Summer Spring Roll Salad
A beautiful bowl of fresh crisp lettuce, veggies and herbs tossed with a mildly spicy vietnamese inspired vinagrette
Spring Roll Summer Salad Bowl
Mixed lettuces, shredded cabbage, Persians cucumbers, spicy hot peppers, green onion, pickled carrots, Thai basil, mint, bean sprouts, lime and a vietnamese style vinaigrette
1 Salad Mix
1/4 head Green Cabbage (thinly shredded)
1 Carrot (julienned)
1 Cup Mung Bean Sprouts
2 Green Onions (thinly sliced)
6-8 Snow Peas (julienned)
1 Package Traditional Pork Spring Roll
2-3 Mini Cucumbers
1/2 Zesty Hot Pepper (thinly sliced)
3-4 Leaves Thai Basil
1/4 Cup Tradition Spring Roll Vinaigrette
1-2 Tbsp Johnny's World Famous Rayu
1/2 Cup Cold Pressed Canola Oil
3-4 Leaves Fresh Mint
1 Fresh Lime
Cook Spring Rolls according to the package direction. Either baking or frying!
In a small mixing bowl add the Rayu and Traditional Spring Roll vinaigrette. Add a squeeze of fresh lime and a pinch of salt. Whisk together and then slowly drizzle in the cold pressed canola oil while continuously whisking until emulsified.
Assemble the Bowl! Add the lettuce as a base and then sprinkle your fresh veggies all around. Tear your fresh herbs and scatter around. Slice your spring rolls or keep whole and lay on top of the salad. Drizzle your vinaigrette all over and serve with a lime wedge.
This salad is very adaptable. Any veggies can work and you can replace the spring rolls with any protein you wish or just simply add the protein! As a base, try a vermicelli noodle!
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