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This recipe came out of a craving for veggies and color + yet another scroll through Instagram for inspiration.

Summer rolls can be made a million different ways, but this version incorporates most of my favorite elements – some sort of crunchy brassica, sweetness from carrots, the fresh crispness of cucumber, and a little kick of heat from pretty red chilis.

I also tried to recreate a slightly less suspect in color version of the sweet chili sauce often served with rolled appetizers – and then went a little heavier on the savory components because I really like to doctor my own sauces tableside.

Gluten-free, vegetarian

Summer Roll in a Bowl

The Salad

1 inch fresh ginger, sliced into thin matchsticks
1 medium carrot, shredded or cut into matchsticks
1 cucumber, sliced into half moons
1 clove garlic, minced
1 red chili, sliced into matchsticks
2 green onions, sliced into thin rounds
1.5 cups red cabbage, finely chopped
2 cups rice noodles, soaked in hot water 10 minutes to soften and drained

The Dressing

2 Tbsp. honey
Juice of 2 limes
1 Tbsp. sriracha
3 Tbsp. neutral oil (I used canola)
1 Tbsp. rice vinegar
1 Tbsp. soy sauce
1 Tbsp. fish sauce
2 tsp. red pepper flakes

Toppers

Big hand full chopped nuts for crunch and fat (I had roasted peanuts)
Big hand full chopped cilantro
Protein of choice (Simple poached chicken or shrimp would be great)

Boil water, add the rice noodles to a big bowl, and pour the boiling water over the noodles, making sure they are fully submerged. Let sit while you prep the rest o fly the salad.

Prep the salad veggies and add to a large bowl.

Whisk the dressing ingredients together and pour over the salad.

Drain the noodles and add to the salad + dressing, tossing to combine.

Let sit at least half an hour to combine flavors.

Add toppers, toss again and serve.

Serves 3 – 4