Who doesn’t love biting into hot fresh spring rolls? I know I do! But being that we eat primarily whole foods and absolutely vegan, I needed to pick apart all the things I liked about spring rolls and reformat them into something both healthy and wholesome. The results were amazing! Very similar flavour to a spring roll but fresh and filling. A great recipe for the summer when you can get everything so fresh (I also love it as a winter salad too). Truly a salad that eats like a meal!
Deconstructed Spring Roll Salad
The Salad:
6 cups Coleslaw Mix (Or make your own with cabbage, purple cabbage and carrot all shredded)
1 cup shredded carrot
1 cup Snap Peas chopped
4 scallions chopped
1 avocado cubed
1/4 cup cilantro chopped
1/4 cup sesame seeds
1 Lime
Mix Everything together except the lime. Lime will be squeezed on top after this has been mixed with peanut sauce
Peanut Sauce
1/2 cup peanut butter or other nut butter
3 dates soaked in 1/2 cup warm water (for roughly 30 minutes)
1 tbsp sirracha
2 Tbsp soy sauce
2 cloves of garlic pressed
1 inch of fresh ginger
salt and pepper to taste
Mix all ingredients in a food processor or nutribullet type blender, making sure you are also adding in the date water. Blend until smooth and add to chopped salad
Garnish:
Drizzled Thai Sweet Chili Sauce and squeeze lime over salad before eating.
So good and good for you! I have about 6 different recipes for peanut sauce that I often use depending on the dish. The peanut sauce listed above has been been the best with this particular salad so I hope that you enjoy the dish!
