Zesty Summer Roll Salad
Who can resist cool, fresh summer rolls? Veggies and tofu rolled up in rice paper and a hoisin-style dipping sauce is the essence of summer. Speaking of summer, though, I was craving summer rolls but I was hot and didn’t want to roll them up, I just wanted to enjoy the familiar flavors. Thus, the summer roll salad, with the lively sauce stirred through it, was born.
This is a great mixture of raw and cooked foods. The only thing you’ll need to turn the stove on is for cooking the noodles. (Some brands allow you to soak the noodles to softness in very hot water, too, so that is also an option.)
This main dish is easy and quick to make and pretty adaptive to whatever veggies or plant proteins you have on hand. It’s full of fresh, crunchy veggies, hearty tofu and comforting noodles. Lovely additions for the top? Fresh mint, Thai basil, toasted peanuts (coarsely chopped or not), sesame seeds, additional chili sauce, lime wedges, nori crumbles, etc.
Veggies and Tofu
3 carrots, peeled and cut into thin julienne strips
1 large cucumber, peeled, cut into half, remove seeds, and cut into julienne (with Persian or English cucumbers, just peel and cut into julienne)
4 - 5 scallions, sliced thin
1 - 2 jalapenos (optional), seeded and sliced thin
1 cup Boston, butter, bib or romaine lettuce, roughly sliced
14 - 16-ounces baked, marinated tofu (homemade or store bought), cut into batons or cubes
16-ounces thin Asian rice noodles (I used this one)
Summer Roll Salad Sauce
½ cup tamari or soy sauce
4 tablespoons smooth natural peanut butter
2 tablespoons molasses
1 tablespoon maple syrup
1 tablespoon toasted sesame oil
2 tablespoon fresh lime juice or rice vinegar
½ tablespoon fresh garlic, minced
2 teaspoons Asian chili sauce, like sriracha (optional)
Prepare your veggies and tofu and put them in a large bowl.
Start heating up water for your rice noodles. As the water heats to come to a boil, prepare your sauce by stirring the ingredients together in a medium bowl.
Cook the noodles as the package indicates and drain. Rinse with cold water all over and drain. Pour the noodles in with the veggies and tofu, pour the sauce over that and quickly but gently stir until everything is coated. Tongs work great for this.
Allow to chill for 30 minutes to an hour. Gently stir again. Adjust seasonings and serve chilled with any additional add-ins.
Who can resist cool, fresh summer rolls? Veggies and tofu rolled up in rice paper and a hoisin-style dipping sauce is the essence of summer. Speaking of summer, though, I was craving summer rolls but I was hot and didn’t want to roll them up, I just wanted to enjoy the familiar flavors. Thus, the summer roll salad, with the lively sauce stirred through it, was born.
This is a great mixture of raw and cooked foods. The only thing you’ll need to turn the stove on is for cooking the noodles. (Some brands allow you to soak the noodles to softness in very hot water, too, so that is also an option.)
This main dish is easy and quick to make and pretty adaptive to whatever veggies or plant proteins you have on hand. It’s full of fresh, crunchy veggies, hearty tofu and comforting noodles. Lovely additions for the top? Fresh mint, Thai basil, toasted peanuts (coarsely chopped or not), sesame seeds, additional chili sauce, lime wedges, nori crumbles, etc.
Veggies and Tofu
3 carrots, peeled and cut into thin julienne strips
1 large cucumber, peeled, cut into half, remove seeds, and cut into julienne (with Persian or English cucumbers, just peel and cut into julienne)
4 - 5 scallions, sliced thin
1 - 2 jalapenos (optional), seeded and sliced thin
1 cup Boston, butter, bib or romaine lettuce, roughly sliced
14 - 16-ounces baked, marinated tofu (homemade or store bought), cut into batons or cubes
16-ounces thin Asian rice noodles (I used this one)
Summer Roll Salad Sauce
½ cup tamari or soy sauce
4 tablespoons smooth natural peanut butter
2 tablespoons molasses
1 tablespoon maple syrup
1 tablespoon toasted sesame oil
2 tablespoon fresh lime juice or rice vinegar
½ tablespoon fresh garlic, minced
2 teaspoons Asian chili sauce, like sriracha (optional)
Prepare your veggies and tofu and put them in a large bowl.
Start heating up water for your rice noodles. As the water heats to come to a boil, prepare your sauce by stirring the ingredients together in a medium bowl.
Cook the noodles as the package indicates and drain. Rinse with cold water all over and drain. Pour the noodles in with the veggies and tofu, pour the sauce over that and quickly but gently stir until everything is coated. Tongs work great for this.
Allow to chill for 30 minutes to an hour. Gently stir again. Adjust seasonings and serve chilled with any additional add-ins.
Vegan, Recipe, Summer Rolls, Salad, Asian, Appetizer, Summer, Cold Dish, Savory, Hoisin