A Chef Jim Keegan Recipe (#ROTD)
Spring Roll Salad with Tofu
This salad is a deconstructed spring roll (all the ingredients of a spring roll mixed in a salad). Instead of Tofu you could use chicken or shrimp.
Ingredients
Salad
- 4 oz vermicelli noodles
- 2 cups julienned carrots
- 1/2 cup fresh leaf parsley or cilantro
- 1/2 cup chopped basil
- 1/4 tbsp chopped mint
- 6 Persian cucumbers thinly sliced
- 1 cup sliced red pepper
- 1/4 Jalapeño pepper (optional)
- 1 cup snow peas or sugar snap peas sliced
- 1 romaine heart or bib lettuce thinly sliced
Peanut Dressing
- 2 tbsp roasted salted peanuts, chopped
- 1/4 cup creamy peanut butter
- 2 tbsp fresh lime juice
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 1 tsp siracha
- 1/2 tsp finely grated fresh ginger
- 1 small clove garlic finely grated
- Optional~1 tbsp of water if the dressing needs to be thinner.
Instructions
- Put the noodles in a large bowl and cover with boiling water; let stand 3 minutes, then drain and rinse under cold water to cool. Drain the noodles well and transfer to a large bowlUse kitchen sheers or a knife to snip the noodles a handful of times.Add the sliced vegetables, parsley, basil, mint, cucumbers, and romaine to the bowl with noodles.
- Add the peanut dressing and toss to coat the noodles and vegetables. Top with Tofu, shrimp or chicken. Transfer to a serving bowl and sprinkle with chopped peanuts.
Peanut Dressing
- Shake together peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, siracha, ginger and garlic in a small bowl.
- You could use a mason jar with a lid to make the dressing. That way it is easy to shake and store in the refrigerator.HAPPY EATING!!
To purchase the plates tap here// Vietri
