Elevate your Salads Series - Spring Roll Salad

Everyone has their go-to salad (my family’s was spring mix, olive oil and apple cider vinegar), that they have stuck to for years. Delicious but repetitive.

As a private chef, I love taking a simple recipe and upgrading with a colourful garnish, or a variety of textures and flavours. This series is all about making salads exciting! Thinking outside the box and using elaborate techniques to create luxurious plates of vegetables.

Tip: Having a mandolin reduced chopping time significantly, just make sure you are using a finger guard or cut-safe glove

This salad specifically is inspired by the filling of a Thai fresh roll, tossed with a sesame soy vinaigrette.

Feel free to add baked tofu, grilled chicken breast or shrimp for extra protein.

Serves 4

Salad

• ½  Head of Red Cabbage, Shredded 

• ¼ Cup Cooked Vermicelli Rice Noodles

• 3 Scallions, Sliced 

• 2 Carrots, Julienned and Pickled

• 1 Red Bell Pepper, Sliced Thin

• ¼ Cup Peanuts 

• ¼ Cup Edamame, Shelled 

• ½ Cucumber, Julienned 

• 4 Sprigs Mint, Chopped

• Small Bunch Parsley or Cilantro, Chopped

Pickled Carrots 

• ¼ Cup Sugar

• ¼ Cup White Wine Vinegar

• 1 Bay Leaf

• ½ Tsp Pomegranate Molasses 

• ½ Tsp Fennel Seeds 

• 2 Carrots, Julienned

Sesame Soy Dressing

• 1 tbsp Minced Ginger

• 1 Clove Garlic, Minced

• 2 tbsp Soy Sauce

• 1 tbsp Agave

• ¼ Cup Rice VInegar

• 1 tbsp Sesame Oil

• 2 tbsp Avocado Oil

• ½ tsp Chili flakes

Method

1. Pickle Carrots;

   Bring sugar and vinegar to a boil in a small pot, pour over julienned carrots, fennel seeds, bay leaf and pomegranate molasses. Let sit for an hour minimum or overnight.

2. Make Dressing;

   Add all of the sesame soy dressing ingredients in a small food processor, and pulse until combined.

3. Assembly;

   Combine all of the ingredients in a large bowl. Mix thoroughly and toss with dressing. Garnish with chopped peanuts and mint.