• Cooking Time:
  • Servings: 6
  • Preparation Time: 15



  • Salad Filling
  • 3 medium organic zucchini, shaved thinly lengthways
  • ½ organic carrot, julienned or grated
  • ½ organic red capsicum, julienned or finely sliced
  • 1 organic lebanese cucumber, julienned or finely sliced
  • ¼ cup organic coriander leaves
  • ¼ cup organic mint leaves, roughly chopped
  • Cashew Sour Cream:
  • 1 cup raw organic cashews, soaked a few hours or overnight
  • ¼ teaspoon sea salt
  • ½ tablespoon organic lemon juice (or cider vinegar)
  • ¼-½ cup filtered water
  • Guacamole:
  • 1 ripe organic Avocado
  • 2 tablespoons organic red onion, finely diced
  • ½ lime, juiced
  • Dash of Tabasco, to taste
  • Salt, to taste


  • Salad filling
  • In a large bowl, gently toss the salad to combine.
  • * can add rocket leaves to the salad for a peppery bite.
  • Cashew Sour Cream:
  • Drain the cashews, place nuts in a food processor add remaining ingredients then puree until smooth. Refrigerate until needed.
  • To Assemble…To make one roll… on a clean bench or chopping board lay approx. 8 zucchini strips lengthways and close together, spread a spoon of each sour cream, guacamole and top with a small handful of salad and roll up tightly. Repeat with remaining ingredients. Cut in half and eat straight away!

Categories: Appetizer  Salad 

Author Credit: Clare Flynn

Website Credit: http://organicempire.com.au/recipe/raw-zucchini-carrot-and-cashew-salad-rolls/

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