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Rainbow Veggie Salad Rolls with No-Peanut Sauce

Author Andrea Wyckoff


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)


  1. Thinly slice all of your fruit and veggies.
  2. 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.
  3. 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.
  4. I love serving these salad rolls with my No-Peanut Dipping Sauce.
  5. Stir No-Peanut Sauce ingredients together in a small bowl or jar. Or use a blender for an extra creamy dressing.
  6. 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.