Description

A vibrant, nourishing salad reimagining egg roll flavors with anti-inflammatory ingredients. Loaded with crisp veggies, protein, and a zesty ginger-garlic dressing for a quick, healthy meal.

Ingredients

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1 cup crispy rice noodles
1 cup cooked ground beef (or tofu/chicken as alternatives)
2 cups shredded cabbage
1 cup julienned carrots
1/2 cup chopped cucumber
1/4 cup chopped green onions
1 tbsp sesame seeds (optional)
1/2 cup shredded lettuce
Dressing: 2 tbsp tamari or coconut aminos
1 tbsp rice vinegar
1 tsp grated ginger
1 clove garlic, minced
1/2 tsp turmeric
1 tbsp sesame oil
1 tsp maple syrup
1 tbsp chopped roasted peanuts

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Instructions

Cook rice noodles according to package instructions and let cool
In a skillet, cook ground beef (or substitute) until browned and set aside
In a large bowl, layer cabbage, carrots, cucumber, green onions, lettuce, and rice noodles
Add cooked meat/alternative protein
Whisk dressing ingredients in a small bowl
Toss salad with dressing to coat
Top with sesame seeds and chopped peanuts

Notes

Use any firm tofu alternative if preferred
Customize with bell peppers, corn, or additional veggies
Dressing can be made in advance
Store leftovers in an airtight container for up to 2 days

Prep Time: 10
Cook Time: 10
Category: Dinner
Method: Stir Fry/Assemble
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 5g
Sodium: 300mg
Fat: 18g
Saturated Fat: 3g
Carbohydrates: 40g
Fiber: 4g
Protein: 22g
Cholesterol: 60mg