Spring Roll Salad

Spring Roll Salad

 

Spring Roll Salad

 

Recently my youngest daughter and I took my grandmother to lunch after running her to her appointments recently. She likes to go to a deli at a grocery store. They have a new kitchen restaurant, with a small store inside vs the other way around that we had to check out. I saw a Thai salad that I had to try, as I really enjoy Thai food. It didn’t disappoint and I knew it would be one I would have to try to recreate. So to the kitchen I went not knowing what was in it but I came out with this delicious salad. While picking up rice noodles I came upon brown rice noodles, I haven’t tried the asian brown rice noodles before, they are good! I also picked up brown rice papers for spring rolls later. As I was attempting a reconstruction I didn’t add a lot of veggies as the one I had didn’t have many, but I did add sesame seeds. This can easily be customized adding in some shredded cabbage or other veggies or even meat, seafood, or tofu each time you make it keeping the base and sauce the same.

In the summer I will make big batches of a quinoa, noodle, or green salad and do a base without a lot added to it and add in different things for lunch and dinner making one big batch lasting a couple of days and make it many different ways. I know 2 summers ago I made quinoa green salads for 3 months straight and I don’t think any were the same. I switched up the greens, sometimes used beans or seeds, different veggies and spices, it was great.

 

Spring Roll Salad

Makes 4-6 servings

8 oz rice noodles (used brown rice noodles)

1-2 thinly sliced red bell pepper

1 c julienne or matchstick carrots

1/4-1/3 c chopped fresh cilantro

3-4 green onions, thinly sliced green parts and about half way into the white

sesame seeds sprinkled on top, optional

cubed or sliced avocado added on top, optional

 

Sauce:

1/2 c Thai Kitchen Sweet Red Chili Sauce

Juice of 1 lime, about 2 TBSP

1 TBSP coconut palm sugar or agave

1 TBSP sesame oil

1 TBSP liquid aminios or soy sauce (I like Bragg Liquid Aminos)

If adding a lot of extra vegetables you may want to make a batch and a half of sauce to ensure you have enough flavor in the salad. You can always add more if needed if it looks too dry.

 

Start by making the sauce. Whisk all sauce ingredients together and set aside. Cook noodles per box instructions for a cold noodle salad. For the ones I have I cooked about 2 minutes in boiling water. Drain and place noodles in an ice bath to cool. Drain noodles and I also pat them with a paper towel to remove extra moisture or your sauce will get watered down and you will have liquid in the bottom of your salad. In a large glass bowl toss noodles with the sauce. Add in bell peppers, carrots, cilantro, and green onions and toss to mix it all together. I like to use my hands (clean of course) to mix it careful to break apart noodles being careful not to break the noodles. Place in the refrigerator to chill for at least 30 minutes. Top with additional toppings such as seeds, nuts, and or avocado before serving. Serve with extra Sweet Red Chili Sauce on the side for those who want a little extra on top. Enjoy!

 

Spring Roll Salad

 

Spring Roll Salad

 

 

 

 

 

3 Responses to Spring Roll Salad

  1. Tina Muir says:

    This looks wonderful! What a great meal! Pinned 🙂

  2. Pingback: Spaghetti Squash Thai Salad |

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