Here are two healthy salads I made recently. This first one is mostly cold/raw – the only cooked ingredient is an egg.
Ingredients – healthy salad #1
- base: chopped romaine lettuce
- fatty topping: avocado
- veggie topping: tomato, cucumber
- fun topping: takuan (yellow pickled daikon – Japanese)
- protein topping: scrambled egg (with oil)
- dressing: chipotle ranch (I think)
I cooked the egg in peanut oil, which is probably my newest cooking obsession. It’s fabulous.
This next salad is another hot-cold salad and it did not disappoint. (This was actually one of the best salads I’ve ever made, believe it or not!)
Ingredients – healthy salad #2
- base: romaine lettuce
- cooked veggie toppings: cabbage, brussels sprouts, green beans
- protein toppings (with cooked veggies): imitation crab meat
- dressing: peanut butter, soy sauce, vinegar, hot sauce, splash of water
Again, I used peanut oil for the veggies. About 1 tablespoon of it. If you use enough oil your veggies get nice and crispy. I also added a splash of soy sauce to the veggies at the end when they were just about done. I added the imitation crab meat (sealegs! why are they called that?) while I was cooking the veggies too. I think the dressing was what made it so tasty though!
What’s your favorite cooking oil?
I served these on Sunday night (according to my menu plan) alongside the Vietnamese Shrimp Salad. It was a lovely Asian meal… better than in a restaurant, and cheaper too. These rolls are a great compliment to any meal, not just a Vietnamese one! Making these rolls (wraps) with rice paper is a really fun activity – might be a good project for kids who want to learn how to cook.
Maggie’s Fresh Vietnamese Rolls
- rice paper (large or small circles) (I used small this time)
- bean sprouts
- green beans
- cooked noodles (I used ramen leftover from my salad)
- cilantro, chopped
- iceberg lettuce, chopped
- anything else you want! – shredded carrot, shrimp, crab, pork, pickled radish, etc…
- Prep all the ingredients – lay them out so they are easily accessible.
- Soak a rice paper in a bowl of water for 10 seconds. Lay the paper on a clean towel. Stuff with the goodies (put them in the middle). Wrap up like a burrito. Repeat!
- Dip in…
Dressing (per 1 serving)
- 1 tablespoon peanut butter
- 1 tablespoon hoisin sauce
- 1 tablespoon fish sauce
- 1 tablespoon vinegar
Mix dressing ingredients together with a fork. Adjust ingredients to your liking (I usually add more peanut butter). Dip the rolls in the dressing.
I made 3 rolls with the noodles and 3 without. I prefer them without, but with the noodles it is easier to burrito-wrap them. I guess it’s a tradeoff.
What’s your favorite kind of wrap?