Summer Sushi and Slaw


Sushi and slaw doesn't exactly seem like the perfect combination but we have paired an amazing Asian broccoli slaw with a truly easy veggie sushi and found we just couldn't stop eating it!  Asian sauces traditionally call for a lot of sugar to balance the spiciness of the Thia peppers and the saltiness of the soy.  Here we use our pure maple syrup and maple sugar with delectable results! 


Asian Broccoli Slaw


1 lb thinly chopped Broccoli (we used a mandolin) 

3 - 4 Medium sized carrots finely shredded

1 medium onion thinly sliced



1/4 C. Peanut Oil

1 T. Sesame Oil

1/4 C. Apple Cider Vinegar

1/4 C. Pure Maple Syrup

1 T. Tamari or Gluten Free Soy Sauce

1 Heaping Tablespoon Real Peanut Butter

Juice of 1 whole Lime

3 Large cloves of garlic pressed or finely chopped

1/4 cup freshly chopped Cilantro plus more for garnishing


1. Whisk all dressing ingredients together

2. Pour dressing over finely shredded vegetables and let sit at least 2 hours before serving.  Can be made a day ahead. 


Overnight Radish Pickle


1/2 C. Apple Cider Vinegar

1/4 C. Maple Syrup

1t. Salt

1t. Hot Thia Pepper Sauce

5-7 Thinly Sliced Radish

1 Thinly sliced Onion

Thinly sliced garlic (optional) 


1. Whisk Vinegar, syrup, salt and pepper paste in large glass bowl

2. Add Radish, onion and garlic

3. Let sit overnight


Easy Veggie Sushi

Ingredients (GET CREATIVE)

Veggies cut into thin, long strips:


Spring Onion


Diakon Radish



Sweet Pepper



Fresh garlic and onion yogurt cheese*

Prepared Sushi Rice

Rice Vinegar

Nori Wrappers


1. Prepare Veggies.  Everything should be LONG, THIN strips

2. Prepare Yogurt Cheese.  Yogurt cheese is a SIMPLE.  Strain unsweetened whole milk yogurt overnight in a strainer lined with cheese cloth.  Remove and mix in macerated garlic and onion for this recipe.

3. Cook Sushi rice the night before and cool in the refrigerator

4. Lay out nori paper and brush 1/3 of it with rice vinegar. Face this 1/3 away from you so that it is facing the back of the counter you are working on.

5. Spoon sushi rice onto the other 2/3rd's of the nori paper that is facing YOU!

6. Wet your fingers with rice vinegar and pat the rice down flat,  You don't want the rice to be thick.  Keep it to about 1/4 inch of even thickness. 

7. Lay out the thinly sliced veggies in the middle of the square of the rice you have patted down.  Be sure the veggies span the length of the roll. 

8. Spread the yogurt cheese along the length of the roll right near the veggies with the back of a spoon.

9. START ROLLING.  You should be rolling the rice covered portion of the nori paper towards the area of the paper that has no rice on it.  Use more rice vinegar to seal the roll.  Slice with a VERY SHARP knife and slice relatively thinly so they are easy to eat!

Dipping Sauce

 * Asian dipping sauces with peanut butter are always a snap to make and please even the pickiest of eaters.  Just remember to add a salt, a sweet and a spice to the peanut butter and you are on your way to an easy sauce

2 T. Peanut butter

1 T. Tamari or Gluten Free Soy Sauce

1 T. Maple Syrup

1 T. Hot Thai Pepper Paste

Chopped Peanuts

Chopped Cilantro

Fresh Lime juice

We hope you enjoy this imaginative take on dinner as much as we did!  Let us know if you try it and how it turns out for you and your family!!!