Deconstructed Spring Roll Salad

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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!

~Sarah

Ingredients:

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

Preparation:

1. Cook the noodles according to the directions on the package and transfer to a large bowl.
2. Add the remaining salad ingredients to the bowl and stir well to combine.
3. In a small bowl whisk together the ingredients for the dressing and toss with the salad to evenly coat.
4. Garnish with sesame seeds if desired.

Nutritional Info:

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

Notes:

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.