Spring Roll(less) Salad

I'm a big fan of homemade spring rolls. Made fresh, the textures and flavors meld in perfect harmony. But if you've ever tried to refrigerate them or take them in your little bento box for lunch, you know the rice paper roll gets soggy, falls apart and is just generally unappetizing.

So I took my leftover tray of spring roll fillings and mixed them all together in a salad bowl for this spring roll salad.

Spring Roll(less) Salad

Makes 2 servings

2 carrots, ribboned ("peel" ribbons off with a peeler right onto the plate)

1 bunch cilantro, finely chopped

1 bunch green onions, finely chopped

1 cucumber, cut into long thin slices

1 tsp ginger, finely chopped

8 oz firm tofu, drained, cut into long thin slices

Soy Ginger Sesame dressing + 1 Tbsp creamy peanut butter (sounds weird but I promise is delicious)

Heat a frying pan to medium and add one tsp soy ginger sesame dressing. When hot, add tofu and fry on each side, turning every 2-3 minutes. Once each side is crispy, remove from pan and set aside. In a salad bowl, Add carrots, cilantro, green onions, carrots, ginger, and tofu. Drizzle 2 Tbsp dressing over the top and enjoy!

Question of the Day: What's your favorite ingredient in salad?