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
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
Mix Everything together except the lime. Lime will be squeezed on top after this has been mixed with 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
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!