Deconstructed Summer Roll Salad - Hell Yeah It's Vegan!
For the first couple of months of summer, I made fresh spring rolls like it was my job. By the time August rolled (ha!) around, I’d mostly lost my patience for assembling them. I got lazy, okay? And thusly was Deconstructed Summer Roll Salad born! With kale, mango, cucumber, bell pepper, cilantro, lime, and peanut dressing, this salad is everything that’s good about summer rolls, minus the annoyance of wrapping them up into actual rolls. In 15 minutes, you can throw together a bowl with all the flavor of fresh, crispy summer rolls and dipping sauce. It’s all going to the same place anyway, right? Say it with me: everything shall be incorporated into the great digestive system. 5.0 from 1 reviews Print Deconstructed Summer Roll Salad Author: Claryn Recipe type: Main Ingredients 1 bunch (~4 cups) lacinato (dinosaur) kale, destemmed and chiffonaded 1 cucumber, peeled and julienned 1 red bell pepper, julienned 1 mango, thinly sliced ½ bunch of cilantro, roughly chopped ½ a lime ⅓ c natural, unsweetened, unsalted peanut butter ⅓ c water or room-temperature black tea 2 Tbsp fresh lime juice 1 Tbsp tamari 1 Tbsp fresh ginger, peeled and grated ½ Tbsp maple syrup 1 garlic …
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