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April 22, 2015

Spring Roll Salad with Coconut Peanut Sauce

Colleen Patrick-Goudreau/The 30-Day Vegan Challenge

  • All the freshness and flavor of spring rolls -- deconstructed. Marie Laforêt

Serves 8

Coconut Peanut Sauce

1 can (400ml) unsweetened coconut milk (13.5 ounces)
1/2 cup (115g) creamy natural peanut butter
2 tablespoons light brown sugar
1/2 to 1 teaspoon cayenne pepper (spice to taste)
3 tablespoons tamari soy sauce
2 tablespoons fresh lime or lemon juice
11/2 teaspoons red curry paste


1 pound (450g) fresh shiitake mushrooms
2 tablespoons tamari soy sauce
1 tablespoons toasted sesame oil
4 ounces (115g) dried vermicelli rice noodles, cooked according to package directions
1/2 small head green cabbage, thinly sliced/shredded
1/4 head red cabbage, thinly sliced/shredded
4 medium carrots, shredded
1/4 small red onion, thinly sliced
1/4 cup (small bunch) minced fresh basil leaves
1/4 cup (small bunch) minced fresh mint leaves
1/4 cup (small bunch) minced fresh cilantro leaves
1 tablespoon rice vinegar
Salt to taste
1/4 cup (60g) roasted peanuts, chopped


For the Sauce

1. Combine the coconut milk, peanut butter, brown sugar, cayenne pepper, tamari, lime/lemon juice, and red curry paste in a saucepan. Whisk ingredients to smooth them out, and cook over medium-low heat for 3 to 4 minutes, stirring occasionally.

2. You can store any unused sauce in the refrigerator for up to a week. Let cool before storing in an airtight container and bring it to room temperature or warm it up before serving.

For the Salad

3. Preheat the oven to 375 F (190 C).

4. Pull the stems off the shiitake mushrooms. Thinly slice the remaining caps, which should amount to about 4 cups.

5. Add the shiitakes to a bowl and mix with the tamari and sesame oil. Next, spread the shiitakes out on a parchment-covered baking sheet, and transfer to the oven. Roast, stirring once or twice, until the mushrooms are shrunken, browned, and somewhat crisp, about 20 to 30 minutes, depending on your oven. Remove from the oven and let cool.

6. While the mushrooms are roasting, bring a medium-size pot of water to a boil. Add the noodles and cook for 5 minutes, or according to package directions. Test for doneness, then drain and rinse the noodles for at least 30 seconds under cold water to prevent sticking. Set aside.

7. Combine the green cabbage, red cabbage, carrots, onion, basil, mint and cilantro in a large bowl. Add the rice vinegar and a dash of salt. Toss the vegetables to coat them with the vinegar. 8. Place noodles on a plate and add the vegetables. Drizzle with peanut sauce and top with the mushrooms and peanuts.