Rating4.8/5 (from 4 ratings)4.75
10 leaves mint
10-12 leaves basil
small handful cilantro
1 green onion
2-3 cups salad greens
1/2 cucumber spirilized
1 meduim carrot spirilized
1 Tbsp apple cider vinegar
1 Tbsp agave nectar
1 Tbsp braggs
2 Tbsp flax oil
sprinkle of hot red pepper flakes
1/2 clove garlic chopped fine(optional)
Optional per individual taste
raw almonds fine chop or sunflower seeds
Collard leafs or rice paper wrapper(not Raw)
Chop herbs, green onion, and salad greens until fine. If you don’t have a spirilizer, use a vegtable peeler on cucumber and carrot. Cut ribbons into 1/2inch peices. Mix everything together. If you want add raisin and nuts. Whisk dressing ingredients together. For a salad just toss in dressing, or for rolls. Take a rice wrapper under water for 5 seconds, not all the way soft, add 1 small handful of salad and roll like a burrito. For collards cut into a 6×6 sqaure and roll the same way. Then use the dressing as a dipping sauce. -mung bean sprouts or any sprout is a great addition to the salad.
Smidbrod's ThoughtsBy smidbrod
I love Vietnamese food, and some of the recipes are very easy to recreate. I think this is great as a salad, or for the filling of a roll. Having a Vietnamese mother I grew up eating springrolls in so many variations that I don’t mind that a rice paper wrapper isn’t raw. If it’s the only thing that isn’t raw it’s fine by me. But collards leafs are wonderful too. The dressing is very close to nouc cham, or fish sauce. It should be sweet, sour and alittle spicy. I hope you like them. These are a great thing to bring to parties where not everyone has discovered the wonders of raw food yet.
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