Print Options:

Summer Roll Salad with Easy Peanut Sauce

Yields4 ServingsPrep Time30 mins

Instead of making summer rolls, I tossed the chopped and julienned veggies in a bowl , tore up the lettuce but didn't add shrimp (but you could!). And thinned the peanut sauce to make it more of a dressing. Turns out it was one of the best salads I've ever had!

FOR THE PEANUT SAUCE:
 ¼ cup creamy peanut (or other nut) butter
 1 tbsp Gluten Free hoisin sauce
 2 tsp Gluten Free soy sauce
 1 clove garlic,mashed (or about 1 tsp. minced)
 1 tsp Sriracha sauce or a chile garlic sauce (optional)
 1 to 2 Tbsp. warm water, or more if needed to thin
 optional garnish: crushed peanuts (or chopped nuts), sprinkle of crush red pepper
FOR THE SALAD:
 1 large carrot, scrubbed and julienned
 1 large cucumber (peeled or unpeeled), julienned
 ½ large red pepper, julienned
  cup chopped purple cabbage
 1 oz cooked rice noodles or rice vermicelli (optional)
 1 avocado, sliced
 handful fresh cilantro (and/or mint, basil, etc.)
 5 large green lettuce leaves (romaine, butter, etc.), torn
 20 medium cooked shrimp, peeled and sliced in half lengthwise
PREPARE THE SAUCE:
1

Whisk all ingredients in a bowl (except water and optional garnish; preferred) until smooth, or whirl in food processor. Add warm water by Tablespoons until desired consistency. Pour until serving bowl and top with garnish. Set aside.

PREPARE THE SALAD:
2

Chop, julienne, tear, or prepare all ingredients (except garnish and dressing) and place in bowl. Garnish and pour dressing over or offer separately. Serve and toss at the table.

Nutrition Facts

Serving Size 1/4 salad

Servings 0

Is Your  Gut Good?

leaky gut is the root cause of whatever's ailing you!

Nah ... I don't want to find out