado (pitted, peeled, and sliced)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 ¼ tablespoons chickpea miso paste
  • 1 tablespoon raw tahini
  • 2 medjool dates (pitted)
  • 1 garlic clove (minced)
  • ¼ teaspoon crushed red pepper flakes
  • Water (as needed to thin the drizzle)

Instruction

  • To make the tahini: Combine all of the ingredients except the water in a blender. Blend, adding water 1 teaspoon at a time as you go, until the mixture becomes a thin sauce.
  • To make the wraps: Place the nori sheets on a flat surface.
  • Add a few pieces of cabbage, carrot, squash, cucumber, and avocado to each sheet. Top each pile of vegetables with a heaping tablespoon of the Spicy Tahini Drizzle, and then roll up the nori sheets into a tube shape.
  • Serve alongside the remaining sauce!