Garden Cold Rolls


  • 1 large zucchini, spiralised or cut into noodles with a julienne peeler
  • 2-3 carrots,┬áspiralised or cut into noodles with a julienne peeler, or cut into thin strips
  • 2 to 3 spring onions, cut into thin strips
  • 2 cucumbers (julienned)
  • 1/2 an avocado, cut into thin strips
  • small bunch of basil, or coriander, or mint, or combination of all three, (whole leaves)
  • 3 radishes, finely sliced
  • 3 raw mushrooms, finely sliced
  • 2 cups of shredded lettuce
  • 1/2 red capsicum, finely sliced
  • 300gm marinated tofu, Quorn, Tempeh, or other protein of choice, cut in thin strips and fried lightly.


  • 20-25 cold roll wrappers (found at supermarkets / bulk at Asian grocers)
  • 8 sheets of seaweed (Nori), cut into thirds (optional)


  • Satay sauce, plum sauce, sriracha (hot) sauce, sweet chilli sauce, bbq sauce (ie whatever floats your boat!)


  1. Grow a ton of zucchini (or optionally buy some).
  2. Don’t see your zucchini-loving friends for a few weeks. (You know who you are).
  3. Be in need of a quiet meal, and have a desire for small people to eat a lot of salad.
  4. In a large bowl soak individual cold roll wrappers in hot water until they are rehydrated.
  5. Place rehydrated wrapper on a plastic chopping board.
  6. If using Nori place in the centre of the wrapper.
  7. Arrange filling as desired, taking care not to over stuff.
  8. Roll in the same fashion you would roll a burrito or similar.
  9. Place on a tray or plate under a damp tea towel or plastic wrap if you wish to use this.
  10. Continue until filling is used up.
  11. Serve immediately (not as good next day but OK), with desired dipping sauce and enjoy a whine free family dinner. (You’re welcome).





Raw Pad Thai Salad




  • 1 large zucchini
  • 3 large carrots
  • 2 spring onions
  • 1 cucumber diced

Optional add ins:

  • 2 cups of mung bean sprouts
  • 1 bunch of coriander leaves coarsely chopped
  • Cubed marinated preprepared or cooked tofu
  • Half a red pepper finely sliced


  • 2 tablespoons of soy sauce or tamari
  • 1 teaspoon of sesame oil
  • 1 tablespoon of lemon juice, lime juice, all rice wine vinegar
  • 1 teaspoon of tamarind paste
  • 1 teaspoon of maple syrup or other sweetener of choice
  • 1 Birdseye Chilli, finely chopped
  • 1 clove garlic, crushed


  • 1/4 cup toasted (or not) whole or crushed peanuts, or slivered almonds


  1. Grow a heap of zucchini.
  2. Don’t see your zucchini-loving friends for a few weeks. (You know who you are.)
  3. Using a spiralizer Julienne peeler, Julienne the carrot and zucchini.
  4. Finely chop the spring onions.
  5. Cut the cucumber in cubes.
  6. Throwing everything (including other optional extras if desired), in a large bowl, and toss to combine (Hands work well at this point).
  7. Mix all dressing ingredients together in a small bowl.
  8. Mix dressing through salad.
  9. Add nuts before serving.

PS. I was intending to take a picture of this salad, but most of it had gone by the time I remembered. Yes it’s very nice.