Making fresh salad rolls is easy. These Herby Kale Salad Rolls with Peanut Sauce are a fragrant, crunchy, and light addition to your usual lunch or dinner routine.
- ¾ cup organic peanut butter (I prefer crunchy, but go with what you like)
- 1 19oz can coconut milk
- 2 tbsp cup tamari
- 2 tsp Sriracha sauce
- 2 tbsp coconut sugar
- Juice of 1-2 fresh-squeezed limes. *Try one first, simmer, then add the other if necessary
- Sea salt to taste
- ¼ chopped cilantro
HERBY KALE SALAD ROLLS
- 1# of cooked chicken or ½ block firm tofu
- 1.5 tbsp grape seed oil
- Kosher salt
- 4 cups mixed kale and arugula, just kale, or other Asian-style mixed greens (e.g., mizuna, mustard leaf, etc.)
- 4 spring onions, sliced into thin rings
- A generous handful each of basil, mint, and cilantro
- Approximately 10 pieces of pickled ginger, or to taste – This is a matter of preference
- 10-12 large rice paper wrappers
- Combine all in a saucepan over medium heat. Simmer for approximately 10-15 minutes, whisking occasionally, until desired consistency is reached. Add water, a little at a time, to thin it out if necessary. *I find that my taste for this can change on the day. Sometimes I like it a little saltier, sometimes I like it a little sweeter, and sometimes I like it a little more on the sour side. Taste to adjust with tamari and/or salt. coconut sugar, and lime to your liking.
- This makes a lot of sauce. Feel free to use it as a veggie dip, thin it out as a salad dressing, top grilled chicken or tofu with it, or freeze it for later use.
HERBY KALE SALAD ROLLS
- If using tofu, wrap the block of tofu on several layers of paper towels and place a weighted object on top (e.g., bowl, large can, or cast iron skillet, etc.). Let it sit for 15 minutes to draw out the moisture, then cut the block of tofu horizontally into ½ inch slabs. Heat up a pan (preferably cast iron, or other non-stick) over medium heat. Meanwhile, sprinkle the tofu generously with kosher salt on both sides. When pan is heated add the grapeseed oil. Swirl to coat and place the tofu in the pan (do not overcrowd). Cook for about 5 minutes on each side, or until a crisp golden crust forms. Set aside to cool. Once cool, cut into length-wise strips, approximately a ½ wide.
- If using chicken, cut into thin strips.
- Toss the greens, spring onion, ginger, and herbs together in a large bowl.
- Fill a pie plate or round cake pan halfway with warm-hot water. Immerse the wrapper in the water for approximately 30 seconds, or until it is softened. Pull it up out of the water with both hands, being careful not to let it collapse on itself. Immediately spread it out flatly on a cutting board or counter.
- Put a handful of the mixed salad filling toward one side of the wrapper and top it with a slice of tofu. Fold that edge over. Tuck in the sides of the wrapper and continue to roll the filled wrapper, holding the sides in, until it’s closed and snug.
- Continue this process with each wrapper, changing your hot water halfway through. Place each finished roll on a plate and cover with a damp towel.
- To serve, slice each roll in half with a sharp knife. Serve the peanut sauce on the side.
recipe from : 80Twenty