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Spring rolls are just meant to be eaten on warm days! They're colorful, chilling, yummy and light; everything our bodies crave in the summer.
The only issue is the long prepping time. As if it's not enough that you have to slice all these different vegetables, you also need to find the energy to roll them in rice papers, one after the other without messing up. It's just too much effort!
So I thought, why can't we just eat spring rolls and simply plate it differently? A spring-roll salad sounded like the answer to all my problems!
Make sure to add the edamame beans and hemp seeds for extra protein, and you'll get a wonderfully plant-based balanced meal.
For the dressing of the salad, I decided to prepare a Mediterranean take on Asian peanut butter dressing., and use tahini (sesame butter) instead. Over the past few years, I learned that peanut butter, and peanuts in general, are not the best for my body, but Guy is a real peanut butter fan so naturally, I get tempted sometimes.
This tahini-tamari dressing is a great fit for anyone dealing with any peanuts related sensitivity or allergy. The sticky texture and creamy effect of peanut butter are very similar to tahini, and once mixed with the rest of the dressing's ingredients it's actually very hard to tell the difference.
Try it for yourself and remember that you can always choose to switch it up with classic peanut butter.
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recipe
Prep Time
20 minutes
Cook Time
10 minutes
Difficulty
Servings:
2Ingredients
Spring-Roll Salad
- 0.25 medium purple cabbage
- 2 carrots
- 2 cucumbers
- 0.5 avocado
- 1 mango (optional)
- 0.5 red jalapeño
- 3.5 oz frozen edamame beans
- 8.75 oz rice noodles
- 0.5 cup alfalfa sprouts
- 1 handful chopped cilantro
- 1 tbsp hemp seeds
Tahini - Tamari Dressing
- 6 tbsp tahini
- 2.5 tbsp tamari or soy sauce
- 1 tsp fresh grated ginger root
- 0.25 cup water (or more if needed)
Instructions
Using a sharp knife, thinly slice the cabbage into strips. Using a julienne peeler or a regular one, create thin carrot and cucumber strips. Set aside.
Thinly slice the avocado and jalapeño. Dice the mango into small pieces. Set aside.
Place the edamame beans in a medium bowl, cover with boiling water and set aside for 10 minutes. Drain and rinse in cold water. Pop-out the beans from the pods and set aside.
Boil a pot of water and cook the rice noodles for 4 minutes, or as instructed on the package. Drain and rinse in cold water to stop the cooking process. Set aside.
In a small bowl mix together all the dressing ingredients (also possible to use a food processor or a high-speed blender). The mixture will first look very lumpy, but after about 1 minute of mixing it will turn into a smooth, rich paste. If it is still too thick, slowly add more water until it reaches your preferred consistency. Taste and adjust.
Assemble the salad - start by mixing the cabbage, carrots, and cucumbers together and divide to personal bowls. To each bowl, add the rice noodles, edamame beans, sprouts, avocado, mango, and jalapeño. Top with chopped cilantro and hemp seeds.
Serve with a side of dressing (we like to use a mini side bowl that can be placed inside the salad bowl) or simply spread the dressing on top of the salad just before serving.
