I love how flavorful and refreshing these Rainbow Veggie Salad Rolls are. They make the perfect lunch at home, at work, or on vacation. They were even a staple for me when I was staying in a motel for a couple weeks. I simply made a huge batch of the dressing ahead of time and loaded up the rolls with simple sliced veggies I purchased at the store, as long as you have at least avocado, lettuce, and cucumber, you are good to go. And feel free to add your favorite protein like shrimp or lemongrass chicken to the rolls to help round out the meal. If you are going to take them to work, I recommend prepping all of the veggies and storing them in a bento box (like pictured below) or in a tupperwear container and waiting until just before you eat them to assemble them, as the coconut wrapper can get too soft if these rolls are assembled too far in advance.
Even though I don’t normally eat starchy stuff, I recently purchased some tigernuts to play around with. For those on the AIP diet you can use tigernut butter in this “No-Peanut Sauce” with no problem, they actually add a really nice flavor to the sauce. In the recipe I link to a DIY tigernut butter, but I do suggest starting with a tigernut flour for easier blending into butter. And since I regularly “low-starch it” I use tahini paste or almond butter as a base.
Rainbow Veggie Salad Rolls with No-Peanut Sauce
Rainbow Salad Rolls
- 1 avocado
- 1 carrot
- 1/2 small head of purple cabbage
- 1 cup microgreens or sprouts
- 1 small cucumber
- 1 green apple
- 1/2 cup fresh mint leaves and/or fresh basil leaves
- optional: add protein of your choice
- 4 leaves coconut wraps (or lettuce wilted cabbage leaves, or rice/tapioca papers, or serve w/o wrapping in a "veggie bowl)
No Peanut Sauce
- 2 Tablespoons tahini almond butter or tigernut butter
- 1 Tablespoon coconut aminos
- 1 Tablespoon maple syrup (or honey or omit for low carb)
- 1 Tablespoon lime juice or rice vinegar
- 1 Tablespoons to 2 water
- 1 teaspoon toasted sesame oil
- in optional: blend a little fresh ginger & garlic
- (*For AIP use tigernut butter lime juice, omit toasted sesame oil)
Thinly slice all of your fruit and veggies.
I use the Kiwi Pro Slicer Tool to thinly slice, julianne, the carrot. It's actually one of my favorite kitchen tools for making quick thin veggie noodles.
Lay out one coconut wrapper at a time and fill evenly with a row of each sliced veggie and mint/basil leaves. Then roll up into a salad roll. I recommend wetting your fingers a little to moisten the edge of each roll to help the roll stick to itself and stay together. After wetting the edge and sealing the salad roll, let each roll rest for a few minutes before cutting in half and serving.
I love serving these salad rolls with my No-Peanut Dipping Sauce.
Stir No-Peanut Sauce ingredients together in a small bowl or jar. Or use a blender for an extra creamy dressing.
Adjust sauce to your liking and use as a dipping sauce for the Rainbow Veggie Salad Rolls. This dressing is also fabulous poured over prepared veggies in a bowl. Makes enough sauce for 4 servings.
Below is the bento box I use to take these rolls on the go. I just assemble them right before devouring them, to prevent the coconut papers from getting too wet if made too many hours ahead of time.
Estimated nutrition for Rainbow Rolls w/o coconut wraps. Coconut Wraps add an additional 70 calories and 4 net carbs. Based on 4 servings.
Estimated nutrition for No Peanut Sauce, based on 4 servings. For lower carbs omit maple syrup.
Shared at: Paleo AIP Recipe Roundtable + Whats Cooking Wednesday + Gluten Free Friday + Weekend Retreat Link Party + Healthy Happy Green Natural Party Blog Hop + Real Food Friday + The Alder Collective + Savoring Saturdays + From the Farm