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Paleo and Vegan Raw Summer Roll Salad with Almond Vinaigrette - This easy, raw salad tastes just like a summer roll, but without all the work! It's a healthy meal that's ready in 15 minutes and under 250 calories! Whole30 option included! | Foodfaithfitness.com | @FoodFaithFit

Raw Summer Roll Salad with Almond Butter Vinaigrette {Paleo + Vegan + Whole30 Option}

This easy, raw salad tastes just like a summer roll, but without all the work! It's a paleo and vegan friendly, healthy meal that's ready in 15 minutes and under 250 calories!

Course Main Course
Cuisine Asian
Keyword healthy, paleo, salad, sushi, vegan, whole30
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Taylor

Ingredients

For the salad:

  • 2 Small carrots
  • 1 Medium Cucumber
  • 2 Cups Red cabbage chopped
  • 1/2 Red Bell Pepper thinly sliced
  • 1/2 Yellow Bell pepper thinly sliced
  • 2 Tsp Serrano Pepper minced (about 1/2 a pepper)
  • 4 Cups Spinach firmly packed
  • 1/2 Cup Cilantro roughly chopped
  • 1/3 Cup Green onion sliced
  • 2 1/2 Tbsp Fresh mint minced
  • 2 1/2 Tbsp Thai Basil minced *
  • 1 Tbsp Fresh lime juice
  • 1 tsp Agave
  • Salt to taste

For the dressing:

  • 1/4 Cup Natural creamy almond butter
  • 4 tsps Fresh lime juice
  • 2 tsps Gluten free rice vinegar
  • 2 tsp Fresh ginger minced
  • 1 tsp Agave
  • 2 1/2 Tbsp coconut oil melted
  • Pinch of salt

Instructions

  1. Peel the skin off the carrots and then, using a vegetable peeler, shave them into thin strips and place into a very large bowl.
  2. Peel the hard, dark skin off the cucumber and shave the cucumber just like the carrots, only shaving until you begin to see the seeds. Place into the bowl with the carrots.
  3. Add in the chopped cabbage, and red, yellow and Serrano peppers and toss to mix. Add in the spinach, cilantro, green onion, mint and Thai basil and toss together.
  4. In a small bowl, stir together the 1 Tbsp of lime juice and 1 tsp of Agave and pour over the vegetables. Toss to coat evenly and season to taste with salt.
  5. In a medium, microwave-safe bowl, heat the almond butter until it's smooth and melted. Stir in the lime juice, rice vinegar, ginger and agave until evenly mixed. While whisking, slowly pour in the melted coconut oil until the dressing thins out slightly and the oil is well mixed in. Stir in a pinch of salt.
  6. Pour the dressing over the salad and mix very well until all the vegetables are evenly coated. The dressing is thick, so it helps to get your hands in there and really toss it!
  7. DEVOUR immediately!

Recipe Notes

* You can use Italian basil here, but Thai is much better if you can get it!