Summer roll salad

Summer roll salad

By
From
Vegan Goodness
Serves
4
Photographer
Jessica Prescott

You know when you feel like eating summer rolls but you can’t be bothered with all that prep and all that rolling? This is my solution.

Ingredients

Quantity Ingredient
rice noodles, for 4 people
drizzle toasted sesame oil
3 medium carrots, peeled
1 medium pepper
handful radishes
1 large cucumbers
or 3 baby cucumbers
1 large ripe avocado
1-2 large handfuls coriander
1-2 handful mint
1-2 handful thai basil
Maple lime dressing
2-5 spring onions
1-2 large handfuls cashew nuts or peanuts
black sesame seeds, to garnish

Method

  1. Cook the noodles according to the packet directions and then drizzle with a little sesame oil to prevent them from sticking.
  2. Slice the carrots and red pepper into fine matchsticks. Thinly slice the radishes, cucumbers and avocado. Roughly chop the herbs. Place all the ingredients in a bowl, pour the dressing over the top and use your hands to combine everything together.
  3. Chop the spring onions and sprinkle these on top along with the nuts and sesame seeds. Serve immediately!

Ch-ch-ch-ch-changes…

  • I know herbs can be expensive, so if you can’t do all three, add some baby spinach for bulk and just use whatever herbs you can.
Tags:
healthy
vegan
vegetarian
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