GF DF V
Makes a large salad, serving 4 – 8 as a side dish
I love the complex flavour and crispy texture of fresh spring rolls! But I have yet to master wrangling rice paper around my fillings into neat, satisfying parcels of deliciousness so I don’t make them very often. Then, the other day, I started thinking that fresh spring roll ingredients would make a fantastic spring salad without the hassle of the rice paper. And so this salad was born…
What you need:
1 bok choi, roughly chopped into small pieces
3 medium carrots, grated
1 cucumber, chopped into small pieces
2 avocadoes, cut into small cubes
Large handful of fresh coriander, roughly chopped
1 large handfuls of cashew nuts, lightly toasted
1 tablespoon of toasted sesame oil
1 tablespoon of soy sauce (make sure this is gluten free if needed)
1 tablespoon of mild olive oil (or other mild oil)
1 tablespoon of vinegar (I used apple cider vinegar as that’s what I had, but you could use rice vinegar or white vinegar)
Salt to taste
What to do:
1. Place the chopped bok choi, grated carrots, chopped cucumber, avocado cubes, coriander and cashew nuts in a large bowl (no need to mix them yet!).
2. To make the dressing, mix together the sesame oil, soy sauce, olive oil and vinegar – I did this by putting them all in a small container with the tight-fitting lid and then shaking the container to combine them.
3. Pour the dressing over the vegetables in the bowl and then toss everything together until well combined. Taste and mix in salt as needed.
4. Serve cold or at room temperature.
Some, Some and Some 