Spring Roll Salad

This is the perfect summer recipe of spring roll salad with lots of fresh vegetables and light rice noodles! It's essentially a vegetarian spring roll filling tossed together with a sweet-and-spicy dipping sauce. Enjoy! 

Spring roll Salad Ingredients: 

• 4 ounces rice noodles

• 1 tablespoon toasted sesame oil

• 12 scallions, thinly sliced

• 4 ounces (½ cup) bean sprouts
• 4 ounces (½ cup) shredded red cabbage
• 1 large carrot, shredded
• 1 avocado
• ½ cup chopped mint
• ½ cup chopped basil
• the juice of two limes the juice of one orange
• ½ cup dry-roasted peanuts, chopped, for garnish

 Directions: 

• Bring a medium pot of water to a boil. Remove the pot from the heat, add the noodles, and let them sit until softened, 3 to 4 minutes.
• Drain, and toss the noodles with toasted sesame oil to prevent sticking. Set aside. In a large bowl, toss together the scallions, bean sprouts, cabbage, carrot, jalepeno, avocado, mint, and basil with the lime juice and orange juice. Set aside.

 Roasted Garlic & Peanut Sauce Ingredients: 

• 1 garlic bulb
• 1 tablespoon EVOO
• ¼ teaspooon sea salt
• 2 tablespoons raw, organic honey
• 1 tablespoon shoyu
• about ½ cup unsweetened coconut milk (more or less depending on how creamy and smooth you want it)
• ¼ cup creamy peanut butter ¼ teaspoon cayenne pepper 

Directions: 

• Preheat the oven to 400 F. Cut off the tip of the garlic bulb (about ¼ inch) and drizzle with EVOO and sprinkle with salt. Wrap in foil and roast in the oven for about 30 to 35 minutes, or until the garlic cloves are soft when pressed. Allow the garlic to cool, and then squeeze out the roasted garlic from their skins and place along with all the remaining ingredients in a blender, and blend until smooth. Toss the noodles in a bowl with the veggies and herbs along with a few tablespoons of the dipping sauce. Sprinkle with the chopped peanuts.

Enjoy!

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Ingredients

  

• Salad Ingredients: 4 ounces rice noodles 1 tablespoon toasted sesame oil 12 scallions thinly sliced 4 ounces (½ cup) bean sprouts 4 ounces (½ cup) shredded red cabbage 1 large carrot, shredded 1 avocado ½ cup chopped mint ½ cup chopped basil the juice of two limes the juice of one orange ½ cup dry-roasted peanuts, chopped, for garnish
• Roasted Garlic & Peanut Sauce Ingredients: 1 garlic bulb 1 tablespoon EVOO ¼ teaspooon sea salt 2 tablespoons raw organic honey 1 tablespoon shoyu about ½ cup unsweetened coconut milk (more or less depending on how creamy and smooth you want it) ¼ cup creamy peanut butter ¼ teaspoon cayenne pepper

Instructions

 

• Bring a medium pot of water to a boil. Remove the pot from the heat, add the noodles, and let them sit until softened, 3 to 4 minutes. Drain, and toss the noodles with toasted sesame oil to prevent sticking. Set aside. In a large bowl, toss together the scallions, bean sprouts, cabbage, carrot, jalepeno, avocado, mint, and basil with the lime juice and orange juice. Set aside.
• Preheat the oven to 400 F. Cut off the tip of the garlic bulb (about ¼ inch) and drizzle with EVOO and sprinkle with salt. Wrap in foil and roast in the oven for about 30 to 35 minutes, or until the garlic cloves are soft when pressed. Allow the garlic to cool, and then squeeze out the roasted garlic from their skins and place along with all the remaining ingredients in a blender, and blend until smooth. Toss the noodles in a bowl with the veggies and herbs along with a few tablespoons of the dipping sauce. Sprinkle with the chopped peanuts.