Recipes

Vegan Deconstructed Spring Roll Salad

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!

VDSS

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!

 

 

 

 

 

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