Summer Roll Salad

Serves 1
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Directions

  1. 1Cut the lettuce, carrots, and scallions into julienne strips.
  2. 2Slice the smoked tofu thinly.
  3. 3Coarsely chop the salted peanuts.
  4. 4Cut some fresh mint leaves into strips.
  5. 5Brown the tofu in a pan with 1 tablespoon of sesame oil (or EVO) and a little soy sauce until golden. Add Cajun seasoning if desired.
  6. 6In a bowl, emulsify the peanut butter with lime juice, sugar, and soy sauce.
  7. 7Once the sauce is a thick cream, dilute it with about 100-120 ml of water until it's fluid enough.
  8. 8Adjust the sauce for salt.
  9. 9Rehydrate the rice vermicelli in boiling water for one and a half minutes.
  10. 10Drain the vermicelli and cool it in iced water.
  11. 11Drain the vermicelli well and transfer it to a salad bowl.
  12. 12Add all the vegetables, including well-rinsed fresh soy sprouts, to the salad bowl.
  13. 13Season with the prepared sauce.
  14. 14Finish with fresh mint and chopped peanuts.

Ingredients

  • 350 g iceberg lettuce
  • 140 g tofu
  • 100 g soy sprouts
  • 2 scallions
  • 1 large carrot
  • 60 g broken salted peanuts
  • 50 g rice vermicelli
  • 1 handful fresh mint
  • 4 tbsp peanut butter
  • 2 tsp whole cane sugar
  • 1 tsp grated fresh ginger
  • 1 lime juice
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • cajun (optional)
  • 100 ml water
  • 120 ml water
  • salt

Equipment

bowlpansalad bowl

Tips

  • Dilute the peanut butter sauce with water until it's fluid enough.
  • Cool rice vermicelli in iced water after cooking to stop the cooking process.