Summer Roll Salad

Serves 4-6

Ingredients

Dressing

• 1/2 cup creamy peanut butter
• 1 tbsp. rice vinegar
• 1/2 inch piece of ginger
• 1/4 tsp. crushed red pepper
• 2-3 cloves garlic
• 2 tbsp. tamari
• 2 tbsp. raw sugar (may substitute 2 soaked dates)
• 1 tbsp. lime juice
• 4 tbsp. water

Salad

• 1 pkg. rice noodles, cooked and drained
• 1 hothouse cucumber, seeds removed, cut into matchsticks
• 1 carrot, cut into matchsticks
• 1/8 purple cabbage finely shredded
• 1/2 cup napa cabbage, coarsely chopped
• 1/2 block firm tofu cut in half and cut 1/8 sticks (fried)
• 4-8 mint leaves, chiffonade
• 5-10Thai basil leaves, chiffonade
• 8 sprigs of cilantro, coarsely chopped
• 1/2 cup bean sprouts
• 2 spring onion, cut on the bias

Directions

Dressing Directions

1. In a blender, combine all ingredients for dressing.
2. Puree until smooth.
3. Pour into a small saucepan and cook over medium heat until the sauce bubbles.
4. Reduce to a simmer and add crushed red pepper.
5. Cook for 2 minutes and remove from heat to cool.

Salad Directions

1. Combine all ingredients (except fried tofu) in a large bowl.
2. Portion into individual servings and top with fried tofu.
3. Drizzle with the desired amount of dressing.

This salad brings international flair to any gathering and is a crowd-pleaser at every brunch