Spring roll salad

I love big, crunchy, filling salads with lots of tastes and textures.  This salad happened one day while trying to make spring rolls and the filling just wouldn't stay in. So, I decided to put it all in a big bowl and chop it up. It's so much easier and less time consuming.  Plus, I never quite liked the taste and texture of rice paper wrappers. Now all the ingredients can mix in one big happy bowl!

Don't feel like you have to add all the ingredients for a great salad. Use what you have on hand and have fun with it. The dressing is delicious and it will taste just as great with just a few ingredients. This salad is a great source of fiber and antioxidants. Remember, eat a rainbow of colors everyday.


2 cups purple cabbage, sliced thin

1 small zucchini, cut into matchsticks

1 large carrot, shredded

1/2 large cucumber, cut into matchsticks

1 red or yellow pepper, sliced thin

1 cup steamed edamame

1 green onion, sliced thin

1 ripe avocado, sliced

1 cup fresh sprouts - optional

1/4 cup fresh basil, mint, cilantro, or parsley

1/4 cup toasted sesame seeds

Place all ingredients in a large bowl.


1/4 cup water

1/4 cup peanut butter or other nut butter

1 lime juiced, about 2 T

1 T Tamari

1 large clove crushed garlic

1 tsp. fresh ginger

1/2 tsp. hot sauce or chili sauce

Blend altogether in blender until smooth.

Pour over salad and top with toasted sesame seeds.

Toast sesame seeds in large frying pan over medium heat for about 3 minutes. Stir often and don't leave unattended. Seeds and nuts burn quickly so stay close.

Try to use organic ingredients as much as possible. This salad makes 2 dinner size portions or 4 side salads. Make it for dinner and keep the rest for lunch the next day. Cut avocado as needed for it browns very quickly.