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Salad Roll Salad

Beth Hornback | Pass the Plants
  • 20 minutes
  • Serves 8

INGREDIENTS

1 cup

Bean sprouts

1/2

head Cabbage, purple

2

Carrots

1 tbsp

Ginger, fresh

2

Green onions

1/2 cup

Mint, fresh leaves

1

Red bell pepper

1/2

head Romaine lettuce

2

Zucchini, small

1

inch Chipotle pepper adobo

1/2 cup

Coconut milk, canned

1 tbsp

Maple syrup

3 tbsp

Peanut butter

1 tbsp

Tamari or soy sauce

8 oz

Rice noodles, thin

1 pinch

Salt and ground black pepper

1/4 cup

Rice wine vinegar

2 tsp

Sesame oil, toasted