Summer Roll Salad

Summer Roll Salad by

 Carla Figáro

Media

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