Spring roll salad

This dressing is worth the long ingredient list. The veg base means it has an unusual texture, but the taste is surprisingly close to takeout sauce. This recipe makes 2 cups dressing, unless you can use it up quickly, half it. This salad is good for meal prep lunches.

Dressing ingredients

• Carrots, peeled and rough chop - 4 medium
• Onion, rough chop - ½ medium
• Ginger, rough chop - 1½ T
• Rice vinegar - ½ cup
• Tamari or soy sauce - ¼ cup
• Peanut butter - 6 T
• Maple syrup - 3 T
• Avocado oil - 2 T
• Sriracha - ½ tsp
• Toasted sesame oil - 1 tsp
• Salt - ½ tsp

Dressing directions

Blend until smooth.

Salad ingredients

• Cabbage, shredded - 2½ cups
• Carrots, shredded - 1 cup
• Edamame, shelled and cooked - 1 cup
• Red bell pepper, finely chopped - 1
• Cucumber, finely chopped - 1 cup
• Cilantro - 1 cup
• Scallions - 1 cup
• Vermicelli rice noodles, cooked and cut into bite-sized lengths - 3 oz
• Nuts, roasted and chopped - ⅓ cup (Optional, diva’s choice)
• Other optional additions: avocado, sesame seeds

Salad directions

Cool the edamame a bit. Combine all but the nuts and avocado if using in one big-ass bowl that also has a lid. Toss with 1 cup of the dressing or pour over, cover, and shake.

Source

star infinite food - Caitlin Greene via Instagram