Seaweed daikon wraps with ginger and sesame dipping sauce - RAW from Pure Vegetarian by Paul Gayler

Ingredients

• 1 tablespoon peanut oil
• 1 tablespoon sesame oil
• 1 tablespoon pickled ginger, chopped, juice reserved
• 2 tablespoons ginger juice (from above)
• 2 tablespoons soy sauce
• 1 stick of lemongrass, outer casing discarded, finely chopped
• salt and freshly ground black pepper
• 5 tablespoons rice wine vinegar
• 1 tablespoon yuzu juice (or lime juice)
• ½ cucumber, deseeded and thinly shredded
• 25 g hijiki (or wakame) seaweed, soaked in hot water for 15-20 minutes, drained and dried
• 1 avocado, halved, stoned and cut into 1 cm dice
• 2 tablespoons yuzu juice (or lime juice)
• 25 g raw cashews, finely chopped
• 50 g purple shiso cress (if available)
• 25 g fresh basil leaves
• 25 g fresh mint leaves
• 25 g fresh coriander leaves
• 1 small mango, peeled and thinly shredded
• 1 carrot, peeled and thinly sliced
• 1 red pepper, deseeded and thinly shredded
• 1 white radish (daikon)
• 2 tablespoons maple syrup