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Summer Roll Salad Bar


Description

These Summer Roll Salad Bowls are a delicious make-your-own dinner!  Set out all the makings of a Summer Roll, then let everyone dish up.  Serve with a peanut sauce and ginger dressing.


Scale

Ingredients

Peanut Sauce:

  • 1/2 cup finely chopped onion
  • 3 cloves garlic (minced)
  • 1/41/2 teaspoon dried hot red pepper flakes
  • 2 tsp vegetable oil
  • 1/2 cup water
  • 6 tbsp creamy peanut butter
  • 3 tbsp hoisin sauce
  • 3 tsp tomato paste
  • 1 1/2 tsp sugar

Ginger Vinaigrette:

  • 12 tbsp freshly grated ginger (and the juice)
  • 1 tbsp honey
  • 6 tbsp soy sauce
  • 1/3 cup rice wine vinegar
  • 1/4 tsp red pepper flakes

Summer Roll Salad:

  • 23 boneless skinless chicken breasts
  • 2 cups pre-cooked & deveined shrimp
  • 1/2 head of a small purple cabbage, shredded
  • 4 carrots, sliced into thin sticks about 2 long
  • 1/2 cucumber, sliced into thin sticks about 2 long long
  • bunch of green onions, sliced thinly
  • bunch fresh cilantro, chopped
  • bunch fresh mint
  • limes, cut into small wedges for a garnish
  • 1/2 cup dry roasted peanuts
  • hoisin sauce for additional dressing
  • Sriracha sauce
  • 8 oz of rice vermicelli noodles

Instructions

Peanut Sauce:

  1. In a small saucepan, cook the onion, garlic, and red pepper flakes in oil until soft, about 4 minutes.
  2. Whisk in the remaining ingredients, and simmer while stirring, about 1 minute.
  3. Set aside until right before serving.

Ginger Vinaigrette:

  1. In a small bowl, whisk together the soy sauce, honey, rice wine vinegar, ginger and red pepper flakes. Set aside until right before serving.

Summer Roll Salad:

  1. First cook the chicken. I like to poach mine in water: just add enough water to cover the chicken, then simmer until the chicken is fully cooked – about 15-20 minutes. Then using your hands, shred it up. Put it into a serving dish. Or if you want to make things really simple, use a grocery store rotisserie chicken.
  2. Put the remaining ingredients all into separate serving bowls and lay them out on your serving table.
  3. Right before you are ready to eat, cook your noodles according to package directions. I always cook my noodles last because rice noodles get really sticky if they sit too long.
  4. Now it’s just up to you and your eaters how to make their own salads! I like to start with the noodles first, then add a little ginger vinaigrette, then the salad fixings, topped off with mint, cilantro, peanuts and a dollop of peanut sauce!

Notes

Serve with peanut sauce, ginger vinaigrette, extra hoisin sauce and Sriracha sauce if you like!