Salade de crudités updated : veggie nori-maki

GOURMANDE in OSAKA

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Once upon a time, we’d serve the crudités on a large plate, even with the sauce mixed in with each type of vegetable. For guests, Granny would display them on huge (imitation) silver trays.

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That looked like that.
Grated carrot, sliced Japanese turnip, sliced new onion, greens, edamame (they have to be boiled).

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Then this became popular to make sushi… So why not rolling in the veggies ?

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(Do you notice something weird on the photo ? You should… I had a problem after the shooting session. LOL)

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And serving the dressing (soy sauce, black rice vinegar and chili pepper) as a dip.

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