Vegetable and Cashew Salad Rolls with Peanut Sauce
Peanut sauce
  • 3tbsp peanut butter
  • 1 1/2tbsp rice wine vinegar
  • 1tsp sesame oil
  • 1/2tsp tamari
  • 4tbsp wateror more as required
  • 1/2tsp grated gingerroot
  • 2 garlic clovespeeled and crushed
  • 1/4tsp crushed red pepper flakes
Salad rolls
  • 8 rice paper wrappers
  • 18 Fresh mint leaves
  • 4 radishesthinly sliced
  • 8 butter lettuce leaves
  • 5 broccoli floretsthinly sliced
  • 24in cashewspulsedfood processor to pea-sized pieces
  • 2 medium carrotscut into matchsticks
  • 1cup Baby spinach leaves
  1. In small bowl, combine peanut butter, rice wine vinegar, sesame oil, and tamari. Add water, a little at a time, and mix slowly with a fork or spoon to gradually loosen the stiff peanut butter mixture. Once sauce is smooth, if you want a looser consistency, add more water, a teaspoon at a time. Once you’re happy with the consistency, add gingerroot, garlic, and red pepper flakes; mix through, and then pack into a sealable container.
  2. To assemble rolls, first set out a clean cutting board for your workspace. Fill a wide, shallow bowl with hot (not boiling) water and, working quickly, soften one wrapper in water and lay it on your cutting board. Place 3 mint leaves and 3 radish slices on wrapper. Add lettuce, fill with cashews, a few slices of broccoli, and a few carrot matchsticks, and finally spinach. Roll tightly and repeat with remaining wrappers until you have 8 rolls. See tip for more wrapping advice.
  3. Pack in a sealable container, keep cold, and eat within 24 hours with spicy peanut sauce.
Recipe Notes

Per serving: 375 calories; 12 g protein; 22 g total fat (4 g sat. fat); 37 g total carbohydrates (6 g sugars, 4 g fiber); 174 mg sodium