Tuesday, July 16th

Photo: Chris McLaughlin

Photo: Chris McLaughlin

Sweet and Sour Cucumber Rolls

This was a popular menu item on the menu at Radha Eatery in the summertime. It is raw, and so preserves the fresh and cooling properties of all the ingredients. And of course it and has the vibrancy of living, enzyme-rich foods. The sauce is amazing and freezes well. It is also optional, and honestly, I tend to make these and just snack on them as I work in the garden.

For Printable Recipe Click Here!

Makes about 12 rolls, serves 4 as an appetizer

Time: 20 minutes

Ingredients for rolls

1 long English cucumber, sliced thinly lengthwise. I would suggest using a mandolin for this, but a broad vegetable peeler works too.
1 ripe mango or nectarine, cut into long thin strips
a handful of sunflower sprouts or pea shoots
a few leaves of fresh mint, chiffonade (cut into thin strips) or torn up
1/2 cup Rainbow ‘Kraut, unpasteurized sauerkraut


  • Prepare all of the other veggies and have them in separate piles, ready to roll up.
  • Use 2 or 3 cucumber slices per roll (depending on the thickness of the cucumber). Lay them on your cutting board or counter top, one slightly overlaying the other, by only a few millimeters.
  • If you have the space, it is efficient to lay out many cucumber sheets and roll the assembly-line style.
  • Starting at one end of the cucumber sheet, lay out a few pieces of each ingredient in a bundle. Leave about an inch at the end for sealing the roll. Don’t over-stuff the rolls. The sauerkraut and mango or nectarine will peek out the ends a little.
  • Roll the cucumber over the veggies snugly. Once you’ve reached the end of the roll, set it aside. You may want to trim the ends to be flush.
  • Serve with sweet chili-almond dipping sauce

Sweet Chili Almond Dipping Sauce


3 Thai chilies, cut in halved and the seeds scraped out with the edge of a knife
1/4 cup grated ginger
6 cloves garlic, chopped
2 cups almonds, soaked overnight in plenty of water, drained and rinsed
1/2 cup lemon juice
1/2 cup agave syrup (or try some soaked dates and extra liquid)
salt to taste
Water to thin


Place all ingredients except water into blender. Blend until smooth. Add enough water to this out to a good but thick dipping sauce. (Should be about the consistency of ketchup). Blend until smooth. This sauce keeps well in the fridge and freezes well.


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