Servings
Font
Back
0 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 small carrots
  • 1 medium cucumber
  • 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 fresh spinach firmly packed
  • 1/2 cup cilantro roughly chopped
  • 1/3 cup green onion sliced
  • 2 1/2 tablespoons fresh mint minced
  • 2 1/2 tablespoons Thai basil minced
  • 1 tablespoons fresh lime juice
  • 1 teaspoon agave
  • salt to taste
For the dressing:
  • 1/4 cup creamy almond butter
  • 4 teaspoons fresh lime juice
  • 2 teaspoons gluten-free rice vinegar
  • 2 teaspoons fresh ginger minced
  • 1 teaspoon agave
  • 2 1/2 tablespoons coconut oil melted
  • Pinch of salt

Instructions

Make the Salad:
    Cup of Yum
  1. Peel the skin off the carrots. Use a vegetable peeler to shave them into thin strips. Place carrot strips in a very large bowl.
  2. 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.
  3. 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.
  4. 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.
Make the Dressing:
  1. 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.
  2. 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:
  1. Pour the dressing over the salad. Toss well until all the vegetables are evenly coated.
  2. Serve immediately.

Nutrition Information

Calories 244kcal (12%) Carbohydrates 20g (7%) Protein 6g (12%) Fat 18g (28%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Sodium 64mg (3%) Potassium 728mg (21%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 9385IU (188%) Vitamin C 92mg (102%) Calcium 146mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

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.