Summer Roll Salad with Easy Peanut Sauce

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

⅓ 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:

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:

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

0 servings

Serving size

1/4 salad

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Summer Roll Salad with Easy Peanut Sauce