Something about this spring has me craving super fresh food. I woke up the other day with a hankering for strawberries. I had just enough time to dash to the grocery store before my first meeting… and ended up eating half the basket. And let’s not talk about the day I couldn’t put my finger on my cravings and after many cookies and this deliciousness, I finally realized that what my body really wanted was steamed broccoli. 🙄🙄🙄 Actual foolishness and tomfoolery…
Anyway, this salad has been calling my name ever since I saw it on Vegan Richa’s site. Although I’m not a dressing person, peanut sauce and summer rolls are one of those ‘duh’ pairings. Plus, it gave me an excuse to use up leftover peanut butter and substitute dates for the honey the recipe calls for. A note on making the sauce: Add the soy sauce /tamari bit by bit or it will be way too salty. I put in the amount the recipe called for and it took a lot of date paste to make it edible again.
Let’s begin:
PS: Does anyone else soak their fruits and veggies in salt water before rinsing and eating? I picked that up when I went to Nigeria.
Recipe tip: If you don’t want your noodles to clump, separate them after they’ve cooled sufficiently.
Also, I don’t know if it’s the pan or the oil but it browns/sears food QUICKLY. For me, this is ideal.
