5 from 9 votes
Raw Summer Roll Salad with Almond Butter Vinaigrette
This paleo- and vegan-friendly salad tastes just like a sushi summer roll without all the work—it's ready in 15 minutes!
Prep Time
15 mins
Total Time
15 mins
Servings:
4
Calories:
244 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
For the salad:
- 2 carrot small
- 1 cucumber medium
- 2 cups red cabbage chopped
- 1/2 red bell pepper thinly sliced
- 1/2 yellow bell pepper thinly sliced
- 2 teaspoons Serrano pepper minced, about 1/2 a pepper
- 4 cups spinach firmly packed, fresh
- 1/2 cup cilantro roughly chopped
- 1/3 cup green onion sliced
- 2 1/2 tablespoons mint minced, fresh
- 2 1/2 tablespoons Thai basil minced
- 1 tablespoons lime juice fresh
- 1 teaspoon agave syrup
- salt to taste
For the dressing:
- 1/4 cup almond butter creamy
- 4 teaspoons lime juice fresh
- 2 teaspoons rice vinegar gluten-free
- 2 teaspoons ginger minced, fresh
- 1 teaspoon agave syrup
- 2 1/2 tablespoons coconut oil melted
- Pinch salt
Instructions
Make the Salad:
- Peel the skin off the carrots. Use a vegetable peeler to shave them into thin strips. Place carrot strips in a very large bowl.
- Peel the hard, dark skin off the cucumber. Shave the cucumber with a vegetable peeler until you begin to see the seeds. Place shaved cucumber in the bowl with the carrots. Discard cucumber seeds.
- Add to the bowl the chopped cabbage and the red, yellow, and serrano peppers. Toss to mix. Add the spinach, cilantro, green onion, mint, and Thai basil. Toss again to mix.
- In a small bowl, stir together 1 tablespoon of lime juice and 1 teaspoon of agave. Pour the mixture over the vegetables. Toss to coat evenly and season to taste with salt.
Cup of Yum
Make the Dressing:
- In a medium, microwave-safe bowl, heat the almond butter until it's smooth and melted. Stir in the lime juice, rice vinegar, ginger, and agave until evenly mixed.
- Whisk the liquid mixture while slowly pouring in the melted coconut oil until the dressing thins out slightly and the oil is well mixed in. Stir in a pinch of salt.
Dress the Salad:
- Pour the dressing over the salad. Toss well until all the vegetables are evenly coated.
- Serve immediately.
Nutrition Information
Calories
244kcal
(12%)
Carbohydrates
20g
(7%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Sodium
64mg
(3%)
Potassium
728mg
(15%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
9385IU
(188%)
Vitamin C
92mg
(102%)
Calcium
146mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 244
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 64mg | 3% |
| Potassium | 728mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 9385IU | 188% |
| Vitamin C | 92mg | 102% |
| Calcium | 146mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.