6 leaves Chinese Cabbage
1/3 Carrot - Julienne cut
Some leaves Dark Green Leafy Vegetable (kale, spinach etc)
1/2 tsp Sea Salt
Place julienned carrot and salt in a bowl. Massage/squeeze the carrot and leave for 30 to 40 minutes.
Make the sauce. Put the sauce ingredients in a mixing bowl and mix well.
Squeeze and drain excess water from the carrot.
Blanch 3 Chinese cabbage leaves and green leaves and remove excess water.
Place Chinese cabbage leaves on a bamboo rolling mat. Then spread filling ingredients; green vegetables, carrot and nuts horizontally across the middle of cabbage sheet. Leave the space top and bottom.
Lift the bottom edge up and fold over the filling and tuck the mat tightly. Then continue to roll. Cut into 6 pieces. Repeat the process.
Place the rolls on a serving plate with the sauce.
This recipe is supplied by "Mirai Kitchen" the macrobiotic cooking school in Japan.
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