For the salad: 4 - 5 larger carrots-1 big yellow pepper-1 big red pepper-1 big cucumber-1 avocado- 250 grams of rice or glass noodles- roasted sesame- unsalted peanuts-For the dressing: garlic- agave nectar- Juice of 1/2 to whole lime- Soy sauce -a little grated ginger- a spoonful of crunchy peanut butters- chilli flakes
I like the Asian food. But that was not always the case and it took quite a long time until I got the taste. But since then … without Asian soul food, without me. Hardly a month goes by without some dish from Thai or Vietnamese cuisine being served. Curry is very high on the popularity scale, but also the Vegan Summer Roll Bowl is a hit here. Fresh, healthy, delicious and also vegan and thus a recipe for everyone.
What you need and how you prepare them – I’ll tell you now.
Recipe for 2 – 4 people
You need a spiral peeler or a food processor with this feature.
If you do not have both, just pick up a rasp.
For the salad
4 – 5 larger carrots
1 big yellow pepper
1 big red pepper
1 big cucumber
250 grams of rice or glass noodles
roasted sesame, unsalted peanuts
For the dressing
Juice of 1/2 to whole lime
a little grated ginger
a spoonful of crunchy peanut butter
Vegan Summer Roll Bowl
First you peel the carrots, the cucumber, the ginger and the garlic and put everything aside. Next you wash the peppers, cut them in half and gut them.
In the meantime, set up a pot with enough salted water.
Now carrots, peppers and cucumbers are brought into the shape of a spiral. You can do that, as mentioned above, with a spiral peeler or a food processor with a suitable attachment, or you can take the good old grater. Works too.
Now put on a pot with plenty of water, boil the water and cook the rice noodles according to instructions.
Meanwhile, you prepare the dressing. Finely chop a small piece of ginger, squeeze the garlic, add a spoonful of peanut butter (I love it with Ülteje Chrunchy Peanut Butter) and mix with water and then stir until smooth with a whisk. Then season with a little agave syrup and chili flakes.
Now you take a larger salad bowl to hand, wash the Romana salad, separates the leaves and cleans them – and puts them all around in the bowl. Mix the carrots, cucumber and pepper with the drained rice noodles and season with the dressing. Now with unsalted peanuts and the avocado, thinly sliced, garnish and serve.
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