Spring roll salad | Recipe of the month

Spring has arrived and so our mood for food is changing! Listen to what your body wants as the season changes. This recipe of the month is a mood-boosting classic tossed into a bowl. Here's a light and crunchy spring roll salad. 

This zesty Asian-style salad is full of energy-boosting and mood-lifting vitamins and micro-nutrients! A quick slice, toss and munch and you'll be in the best mood. 

Ingredients: 

• 4 thin sliced scallions 
• 50g thin rice noodles
• 1 yellow or red pepper thinly sliced
• 2 medium carrots, thinly sliced long
• 1 quarter head napa cabbage, thinly sliced
• 1 bunch cilantro (about 20 sprigs), stems cut and discarded
• leave of 5 full fresh mints stems, torn into quarter-size pieces
• 5 cm knob ginger chopped 
• 2 limes to squeeze
• 2 teaspoons sriracha sauce
• 1 tablespoon honey
• 2 tablespoons soy sauce
• 6 tablespoons toasted sesame oil
• Sea salt
• 3 tablespoons crispy shallots for garnish
• 1 red Thai chile, thinly sliced (optional)

Now, to put them all together!

• Soak the scallions in a bowl of water for 20 minutes; drain and set aside.
• Cut your noodles into short lengths (about 2-in/5 cm) with kitchen scissors then cook them according to the instructions. Let them sit to cool down or speed up the process by transferring them to a shallow bowl of cold water.
• Whilst the noodles cool down, toss the pepper, carrots, cabbage, cilantro, and mint in a bowl. Add the noodles and the reserved scallions, and toss again.
• Blend the ginger, lime juice, sriracha, honey, soy sauce, and sesame oil. This should make about ⅔ cup dressing. toss 6 tablespoons of the dressing over the veg and noodles. Taste and add more dressing or salt, as you desire. Add more crispy shallots and chile slices as you desire. 

If you make the salad please ensure to tag us on Instagram @attika.fitness!