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Inside-Out Chinese Spring Roll Salad

Inside-Out Chinese Spring Roll Salad
  • Prep 15 min
  • Total 15 min
  • Servings 4
All the fixins of a spring roll, without the roll. Deliciousness! Recipe inspired by Better Recipes.
By Girl Versus Dough
Updated January 12, 2015

Ingredients

  • Black sesame seeds, for garnish (optional)
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon soy sauce
  • 1 tablespoon sriracha sauce
  • 1 tablespoon plum sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons lime juice
  • 1 green onion, thinly sliced
  • 1 carrot, peeled and chopped into matchsticks
  • 4 radishes, thinly sliced
  • 1/4 cup chopped cilantro
  • 1/2 cup sliced water chestnuts
  • 1/2 cup chopped red pepper (cut into matchsticks)
  • 1/2 cup peeled and chopped cucumber (cut into matchsticks)
  • 1/2 cup bean sprouts
  • 1 cup chopped baby corn
  • 1 cup chopped radish leaves
  • 3 cups shredded green cabbage

Steps

  • 1
    In a large bowl, combine shredded cabbage, chopped radish leaves and baby corn, bean sprouts, chopped cucumber and red pepper, water chestnuts, chopped cilantro, sliced radishes, chopped carrot and sliced green onion; toss lightly to combine.
  • 2
    In a separate small bowl, whisk together lime juice, sesame oil, plum sauce, sriracha, soy sauce, minced ginger and garlic. Pour mixture evenly over salad in large bowl; toss lightly to combine.
  • 3
    Divide salad among servings bowls. Sprinkle tops with sesame seeds, if desired.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Happy Backwards Day, everyone!

    I’m all for celebrating special days of the year, like National Hugging Day, National Talk Like Shakespeare Day, National Answer Your Cat’s Questions Day, National Cellophane Tape Day… the list goes on. And today’s celebration is no exception – especially when I can put it to good use with my food (always a good idea. Unless it’s Cellophane Tape Day. Don’t eat cellophane tape).

    This Inside-Out Spring Roll Salad is the bee’s knees, you guys. It’s the cat’s pajamas. It’s the best thing since sliced bread. And it’s perfect for celebrating today’s occasion! Because we’re taking a spring roll out of the roll and making it a salad, THAT’S WHY.

    Firstly, gather your ingredients. This salad is so vegan, so vegetarian, so colorful and vibrant and good for you that you won’t even know how to deal – except eat it, of course.

    Put your fixins in a large bowl…

    Just.

    Like.

    This. (Anyone else want to know what water chestnuts look like in real life? Nope, just me? Mmmk.)

    Whisk up your sweet n’ spicy dressing and pour it all over your b-e-a-ooo-tiful salad. (Actually I just looked up what water chestnuts look like in the shell and I wish I didn’t. They look weeeeeeeird.)

    Now toss everything together until it’s one big party in a bowl. (Now I’m not sure I want these water chestnuts all up in my spring roll salad.)

    Serve it up as a side or main dish (you can totally add protein, like shrimp or tofu or crab meat, to make it more main dishy) and sprinkle on some black sesame seeds for equal parts cuteness and crunchiness. (Just kidding. The water chestnuts are delicious – they can stay.)

    That’s all there is to it! Everyone, backwardsness of day your enjoy!

    Notices husband her until backwards talk to going is (Dough Versus Girl aka) Stephanie. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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