Spring Roll Salad

Celebrate the crunchy, chewy, tangy goodness of spring and summer with a salad that features 10 fresh, nutrient-rich veggies, along with avocado and a sprinkling of nuts. It’s cool and refreshing with just a little spicy heat for added flavor. 

Yields: 4 servings

Salad Ingredients:

• 1 ½ cups purple cabbage, finely shredded
• 1 ½ cups green cabbage, finely shredded
• 1 cup edamame
• 2 Persian cucumbers, finely chopped
• 2 carrots, finely shredded
• 1 jalapeno, finely chopped
• 1 avocado, chopped
• 1/4 cup green onions, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup fresh mint, finely chopped
• Sliced almonds for topping (optional)

Dressing Ingredients:

• 1 tbsp olive oil
• 1/3 cup almond butter
• 1 tbsp tamari or coconut aminos
• 1 tbsp rice vinegar
• 1 tsp sriracha
• 1 tbsp raw honey
• Half a lime, juiced
• 2 garlic cloves, roughly chopped
• 1 tbsp fresh grated ginger
• 1 or 2 tbsp water as needed to thin

Instructions:

1. Make your dressing by adding everything to a blender or using an immersion blender. Blend until smooth. Taste and adjust accordingly. Set aside.
2. Assemble your salad ingredients in a large serving bowl. Top with dressing, mix well and enjoy!

Pro Tips:

• Use a mandolin or vegetable peeler to keep the cabbage paper thin.
• Add ¾ cup cooked rice noodles or shirataki noodles for chewy texture.
• Add 1 lb tofu or cooked chicken or shrimp for protein.