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.
- 1/2 cup finely chopped onion
- 3 cloves garlic (minced)
- 1/4 – 1/2 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
- 1 – 2 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:
- 2 – 3 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
- In a small saucepan, cook the onion, garlic, and red pepper flakes in oil until soft, about 4 minutes.
- Whisk in the remaining ingredients, and simmer while stirring, about 1 minute.
- Set aside until right before serving.
- 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:
- 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.
- Put the remaining ingredients all into separate serving bowls and lay them out on your serving table.
- 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.
- 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!
Serve with peanut sauce, ginger vinaigrette, extra hoisin sauce and Sriracha sauce if you like!