Vegetable and Cashew Salad Rolls with Peanut Sauce
Veggies and dip are a healthy road trip staple. Take them a step further in this recipe, inspired by Vietnamese-style salad rolls.
Ingredients
Peanut sauce
- 3 Tablespoons peanut butter
- 1.5 Tablespoons rice wine vinegar
- 1 Teaspoon sesame oil
- 1/2 Teaspoon tamari
- 4 Tablespoons water or more as required
- 1/2 Teaspoon ginger grated
- 2 garlic cloves peeled and crushed
- 1/4 Teaspoon crushed red pepper flakes
Salad rolls
- 8 rice paper wrappers
- 1 Bunch fresh mint leaves
- 4 radishes thinly sliced
- 8 butter lettuce leaves
- 5 broccoli florets thinly sliced
- 24 cashews pulsed in food processor to pea-sized pieces
- 2 medium carrots cut into matchsticks
- 1 Cup baby spinach leaves stems removed
Instructions
- In small bowl, combine peanut butter, rice wine vinegar, sesame oil, and tamari. Add water, a little at a time, and mix slowly with a fork or spoon to gradually loosen the stiff peanut butter mixture. Once sauce is smooth, if you want a looser consistency, add more water, a teaspoon at a time. Once you’re happy with the consistency, add gingerroot, garlic, and red pepper flakes; mix through, and then pack into a sealable container.
- To assemble rolls, first set out a clean cutting board for your workspace. Fill a wide, shallow bowl with hot (not boiling) water and, working quickly, soften one wrapper in water and lay it on your cutting board. Place 3 mint leaves and 3 radish slices on wrapper. Add lettuce, fill with cashews, a few slices of broccoli, and a few carrot matchsticks, and finally spinach. Roll tightly and repeat with remaining wrappers until you have 8 rolls.
- Pack in a sealable container, keep cold, and eat within 24 hours with spicy peanut sauce.