Vietnamese Summer Roll Salad

Recipe:

VIETNAMESE SUMMER ROLL
inspired SALAD
WITH TOFU + AVOCADO

PLANT-BASED | GLUTEN FREE OPTION

Total time: 30mins
Serves: 2

Nothing beats the delicious, fresh flavours of Vietnamese summer rolls with peanut dipping sauce. But as much as we love them, we’re not spending our evenings wrapping individual rice paper rolls for dinner. Which is why we created it in salad form. All the flavours we love, none of the hassle. In fact such little hassle that if you skip the tofu, this is an entirely no-cook recipe. Perfect for those hot summer evenings, or any time you’re craving the freshest flavours.

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INGREDIENTS

Peanut Sauce:

• 1/3 cup peanut butter

• 1 tbsp olive oil

• 1 tbsp soy sauce

• 1 tbsp honey

• 1 tsp rice vinegar

• 1 tsp sriracha

• 2 garlic cloves

• 1 tsp fresh ginger

• 1/2 lime, juiced

• Water to thin (1-2 tbsp if needed)

  Salad:

• 100 grams cooked and cooled rice noodles

• 1.5 cups purple cabbage (approx 1/4 of a red cabbabe)

• 2 small carrots

• Half a large cucumber

• 1/4 red chilli, diced

• 4 spring onions, sliced

• 1/4 cup coriander, chopped

• 1/4 cup mint, chopped

• Small handful roasted peanuts

• 1 avocado, diced

• 1 block super firm tofu (optional)

METHOD

1. Add all the ingredients for the peanut sauce to a blender and blend until smooth

2. Thinly slice the cabbage, peel the carrots into shin slices and slice the the cucumber into thin batons. Add them to to a bowl with all the other salad ingredients and toss to combine

3. If adding tofu, cut it into small cubes and add to a bowl with a few spoonfuls of the peanut dressing. Add a drizzle of sesame oil to a pan over a medium heat. Add the coated tofu and cook for 7-10mins, or until slightly charred and crispy on the outside.

4. Add the peanut sauce to the salad and stir to thoroughly combine. Serve topped with the tofu and enjoy.