Spring Roll Salad

Last year, when my husband and I completed our 30 day juice fast and cleanse I stumbled upon some pretty amazing websites with healthy recipes. Our goal at the time (and still is) was to eat 51% raw. So in my ample free time that I had, since I wasn’t cooking or eating, I surfed the heck out of Pinterest. It was then that I found the most amazing website for raw food with the most gorgeous photos. This Rawsome Vegan Life jumped out at me and pulled me in like a good book. I pinned recipe after recipe excited for the adventures in raw food that were ahead. If you’ve never been to Em’s site you’ve GOT to get there. Want to know what else is amazing about her besides her yummy delicious creations and photography? She’s killer super young? That is so awesome! Living out her dream and letting nothing stand in her way!

I’ve had this recipe ‘pinned’ for some time and FINALLY was able to get around to it. If you check out Em’s Raw Nori Wraps with Red Cabbage, Cucumber, Carrots, Zucchini & Spicy Dipping Sauce you’ll see why this has been on my list to make. I’m telling you, that girl and her photography. I’ve got major envy right there. So a couple of weekends ago I decided it was time. Mostly because I thought it would be the PERFECT recipe for a photo shoot. Well, I got through the recipe and discovered something. I didn’t like the rice paper sheets!! Eew! They are ooey gooey and I just cannot handle the texture. I’m not typically a picky eater, but I just couldn’t get past that. So I decided to scratch the rice paper and figure out a way to use everything anyway: and this salad was born!

Spring Roll Salad

Course: Salad

Cuisine: American, Chinese

Keyword: Spring Roll Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 6

Calories: 192 kcal

Author: Yvonne

This Spring Roll Salad is a fresh take on traditional spring rolls that will leave your mouth watering for more!

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Ingredients

Salad

• 1/2 head red cabbage
• 1 carrot
• 1 small zucchini
• 1/2 cucumber
• 2 kale leaves
• 1 avocado

Dressing

• 2 tablespoon tahini
• 1/4 tsp. Chili powder
• 1/2 c. water
• Juice from 1/2 lemon
• 1 small garlic clove
• 1 c. garbanzo beans
• 1/2 tsp. salt

Instructions

1. Julienne your vegetables, except the kale. Tear up the kale leaves and slice the avocado. Place in a bowl & prepare your dressing.
2. Make the sauce by blending all the ingredients together until smooth.

Recipe Notes

[My 2 Cents]
What I love about this salad is how incredibly fresh it is. There are so many heavy foods that I’ve had in the past, it’s nice to have something nutritional and light for a change. Fresh foods are key for a healthy lifestyle. Stay tuned for my upcoming part three of my “Get Healthy in 2014″ series. I’ll show you all of the delicious vegetables that we keep on hand in our fridge to help you know where to start – of course you can stock up on your favorites, but there are some things you just NEED to have because they a nutritional superstars :)

Adapted from This Rawsome Vegan Life

Nutrition Facts

Spring Roll Salad

Amount Per Serving

Calories 192 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Sodium 206mg9%

Potassium 715mg20%

Carbohydrates 24g8%

Fiber 7g29%

Sugar 6g7%

Protein 7g14%

Vitamin A 4580IU92%

Vitamin C 74.2mg90%

Calcium 102mg10%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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And just because I 1) wanted to prove that I at least tried the wrap but mostly 2) wanted to showcase this beautiful photo by the lovely Brittany! Photo courtesy of Brittany Marie Photography. She spent the day with me capturing my passion in the kitchen! I can’t wait to share more of her fabulous work!