Spring Cleaning Salad
Recipe type: Side Dish
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • Van’s Kitchen Vegetable Egg Rolls with Sweet and Sour Sauce
  • 3 tablespoons olive oil
  • 2 tablespoons water
  • 1 teaspoon spicy mustard
  • 4 cups chopped kale
  • 2 cups finely chopped red cabbage
  • 1 cup finely chopped carrots
  • 1 cup snow peas
  • 1 cup sliced cucumber
  • ½ cup wonton strips
  • ½ cup crispy rice noodles
  • ½ cup slivered almonds
  1. Preheat the oven to 400°F with a rack placed in the center of the oven. Place the Van’s Kitchen Vegetable Egg Rolls on a baking sheet. Bake for 10 minutes, or until crispy and the internal temperature of the egg rolls is 165°F.
  2. While the egg rolls are baking, make the salad dressing. In a small bowl, whisk together the sweet and sour sauce with olive oil, mustard and water until well combined. If the dressing is too thick, add a little more water as necessary.
  3. Assemble the salad by tossing together the lightly dressed kale (see tip above), cabbage, carrots, snow peas, and cucumber.
  4. Slice the egg rolls into 1 inch pieces and scatter on top of the salad. Garnish with wonton strips, rice noodles and almonds.
  5. Serve with additional dressing on the side and enjoy!
Recipe by Van's Kitchen at https://www.vanskitchen.com/spring-cleaning-salad/