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Monday, October 9, 2017

Recipe: Rice Paper Roll Salad with Creamy Peanut Dressing


I love rice paper rolls... but Jesse? Well, I think it’s safe to say he errs on the side of caution hating them. 

The list of reasons goes on and on... they’re chewy... they taste like plastic... the texture... they’re just plain weird

But I’m not a short order cook and I'm not cooking a bunch of different dinners - so when I feel like rice paper rolls, I’ve got to get creative.... and that’s where this rice paper roll salad comes in. 

You see, I’ve found a loophole. While Jesse hates rice paper wrappers, he’s okay with rice noodles - and this salad has been a huge favourite since the very first time trying it. Best of all? It’s so much easier than making rice paper rolls too!

And now that daylight savings has given us a little more light in the evenings? I had a chance to photograph it for you too. I suppose you could call it a Vietnamese Rice Noodle Salad - but we're sticking to what we call it at home.

So let me share the recipe with you >> 



Easy Vietnamese Rice Paper Roll Salad Recipe with Creamy Peanut Dressing - gluten free, vegan, low fat, clean eating recipe, egg free, dairy free, kid friendly - Rice Noodle Salad

Vietnamese Rice Paper Roll Salad Recipe
serves 2, easily multiplied 
gluten free, egg free, dairy free, clean eating recipe, low fat, vegan option

For the Salad: 
2 serves of cooked rice noodles, drained and rinsed in cold water (cook according to package directions) 
3 cups baby spinach, shredded
A handful of fresh thai basil and a few sprigs of mint, shredded*
1 large carrot, julienned (we cheat and use this peeler)
1 cucumber, julienned 
  • Assemble your prepared ingredients either separately on a plate as per the pictures - or add them to a bowl to mix everything together.
*You can also add fresh coriander/cilantro - but only if you like it! If you want to add more veggies, add some thinly sliced snow peas or capsicum/bell pepper strips. 


For the Chicken (could also be substituted with tofu): 
1 small chicken breast, thinly sliced 
1 tsp sesame oil
1 clove of garlic, crushed 
1 tbsp cornflour/cornstarch, dissolved in 1/4 cup water
Salt and pepper, to taste 
  • Heat a non-stick pan over a medium high heat. 
  • Add your oil, garlic and chicken and saute until cooked through. 
  • Add in your coconut aminos/soy and cornflour mixture and stir constantly until your mixture has thickened. Season to taste and add to your salad. 
For a Vegan Option: You could substitute the chicken with tofu... just don't ask me how as I'm not a tofu fan 😜

For the Peanut Dressing: 
1/4 cup (60g) smooth peanut butter
1/3 cup water
1 clove garlic, crushed
  • In a small saucepan, heat your peanut butter, water, garlic and tamari over a medium high heat, mixing until smooth and combined. You may find the mix seems to separate a little, but just keep stirring and it will come together!
  • Pour your dressing into a serving dish and set aside to cool slightly. 
  • Serve either on the side (so that your guests can add as much or as little as they like) or mixed into your noodle salad!
But tell me, what's one food everyone else seems to love but you just can't get?
And what's one food you love but everyone else doesn't?
I don't know what I don't like because the things I used to hate are now the things I love - but the one food I like that others don't is licorice!  


    
   
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