A little fiddly rolling but, easier after you get the hang of it :)
* 1C Baby Spinach Leaves
* 1 Carrot Julienned
* 4 Large Strawberries Sliced thin and quartered
* 1/4 Cilantro
* 1/4 C Enoki Mushrooms
* 1 Medium Daikon sliced thin into strips with mandoline slicer
Curried Cashew Sauce
* 1/4C Orange Juice
* 1/2C Cashews (soaked 1hr then drained)
* 2T Tamari
* 2T Basalmic Vinegar
* 1tsp Maple Syrup
* 1/2 clove Garlic
* 1T Curry Powder (to taste)
* 1 Pinch Sea Salt
* 2.5T Olive Oil
To assemble the rolls: Lay out Daikon slices on a cutting board, top with 2 spinach leaves at one end, a few slices of carrot, 1-2 pieces of strawberry, some cilantro and enoki mushroom then roll. The diakon radish will naturally stick together. Roll so you can stand upright on a plate.
To make the dressing: Should be thick but pourable. Drizzle on a plate around wraps or pour into a small dipping dish.
Another variation with the same ingredients (minus the mushrooms) + 1/2 a yellow pepper. I added a little more OJ to the dipping sauce to make a dressing and sprinkled the a few hemp hearts over the top and voila - a salad!