Tag Archives: Root Vegetable Salad

Cucumber Raita Rolls (Raw Vegan)

root vegetable salad with tzatziki cucumber rolls

Coconut Yogurt, Sweet Pepper Relish, Root Vegetable Salad, Cashew, Mint

These cucumber raita rolls were the starter dish that I created for my final project. This dish was inspired by both Indian raita and Greek tzatziki yogurt dishes. The filling in the rolls is flavored more as a tzatziki. The cumin-infused raita flavor is in the root vegetable salad beneath it, which is a blend of sweet potato, turnip, and jicama. The dish is topped off with a sweet pepper relish and garnished with a few tiny mint leaves. 

root vegetable salad with tzatziki cucumber raita rolls root vegetable salad with tzatziki cucumber raita rolls

I was very pleased with the way the flavors and textures of this dish turned out. The noodles were neither too soggy nor too crunchy, the cucumber rolls had a lot of flavor, and their soft texture complimented the subtle al dente texture in the root vegetable salad, while the sweet pepper relish brought in just a bit of sweetness to top the whole thing off. It was a well blended mix of tangy, savory, salt, and sweet. I am really thrilled that the course gave me the means to create something so beautiful and delicious.

root vegetable salad with tzatziki cucumber raita rollsroot vegetable salad with tzatziki cucumber raita rolls

Cucumber Raita Rolls
Serves 1
Coconut Yogurt, Sweet Pepper Relish, Root Vegetable Salad, Cashew, Mint. The amounts here serve 1. Feel free to increase the volume to suit the number of servings you'd like to make.
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Root Vegetable Salad Ingredients
  1. 1/4 cup each: sweet potato, turnip, jicama, spiral cut
  2. 1 TB grape seed oil
  3. 1 tsp lemon juice
  4. pinch of salt
  5. 1/4 tsp cumin powder
Sweet Pepper Relish Ingredients
  1. 2 TB each red, orange, yellow bell pepper, diced
  2. 1 tsp olive oil
  3. 1 tsp ACV
  4. 1 TB agave
  5. pinch salt
Yogurt Ingredients
  1. 3/4 cup coconut meat
  2. 1/4 cup soaked cashews
  3. 1/8 tsp 30B CFU Probiotic powder
Raita Ingredients
  1. 1 cup peeled and grated English cucumber
  2. 1/4 tsp salt
  3. 1/2 TB shallot, finely chopped
  4. 1/2 tsp garlic powder
  5. 1 tsp olive oil
  6. 1 tsp fresh dill, chopped
  7. 1/4 tsp fresh mint, chopped
  8. pinch of salt
  9. pinch of ground pepper
Cucumber Roll Ingredients
  1. 1 English cucumber, sliced thinly along the length of the fruit, on a mandolin.
Yogurt Directions
  1. Blend yogurt ingredients in a high speed blender until smooth and completely incorporated. Cover with muslin and put in dehydrator for 18 hours at 110 degrees. Put it in a cheesecloth with a weight on it and drain it for 36 hours. It will continue to ferment and thicken, and come out like a Greek yogurt. Put it in the fridge until you are ready to add the raita seasoning. Reduces to appx 1/2 cup + 2 TB.
Raita Directions
  1. Toss peeled and grated cucumber with 1/4 tsp salt. Let sit for 5-10 minutes. Squeeze as much moisture out as possible. Reduces down to about 2 TB. Stir into yogurt along with the rest of the ingredients. Refrigerate until ready to use.
Pepper Relish Directions
  1. Toss all ingredients together. Dehydrate at 115 for 4-5 hours (on a non-stick sheet so nothing falls through) to soften and chill overnight.
Root Vegetable Salad Directions
  1. Toss all ingredients together in a bowl and allow to marinade 10-15 minutes before serving.
Assembly
  1. Layer a small handful of the root vegetable salad on the base of a small sushi plate.
  2. Place roughly 1 TB of the raita mix onto the end of a cucumber slice and roll it up. Place rolls on top of salad.
  3. Top with sweet pepper relish.
Notes
  1. Feel free to make a much larger batch of yogurt, relish, or salad with this recipe. Whatever yogurt you don't use for the raita is excellent to eat for breakfast. Having a raw vegan relish is nice to add to any dish as a condiment!
A Taste of Two Plates http://tasteoftwoplates.com/