"Springroll Salad"
When a 15 year old boy who "doesn't like spicy" tries this salad and says "wow, this is SO GOOD, it tastes like spring roll" you know you've got something special.
Fun fact, this recipe is full of the colors of the rainbow, plant based and delicious. Remember, recipes are always designed as a guide to inspire you in the kitchen. If peppers aren't your vegetable of choice, try substituting with shredded cabbage or carrots. Get creative and love every bite of this.
This salad is a great recipe to scale up and meal prep for the family..
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Ingredients:
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Mango Chili Chakra Dressing, see recipe, ½-1 cup
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1 block of ramen noodles, cooked, rinsed and chilled (we used lotus foods)
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Baby Arugula, 1 ½ cups
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*Cucumber and Pepper Pico, 1 cup
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Sliced Almonds, toasted, ¼ cup
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Roasted Pepitas, ¼ cup
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Coconut Flakes, unsweetened, 2 Tbsp.
Preparation Method:
For the cucumber and pepper pico: We added ½ cup diced cucumbers, ¼ cup each red and orange bell peppers, juice of ½ lime and pinch of sparkle salt. You can also skip this step and add them directly to the salad.
Place cooked and chilled noodles in a bowl.
Add baby arugula, cucumber and pepper pico, almond, pepitas and coconut flakes. Pour ½ cup dressing along side of the bowl and toss to coat.
If your feeling a little saucy, you can always add more dressing to taste… we did!
This salad is great for meal prep mason jar salads. Simply add 1/4-1/2 cup of dressing in the base of the jar (we used 16 oz. mason jars). if you're using 1 qt. jars double the recipe:)
Alternative Flavor Options:
