RECIPES

VIETNAMESE SPRING ROLL SALAD

This Vietnamese Spring Roll Salad is everything you love about spring rolls…chopped up into a fresh and zesty pasta salad. Feel free to make yours with shrimp, chicken, pork or tofu…or keep it simple with just veggies!

prep time: 25 MINUTES
cook time: 5 MINUTES
total time: 30 MINUTES
yield: 4 -6 SERVINGS

INGREDIENTS

SALAD INGREDIENTS:

8 ounces thin rice noodles
1 teaspoon toasted sesame oil
8 ounces cooked shrimp, diced*
1 English cucumber, julienned or diced
1 cup shredded carrots**
2/3 cup loosely-packed chopped fresh bean sprouts
2/3 cup loosely-packed chopped fresh cilantro
2/3 cup loosely-packed chopped fresh mint
1/3 cup chopped peanuts
half of a small green cabbage, cored and chopped**
1 batch Nuoc Cham Sauce (see below)

NUOC CHAM SAUCE INGREDIENTS:

1/4 cup lime juice
3 tablespoons rice vinegar
2 tablespoons fish sauce
2 tablespoons maple syrup
2 garlic cloves, minced
1 fresh Thai chili, thinly sliced (or 1/4 teaspoon crushed red pepper flakes)

INSTRUCTIONS

To Make The Rice Noodles: Cook rice noodles according to package instructions. Once they are cooked, rinse them with cold water under a strainer until completely chilled. Then transfer to a large mixing bowl, drizzle with sesame oil, and toss until the noodles are evenly coated with the oil.
To Make The Sauce: Whisk all ingredients together until evenly combined.
To Bring Everything Together: Add the remaining ingredients (shrimp, cucumber, carrots, bean sprouts, cilantro, mint, peanuts, cabbage, and sauce) to the noodles, and toss until evenly combined. Taste, and season with salt and pepper as needed.
Serve immediately (with extra lime wedges for squeezing!), or refrigerate for up to 3 days.

NOTES

*Feel free to substitute cooked chicken, pork, or tofu, if you prefer. Or you can just nix adding an extra protein entirely.

**To save a step, you can sub in 3 cups cole slaw mix for the cabbage and carrots. Or if you’re not a big fan of cabbage, you can also sub in butter lettuce (or any mild green) in place of the cabbage.

Author: Sam Hu | Ahead of Thyme
Total Time: 10 minutes
Yield: 4 servings
Diet: Vegetarian

CHOPPED ASPARAGUS SALAD

Chopped asparagus salad with Greek lemon dressing is the easiest and best spring salad ever - colorful, vibrant, flavourful, light, and crunchy.

INGREDIENTS

1/4 lb. asparagus (about half bunch), trimmed and cut into 2-inch pieces
3 cups mixed greens
15 oz. can chickpeas, rinsed and drained
1 cup grape tomatoes, halved
2 Persian cucumbers, halved and sliced
1/2 cup red onion, diced
1/2 cup kalamata olives, pitted
1/3 cup feta cheese, crumbled

For the Dressing:

3 tablespoons olive oil
juice from 1/2 lemon
1/4 teaspoon dried oregano
1/4 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)

INSTRUCTIONS

Bring a medium pot of salted water to a boil and add asparagus. Cook for 2 minutes, then remove with a slotted spoon and place in a bowl of ice water. Let cool, then drain.
In a large bowl, combine mixed greens, asparagus chickpeas, tomatoes, cucumbers, red onion, cucumber, olives and feta cheese.
In a small bowl, make the dressing by whisking together olive oil, lemon juice, oregano, salt and pepper.
Pour dressing over the salad and toss to combine. Add more salt and black pepper to taste.

NOTES

How to blanch cook the asparagus: Make sure to blanch cook the asparagus for 2 minutes only, then immediately immerse them in ice water to stop the cooking process. This will ensure that the asparagus retains its crunch instead of getting too soft and limp.
How to customize: You can make a complete meal out of this salad by adding in some protein. Some great options to add are shredded chicken, grilled shrimp, salmon, hard-boiled eggs, or tuna.
How to serve: Chopped asparagus salad is the perfect side to a spring entree, or as a side dish on an Easter holiday menu.