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.
That looked like that.
Grated carrot, sliced Japanese turnip, sliced new onion, greens, edamame (they have to be boiled).
Then this became popular to make sushi… So why not rolling in the veggies ?
(Do you notice something weird on the photo ? You should… I had a problem after the shooting session. LOL)
And serving the dressing (soy sauce, black rice vinegar and chili pepper) as a dip.