You know those foods that you can eat 3 days in a row and still look forward to the next day?  For me those are Spring Rolls.  I swear, that could be my lunch every day for an entire week, and I would still find them jammin!

Not only do I like the taste of them, but they are also a smart lunch. Lets break it down…thin rice wrapper filled with lettuce, red cabbage, carrots, tofu, rice noodles and cilantro. And then you get that awesome sweet, savory, tangy, decadent, peanut dipping sauce. Just enough fat and sugar to make each bite of the spring roll a treat! I’m kind of obsessed with Kevita’s probiotic drinks right now, so my perfect lunch would pair the spring rolls with one of those, maybe a nice Miso soup, and a big apple. Yes. That would be good.

They are even fun to make with the kids. I get all of the ingredients ready and then they get to personalize their rolls, making them assembly style, with just the right amounts of each item for their individual tastes. Anytime kids get a chance to be in control of their food, there’s a better chance that they are going to like it and eat more of it. Double bonus- its an ‘eat-with-your-hands’ meal! Kids definitely love when they get to eat with their hands.

But…sometimes you don’t feel like doing the whole rigamarole (is that a real word?) Or most likely, like me, you just don’t have the time.

Enter this salad.

Secret (or not really anymore because I just announced that I was telling you) you can use a bagged salad mix with lettuce, red cabbage and carrots! I don’t know about you, but sometimes I just have stuff to do! The point is less work. Dressing. Noodles. Tofu. Salad.

Salads are great pack up lunch meals too, because the ingredients don’t suffer from being in the refrigerator all morning. When you put them all together, its actually being done for the first time, and your salad is fresh as can be!

Use my salad amounts as suggestions. Want more carrots…put in more carrots. More noodles your thing…do that. Its gonna be a veggie filled lunch so whatever you do, you’ll be doing pretty good.

Spring Roll Salad with Peanut Dressing

Serving Size: 1 large or 2 small salads

Ingredients:

Salad:

3 cups Romaine or Iceberg lettuce

1/3 cup Red Cabbage, shredded

1/3 cup Carrot, shredded

15-20 Cilantro leaves (plus more for garnish)

1-2 oz Rice Noodles, cooked according to package directions (I used Maifun noodles)

1/2 cup Tofu (pressed and cubed)

*optional: chopped peanuts for garnish

Peanut Dressing:

Yield: approx 2 cups

3/4 cup smooth peanut butter

2 Tablespoons rice vinegar

2 Tablespoons soy sauce

3 Tablespoons maple syrup

1/2 teaspoon fresh ginger, grated

1 med garlic clove, pressed

1 1/2 teaspoons toasted sesame oil

1/2 medium lime, juiced

1 teaspoon molasses

1/4 teaspoon chili paste

1/2 cup coconut milk- warmed

Procedure:

Add all of the peanut sauce ingredients, except for coconut milk, to a large bowl. Mix with a whisk until well blended. Add the warmed coconut milk carefully, and whisk until Smooth. Set aside.

In another large bowl, place the lettuce, cabbage, carrot, cilantro and 1/4 cup (or to taste) of the peanut dressing and toss until well coated.

Add the noodles and the cubed tofu, and toss gently. Garnish with cilantro and chopped peanuts.

The dressing can also be used as a dipping sauce and will keep for a about a week in the refrigerator. It thickens after it has been refrigerated, so bring it to room temperature, or gently heat, if you are going to use it as a salad dressing.

Also, if your noodles have been refrigerated overnight, make sure to run them under some hot water and drain them before putting them in the salad. Cold noodles are no bueno.

Enjoy!