Weekly Food Prep
Serves 1
Directions
- 1Shred cooked chicken in a stand mixer.
- 2Add mayo, fennel, dried cranberries, and pepper.
- 3Mix and store in a container.
- 4For the dense bean salad, add soy sauce, honey, and ginger to a bowl.
- 5Add edamame, zucchini, and green onions.
- 6Mix and store in a container.
- 7For the carrot ribbon salad, peel carrots into ribbons.
- 8Toss with green onions and ginger dressing.
- 9Mix and store in a container.
- 10Add garlic and olive oil to a small bowl.
- 11Add lemon juice, garlic and olive oil mix, tahini, and water to a food processor.
- 12Blend until smooth, then store in a container.
- 13For the summer rolls, fill rice paper with shrimp, lettuce, rice noodles, carrots, and red cabbage.
- 14Wrap each roll and store in saran wrap.
- 15For the peanut sauce, add peanut butter, hoisin sauce, garlic, and water to a jar.
- 16Mix well.
Ingredients
- chicken
- mayo
- fennel
- dried cranberries
- pepper
- soy sauce
- honey
- ginger
- edamame
- zucchini
- green onions
- carrots
- ginger dressing
- garlic
- olive oil
- lemon juice
- pita chips
- tahini
- water
- rice paper
- shrimp
- lettuce
- rice noodles
- red cabbage
- peanut butter
- hoisin sauce
Equipment
paper bagscontainers with lidsstand mixerlarge bowlwooden spoonsmall bowlvegetable peelerknifefood processorsaran wrap
Tips
- When storing summer rolls, wrap each one individually in saran wrap to prevent them from sticking together.
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