Daikon Rolls with Avocado and Micro Greens

A recipe from Vegan: The Cookbook


Preparation time: 35 minutes

Cooking time: none

Serves 4


• 1 tablespoon tamari or soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon grated galangal

• juice of 1 lemon

• 1 large daikon radish, sliced thinly into 12 long strips

• 12 shiso leaves

• 1 ripe avocado, finely diced

• 1 cucumber, finely diced

• 1 tablespoon snow pea shoots, minced

• 1 tablespoon chopped mint leaves

• 1 tablespoon radish sprouts

• 2 tablespoons yuzu juice

• black sesame seeds, to garnish


In a bowl, whisk together the tamari, rice vinegar, galangal, and lemon juice and set aside.

Lay out the daikon sheets on a tray or work surface. Place 1 shiso leaf on each daikon sheet.

Mix the avocado, cucumber, snow pea shoots, and mint together in a bowl. Stir in the lemon dressing. Divide the mixture equally among the daikon sheets, positioning the mixture at one end of each length.

Roll up each daikon sheet tightly, pushing the roll away from you. Transfer the rolls to a serving plate, garnish with the sprouts, and use a tablespoon to sprinkle the yuzu juice over the top.



"Jean-Christian has long been a pioneer and visionary leader in the plant-based world. Vegan: The Cookbook brings to life the depth of experience, creativity and global approach that has defined his work over the last several years. I am glad to see these wonderful recipes shared with a world that has a growing interest in healthier, sustainable cuisine."—Chef Matthew Kenney

"There are more than half a million vegans in the UK, according to the Vegan Society. That's a whopping three and half times the number from 10 years ago. Veganism used to be considered a quirky, left-of-centre lifestyle choice; in 2017 it goes mainstream... [Vegan: The Cookbook] promises to be the definitive guide to vegan cooking."—The Independent

"The definitive and most comprehensive cookbook of traditional and authentic home cooking vegan dishes from 150 countries around the world."— Vegan Magazine

"A tour de force of vegan cuisine inspired by the culinary traditions from every corner of the globe."—theKitchn.com