Deconstructed Spring Roll SaladApr 03 2012 by
My weird craving lately for miso has morphed into a full blown craving for all things Asian inspired. I love spring rolls and while my ‘rolling’ skills have improved over the years – I still pretty much suck at it. I decided to save myself the trouble of trying to roll perfect little spring rolls and instead take a different approach to them with this deconstructed salad. All the crisp fresh veggies that you would normally find in a spring roll are tossed together in this salad and the traditional dipping sauce is given a flavorful upgrade and used as the dressing. This is a fun and healthy dish to serve at get togethers and potlucks. Enjoy!
For the salad:
- 2 ounces brown rice noodles (Maifun) or mung bean noodles
- 3 cups shredded Napa cabbage
- 1 large carrot, julienned
- 1/2 a small cucumber, julienned
- 1/2 a small red bell pepper, julienned
- 2 green onion, finely diced
- 1 cup sliced baby corn
- 2 tbsp roughly chopped fresh cilantro (optional)
- sesame seeds to garnish (optional)
For the dressing:
- 2 tbsp toasted sesame oil (regular sesame oil can be substituted)
- 4 tbsp Sweet Heat Chili Sauce
- 4 tbsp lime juice
- 4 tbsp reduced sodium tamari or soy sauce (if you follow a gluten free diet make sure to use a gluten free sauce)
- 2 tsp minced ginger
- 2 clove garlic, minced
- Cook the noodles according to the directions on the package and transfer to a large bowl.
- Add the remaining salad ingredients to the bowl and stir well to combine.
- In a small bowl whisk together the ingredients for the dressing and toss with the salad to evenly coat.
- Garnish with sesame seeds if desired.
Makes 4 large servings.
Nutrients per serving: Calories: 176, Cal. from Fat: 71.5, Total Fat: 8g, Sat. Fat: 1g, Carbs: 21.5g, Fiber: 2.5g, Sugars: 4g, Protein: 4g, Sodium: 609.5mg, Chol: 0mg
For best results only use dressing on the amount of salad that will be eaten right away. Leftover salad and dressing can be stored in airtight containers for up to 5 days in the fridge.