mmm...veggie sushi

I just made some yummy veggie sushi rolls with some leftover cabbage salad (which just gets better the longer you leave it in the fridge!).

Cabbage Salad:

1 head green cabbage shredded
1 head purple cabbage shredded
As many carrots as you like shredded
shredded radishes (to taste)
1 bottle Annie's Asian Sesame Dressing (or you can make your own by experimenting with a mix of peanut oil, sesame seed oil, soy sauce, lime juice, cane juice or sugar, ginger, and sesame seeds)
raw peanuts
juice from 1 lime
fresh orange bits upon serving (I don't recommend letting orange marinate in the fridge with the salad as it may sour)

Let salad sit in fridge for at least one day.

Now... for the sushi part! Ta-da!

1. Dampen individual sheets of dried seaweed
2. Place a couple tablespoons of cabbage salad in the center, and set aside
3. Boil, broil, or microwave a sweet potato (cut into chunks before cooking :)) until tender
4. Chop up some shitake mushrooms
4. Fire up your cast iron skillet or wok, and when hot, add a couple tablespoons sesame oil
5. When oil is hot, add mushrooms and cooked sweet potato to cabbage already doled out on seaweed sheets
6. Sprinkle 1 tsp. soy sauce (or soyaki) over veggies as well as some sriracha chili sauce (ah, you like the spice!)
6. Get creative with making your roll. Sometimes I just roll it up like a little burrito, or I get wild and make a seaweed cornucopia (maybe you are super crafty and can make a venus flytrap shape)

It's OK if the roll doesn't stay together very well because messy eating is the best eating!

BTW, your two-headed babies will love it!