WBB Spring Roll Salad w/ Peanut Sauce

We can’t get enough of this crunchy deliciousness, especially when you add in some protein on top like air-fried tofu, chicken breast, or even BBQ shrimps! I always make a double batch of dressing and make sure there are left overs for the next day. This salad is full of color ( eat the rainbow) and taste. Best to prep ingredients ahead if you know you are limited on time, but it’s worth it!

Ingredients:

1 package of thin / med rice, brown rice, or soba noodles

2 cups of carrots julienned ( I use my julienne peeler)

2 cups cucumber sliced

1/2 head of red cabbage sliced in thin strips ( use a sharp knife or a mandoline)

2 bell peppers ( red and yellow) sliced in thin strips

2 lg green onions( scallions) chopped

1/4 cup chopped cilantro

1/4 cup peanuts

1 teaspoon avocado oil

Peanut Sauce

1 small knob of grated fresh ginger ( optional)

2 cloves of grated, or pressed garlic

1/2 cup peanut butter

2 fresh limes juiced ( 4 tbsp)

3-4 tablespoons of low sodium soy sauce or tamari

1 teaspoon sriracha or cayenne pepper ( optional)

4 teaspoons of toasted sesame oil

5 teaspoons of honey or maple syrup

2 tablespoons of rice vinegar

Place all dressing ingredients in a blender and blend until smooth. Add a bit of water if too thick. Place in a glass jar. This will keep for 3 days, so you can prep before!

Instructions:

Read directions for cooking the noodles. Remember to give them a stir as they tend to clump while cooking. Drain and rinse in cool water. Add 1 tsp + of sesame ( or a neutral oil/ avocado oil and stir to prevent sticking) Set aside.

Add all sliced and chopped veggies to a large serving bowl. Add noodles and toss gently with hands.

Add some of the dressing and toss again until coated ( there may be some left you can save or serve on the side)

You may adjust to taste. Salt, lime, peanuts, cilantro and chili flakes.

Add your favorite protein : Tofu, chicken, chickpeas, shrimp, tempeh, fish or as is.

Enjoy!

🥕 Fermented Dill Carrots

These crunchy carrots are naturally fermented, creating beneficial probiotics that help support a healthy gut. They make a refreshing snack and are perfect alongside sandwiches, salads, or summer picnics.

Ingredients:

1 pound carrots, peeled and cut into sticks

2 cups filtered water

1 tablespoon sea salt

2 cloves garlic, smashed

2 sprigs fresh dill

½ teaspoon black peppercorns

Instructions:

Dissolve the salt in the water to make a brine.

Place the carrots, garlic, dill, and peppercorns into a clean wide-mouth jar.

Pour the brine over the vegetables, ensuring everything remains submerged.

Cover with a fermentation lid or loosely fitted lid.

Allow to ferment at room temperature for 5 to 7 days, checking daily.

Once the carrots reach your preferred tanginess, transfer the jar to the refrigerator.

Pro Tip:

☀️ The warmer your kitchen, the faster the fermentation process will be. Start tasting around day 4.

Rainbow Salad with Ranch

One of my favorite go-to’s in Spring and Summer! And for my DF, Vegan friends, I have options for the ranch too. Enjoy !

Ingredients

• 1 cup cherry tomatoes, halved (Red)

• 1 cup shredded carrots (Orange)

• 1 cup yellow bell peppers, thinly sliced (Yellow)

• 1 cup cucumber, diced or spirlized zucchini (Green)

• 1 cup purple cabbage, thinly sliced (Purple)

• 1 cup cooked beets, diced (Indigo)

• 1 cup corn kernels (Yellow)

• 1 cup mixed salad greens (such as spinach, arugula, or lettuce)

• 1 handful of micro-greens

• Sliceded onion, scallions, olives, nuts and seeds toppings (optional)

Ingredients for the dressing:

• 1/2 cup mayonnaise ( or sub Veganaise )

• 1/4 cup organic milk or unsweetened plain almond milk (or any other unsweetened plant-based milk)

• 2 tablespoons fresh lemon juice

• 2 cloves garlic, minced

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)

• 1 tablespoon chopped fresh chives

• 1 teaspoon onion powder

• 1/2 teaspoon garlic powder

• Salt and black pepper to taste

Instructions:

Prepare all the vegetables as indicated in the ingredients list. You can either chop, dice, slice, or shred them according to your preference.

1. In a large salad bowl, combine all the vegetables along with the mixed salad greens. Toss gently to mix everything evenly.

2. In a medium bowl, ( I use my Vitamix blender) whisk together the mayonnaise and milk until smooth.

3. Add the lemon juice, minced garlic, chopped parsley, dill, chives, onion powder, garlic powder, salt, and black pepper to the bowl.

4. Stir well to combine all the ingredients thoroughly. Taste and add anything if needed. Pour the dressing into a glass jar and refrigerate to chill. Best is 30 minutes to blend flavors if you can wait that long.

5. Drizzle the dressing over the salad and toss gently to coat all the vegetables with the dressing.

6. Add Micro greens on top

7. Once the salad is evenly dressed, serve immediately as a colorful and nutritious addition to any meal!

8. Add a protein if desired and make this a main meal!

   If you want to travel with this or meal prep, place dressing in a small container , or add it first to the bottom of the jar then layer.

Note: My Thai peanut Sauce is also a delicious dressing option.