Deconstructed Spring Roll Salad

Full disclosure on this recipe: I was trying to make spring rolls for the first time (Youtube made it look so easy!) and failed miserably. But I had all the veggies chopped and ready so I pivoted and made it into a salad that was…kind of incredible, actually.

You can serve this two ways: As an appetizer, with all the veggies cut up on a platter, or as a true salad, with the veggies chopped smaller and mixed together into a bright, tangy, crunch mix.

---

Ingredients

• 1 ripe avocado, chopped

• 1 cup purple cabbage, chopped

• 1 red bell pepper, chopped

• 1 cup shredded carrots

• 1 cup fresh basil leaves, torn

• 3/4 cup fresh cilantro, torn

• 3/4 cup fresh mint leaves, torn

• 2 Persian cucumbers, chopped

• Salted peanuts

Dipping Sauce/Dressing

• 1 teaspoon ginger

• 1 teaspoon chili flakes

• 1 tablespoon lime juice

• 1/4 cup peanut butter (creamy)

• 4 teaspoons tamari

• 2 teaspoons honey

• Dash of rice vinegar

• Salt and black pepper to taste

• Water 1 teaspoon at a time to thin it out

As a salad:

1. Prep and chop all of the veggies and throw them in a bowl.

2. Mix dressing ingredients either with a whisk or in a blender. Add small amounts of water until it’s your desired consistency.

3. Pour dressing over the salad and mix it up.

4. Top with peanuts and enjoy!