Summer Roll Salad Recipe
All the flavor and fun of summer rolls, without the effort of actually rolling
Servings: 4 servings
Calories: 453kcal
Ingredients
for Summer Roll Salad
- 8 sheets rice paper (10-12 inch diameter)
- ½ head Romaine or green leaf lettuce shredded
- ¼ head purple cabbage shredded
- ½ cup cilantro leaves
- ½ cup mint leaves
- ½ cup Thai basil leaves
- 1 stalk scallion sliced lengthwise
- 1 red bell pepper julienned
- 2 carrots fine julienne
- 2 Persian cucumbers sliced
- 2 cooked chicken breasts, sliced across the grain
- ½ cup roasted peanuts, lightly chopped
Peanut Dressing
- ¼ cup natural smooth peanut butter (no salt, no sugar)
- 2 limes, zest and juice to make ¼ cup
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce, or sub 1 teaspoon sea salt
- 1 tablespoon sriracha hot sauce
- 1 teaspoon maple syrup, plus more to taste
- 2 cloves garlic, finely minced
- 1 1-inch ginger, peeled and grated
- water as needed for texture
Instructions
Make Rice Paper Noodles
- Stack 2 sheets of rice paper together, dip in water, shake off excess water, and lay sheets down on cutting board on a flat surface making sure to keep sheets aligned. Do not let the rice paper soak in the water, just dip.
- Lightly brush the top sheet with a layer of avocado or other neutral oil.
- Using a very sharp knife or a pizza wheel, cut sheets into ½-inch wide strips. It's ok if the sheets are still firm; they will soften as they soak up water from the surface.
- Place strips into a bowl of cold water to keep them from sticking to one another.
Make Dressing
- Combine all ingredients for dressing by whisking in small bowl or shaking together in a small mason jar with lid. Add water to thin out to a pourable consistency. Taste with a piece of lettuce or cabbage and adjust seasoning to taste if needed.
Assemble Summer Roll Salad
- Place shredded lettuce and cabbage, bell peppers, carrots, cucumbers, and half the cilantro, mint, and sliced green onions in a large mixing bowl.
- Drain the noodles and add to the salad mixing bowl. Drizzle with half the dressing and toss everything until evenly distributed and coated with dressing.
- Add chicken and drizzle with 2-4 more tablespoons of dressing directly onto chicken, Garnish with remaining half of the cilantro, mint, green onions, and peanuts.
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Notes
Store leftover dressed salad in a tightly covered container in the refrigerator for up to two days. Leftover dressed salad will take on a softer, marinated texture. Store leftover undressed prepped (i.e. washed, dried, and chopped) salad greens in the refrigerator for three days.
Leftover Roasted Peanut Vinaigrette will keep for three days in a tightly sealed container in the refrigerator.
Nutrition
Serving: 1serving | Calories: 453kcal | Protein: 36g | Fiber: 11g