You can put whatever you want in these wraps. Once all the veggies are chopped, it’s just a matter of throwing it all together. I shredded some carrots and beets, chopped some cucumber half-moons, grated some cauliflower as a rice replacement, added a layer of sauerkraut and some leftover edges of a cauliflower-cumin bread I dehydrated (but you could just use raw crackers, or skip it). And on one, I went paleo with some canned tuna.
You could use Bibb or Boston lettuce as the wrap itself (Korean BBQ-style) or put some lettuce on the nori, which is chewier and more filling, I feel. It also has some extra minerals, so you feel good about chewing to your heart’s content. I made these when I was feeling like I needed a little bit of a detox, and the fresh vegetables hit the spot. They’re the light and fresh and tasty, and if you dip them in a miso-ginger or soy dipping sauce, they’re heavenly (for the miso, add 1 tbsp organic miso paste to 1/2 tsp grated fresh ginger and 2 tbsp coconut yogurt or water to think).
The easiest way to shred the vegetables is with a handheld peeler with a fancy edge. You can get them in sets of three at grocery stores (three different edges for different kinds of shredding). A box grater or food processor also works – the food processor especially so if you’re doing a big batch of grated beets or carrots and want tons of leftovers.
Speaking of leftovers, all of these ingredients can be tossed into salads or sandwiches later. I ate them with just about everything, since they’re so pretty to look at and winter can be such an awful, dull season.