Vegan Salad Rolls with Peaches and Kale
Great for the summer months when it's too hot to cook! Refreshing, simple and a great way to get the family involved!
Ingredients
- 4 large kale leaves washed and sliced into fine ribbons (chiffonade cut)
- 1 pkg extra firm tofu cut into 1cm-wide sticks
- 1 peach finely sliced or sliced (SKIP for low FODMAP!)
- 1/2 English cucumber sliced into paper-thin disks or spiralled
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon freshly squeezed lime juice
- salt
- sesame oil
For the sort-of traditional dipping sauce:
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- as much freshly chopped red thai chili as you dare...or a pinch of red chili flakes
Instructions
Get all of your ingredients laid out:
- For the kale, in a medium bowl, massage kale with lime juice, oil and salt until it wilts a bit and softens.
- On a plate, sprinkle sesame oil over tofu, sprinkle a bit of salt, and rub tofu to distribute oil.
- Place cucumber, peach, mint and cilantro on a serving platter or in their own bowls.
Prepare the dipping sauce:
- Mix all ingredients together in a jam jar or small bowl and add chili
flakes. To serve, distribute evenly amongst four soy sauce bowls.
To prepare the wraps:
- Boil a kettle. Grab a large pie plate or cake pan (rice wraps should fit in bottom). Place one rice wrap in bottom of plate and cover with boiling water. Let sit for a minute until it softens. Remove from water, shake gently and place on cutting board. Add whichever ingredients you along centre and then fold over one side, the top and bottom and then roll to close. Need help with technique? See this video