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Salad Rolls

on April 8, 2013

April 7th, 2013 032

This is one of those things that I think I just might eat every day for the next year.

So good.

By all of the ingredients, chop everything up at once, store it in the fridge and you have what you need to assemble a roll or two whenever you like!

By taking those few extra minutes to chop more than you would need for one serving, you’re ensure that eating as healthy as possible IS possibly throughout the week… your beautiful body will be so grateful.

Cooking with a couple of beauties today, this is what we used…

  • 1 red pepper
  • 2 carrot
  • 2 beets
  • 1/2 head of red cabbage
  • 2 avocados
  • green onions
  • basil
  • cilantro
  • fresh lime juice

Thinly slice your red pepper… grate your carrots, beets and cabbage – a food processor works well for this, and even better if someone’s significant other does all the work!  🙂  … slice your avocado into small wedges and chop up your green onions.

Soak your rice paper… we found that about fifteen seconds worked the best.   Note: five minutes is WAY too long! 

Lay the rice paper onto a flat surface (cutting board or a plate will do) and stack your choice of veggies in the middle.

We started with avocado, then red pepper, followed by the cabbage, carrots and beets. Then added a few basil leaves and a generous pinch of cilantro. Squeeze a bit of lime juice (we used one wedge per roll) over the top and roll those babies up!

April 7th, 2013 016

Take the edge closest to you and cover up all of your goodness.  Tuck it in as snug as a bug in a rug and then fold in your sides.  Roll the roll so that the last half of the paper seals it all shut.

Voila!  🙂

Now you’re thinking…  why do I see garlic and ginger in that picture?

So glad you asked!  🙂

A salad roll is fantastic all on its own, but when it has a little peanut sauce to dance with…  unbelievable!

What you’ll need for the peanut dipping sauce…

  • 1/2c peanut butter
  • 1/2c water
  • 1/2c apple cider vinegar
  • 2tbsp of agave
  • 2tbsp coconut aminos (or gf tamari)
  • 1tsp freshly grated ginger
  • 2 cloves crushed garlic

Place all of this into a pot and whisk it together over low heat until it’s all combined and happy.

Double the recipe and keep in in the fridge for a week or so – it’s wonderful with just about anything!

Let’s all have this for lunch today, k?   🙂

We hope you enjoy this one as much as we do!

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Happy, healthy eating y’all!

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