Salade façon rouleau de printemps by @le.renard.et.les.raisins

≈ 25 min

2 servings

🥒

0.5

Cucumber

🥕

2

Carrot

🥬

0.25 head

White cabbage

🧅

2

Spring onion

🥜

30 g

Roasted peanuts

🌿

15 g

Coriander

🌿

15 g

Mint

🫚

15 ml

Pickled sushi ginger

🥑

1

Avocado

🥭

1

Mango

🫘

200 g

Marinated tofu

🍚

100 g

Rice

🥜

20 g

Peanut butter

🥢

45 ml

Salted soy sauce

🫗

15 ml

Toasted sesame oil

🌶️

0.5 g

Chili

🫚

0.5 g

Ground ginger

🧄

3 g

Garlic powder

🍶

15 ml

Dairy-free cider vinegar

🍯

2.5 ml

Agave syrup

🧂

0.75 g

Salt

⚫

0.25 g

Pepper

  1. Boil

    Bring water to a boil with the electric kettle.

  2. Soak
    • rice noodles

    Soak the rice noodles in boiling water until tender, about 5 minutes.

  3. Drain
    • rice noodles

    Drain the rice noodles and rinse them under cold water.

  4. Grate
    • cucumber
    • carrot

    Grate the cucumber and carrots into a large mixing bowl.

  5. Shred
    • white cabbage

    Shred the white cabbage and add it to the bowl.

  6. Chop
    • spring onion
    • fresh coriander
    • Roasted peanuts

    Chop the spring onions, coriander, mint, peanuts, and optional pickled sushi ginger.

  7. Add
    • spring onion
    • fresh coriander
    • Roasted peanuts

    Add the chopped herbs, peanuts, spring onions, and optional ginger to the salad.

  8. Dice
    • avocado
    • mango

    Dice the avocado and mango into bite-sized cubes.

  9. Add
    • avocado
    • mango
    • marinated tofu

    Add the avocado, mango, optional marinated tofu, and noodles to the salad.

  10. Whisk
    • peanut butter
    • salted soy sauce
    • toasted sesame oil

    Whisk the peanut butter, soy sauce, sesame oil, apple cider vinegar, and agave syrup in a small bowl.

  11. Stir
    • chili powder
    • ground ginger

    Stir chili powder, ground ginger, garlic powder, salt, and black pepper into the dressing.

  12. Pour
    • peanut butter
    • salted soy sauce
    • toasted sesame oil

    Pour the dressing over the salad and toss until evenly coated.

Salade façon rouleau de printemps by @le.renard.et.les.raisins

≈ 25 min

2 servings

🥒

0.5

Cucumber

🥕

2

Carrot

🥬

0.25 head

White cabbage

🧅

2

Spring onion

🥜

30 g

Roasted peanuts

🌿

15 g

Coriander

🌿

15 g

Mint

🫚

15 ml

Pickled sushi ginger

🥑

1

Avocado

🥭

1

Mango

🫘

200 g

Marinated tofu

🍚

100 g

Rice

🥜

20 g

Peanut butter

🥢

45 ml

Salted soy sauce

🫗

15 ml

Toasted sesame oil

🌶️

0.5 g

Chili

🫚

0.5 g

Ground ginger

🧄

3 g

Garlic powder

🍶

15 ml

Dairy-free cider vinegar

🍯

2.5 ml

Agave syrup

🧂

0.75 g

Salt

⚫

0.25 g

Pepper

Preparation Steps

  1. Step 1/12

    Bring water to a boil with the electric kettle.

  2. Step 2/12

    Soak the rice noodles in boiling water until tender, about 5 minutes.

    🍜rice noodles
    🥣large mixing bowl
    🧺colander

  3. Step 3/12

    Drain the rice noodles and rinse them under cold water.

    🍜rice noodles
    🧺colander

  4. Step 4/12

    Grate the cucumber and carrots into a large mixing bowl.

    🥒cucumber
    🥕carrot
    🧀box grater
    🥣large mixing bowl

  5. Step 5/12

    Shred the white cabbage and add it to the bowl.

    🥬white cabbage
    🔪chef's knife
    🪵cutting board
    🥣large mixing bowl

  6. Step 6/12

    Chop the spring onions, coriander, mint, peanuts, and optional pickled sushi ginger.

    🧅spring onion
    🌿fresh coriander
    🌿fresh mint
    🥜roasted peanuts
    🫚pickled sushi ginger
    🔪chef's knife
    🪵cutting board

  7. Step 7/12

    Add the chopped herbs, peanuts, spring onions, and optional ginger to the salad.

    🧅spring onion
    🌿fresh coriander
    🌿fresh mint
    🥜roasted peanuts
    🫚pickled sushi ginger
    🥣large mixing bowl

  8. Step 8/12

    Dice the avocado and mango into bite-sized cubes.

    🥑avocado
    🥭mango
    🔪chef's knife
    🪵cutting board

  9. Step 9/12

    Add the avocado, mango, optional marinated tofu, and noodles to the salad.

    🥑avocado
    🥭mango
    🫘marinated tofu
    🍜rice noodles
    🥣large mixing bowl

  10. Step 10/12

    Whisk the peanut butter, soy sauce, sesame oil, apple cider vinegar, and agave syrup in a small bowl.

    🥜peanut butter
    🥢salted soy sauce
    🫗toasted sesame oil
    🍎apple cider vinegar
    🍯agave syrup
    🥣small bowl
    🥄measuring spoons
    🥄spoon

  11. Step 11/12

    Stir chili powder, ground ginger, garlic powder, salt, and black pepper into the dressing.

    🌶️chili powder
    🫚ground ginger
    🧄garlic powder
    🧂salt
    ⚫black pepper
    🥣small bowl
    🥄measuring spoons
    🥄spoon

  12. Step 12/12

    Pour the dressing over the salad and toss until evenly coated.

    🥜peanut butter
    🥢salted soy sauce
    🫗toasted sesame oil
    🍎apple cider vinegar
    🍯agave syrup
    🌶️chili powder
    🫚ground ginger
    🧄garlic powder
    🧂salt
    ⚫black pepper
    🥣large mixing bowl
    🥄spoon

Composition

Ingredients

Types

Vegetables, Nuts, Condiments, Fruit, Plant protein, Oils, Spices, Sweeteners, Seasonings

Ingredients

Cucumber, Carrot, White cabbage, Spring onion, Roasted peanuts, Coriander, Mint, Pickled sushi ginger, Avocado, Mango, Marinated tofu, Rice, Peanut butter, Salted soy sauce, Toasted sesame oil, Chili, Ground ginger, Garlic powder, Dairy-free cider vinegar, Agave syrup, Salt, Pepper

Notes

Cucumber (grated), Carrot (grated), White cabbage (grated), Spring onion (chopped), Roasted peanuts (chopped), Coriander (chopped), Mint (chopped), Pickled sushi ginger (optional, chopped), Avocado (cubed), Mango (cubed), Marinated tofu (optional, cubed, no amount given), Rice (1 or 2 nests, rehydrated in boiling water, or mung bean noodles), Peanut butter (heaped, for the sauce), Salted soy sauce (for the sauce), Toasted sesame oil (for the sauce), Chili (for the sauce), Ground ginger (for the sauce), Garlic powder (for the sauce), Dairy-free cider vinegar (for the sauce), Agave syrup (for the sauce), Salt (for the sauce, to taste), Pepper (for the sauce, to taste)

Allergens

Peanuts, Soy, Gluten, Sesame

Dietetics

Dietary regimen

Dairy-free, Egg-free, Lactose-free, High-fiber, Plant-based

Calories

435 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 48g, Fat: 23g, Fiber: 11g, Sugars: 15g

Nutritional Information

Minerals

Potassium: 850mg, Iron: 4.5mg, Calcium: 130mg, Sodium: 1450mg

Vitamins

Vitamin A: 850µg, Vitamin C: 55mg, Vitamin K: 75µg, Folate: 135µg

Preparation

Time Information

Preparation

20 minutes

Cooking

5 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

box grater, chef's knife, cutting board, large mixing bowl, small bowl, colander, measuring spoons, spoon

Appliances

Kettle

Type

Type

Type Of Dish

Salad, Main Course

Occasions

Lunch, Dinner, Meal Prep, Picnic

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

Vietnamese, Asian

Geographic

France, Europe

Various

Aspect

Texture

Crunchy, Crisp, Creamy, Chewy, Juicy

Flavors

Savory, Nutty, Fresh, Tangy, Sweet, Spicy, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard sooner in hot weather), fridge : 2 days (Store in an airtight container,Keep dressing separate when possible,Add avocado just before serving for best quality), freezer : (Not recommended because raw vegetables, avocado, mango, and noodles lose texture)