Edible Adventure: Cherry Tomato and Peach Spring Rolls

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    This way for an edible adventure!
ReadyMade

Posted by ReadyMade  
Written by Amy Palanjian, Recipes and Styling by Tina Stamos, Photography by Cameron Sadeghpour

Here's a delicious variation on the Cherry Tomato, Peach, and Feta salad from this month's Edible Adventure.

Skill Level

Easy

Active Time

Less than an hour

Cost

$

    Materials

  • For dressing:
  • ¼ c fresh-squeezed orange juice
  • 3 T mint, slivered
  • 2 t olive oil
  • 1 t white wine vinegar
  • Salt and pepper to taste
  • For salad:
  • 2 c halved heirloom cherry tomatoes
  • 2 large or
  • 3 medium ripe peaches, peeled and cut into large chunks
  • ¼ c red onion, cut into thin half-moon slivers
  • 5 radishes, stemmed and sliced
  • 1 c loosely packed whole Italian parsley leaves, stems removed
  • Rice paper wrappers
  • For cashew dipping sauce:
  • 1 c cashew butter
  • 2 T toasted sesame oil
  • 3 T low sodium soy sauce
  • 1 clove garlic
  • 1 T Sriracha or any hot chili sauce
  • 1 T curry powder
  • 1 T lime juice, or more to taste

    Tools

  • Medium bowl
  • Whisk
  • Large bowl
  • Food processor
 
1

In a medium bowl, whisk together all dressing ingredients; set aside.

2

In a large bowl, mix together all salad ingredients. Top salad with dressing and gently toss; let sit at room temperature for 15 minutes, allowing flavors to mingle. Drain, then mix in parsley.

3

Prep your rice paper wrappers according to the package directions, then wrap and roll, tucking in the ends before you roll to keep the filling inside.

4

To make the dipping sauce, combine all ingredients in bowl of food processor and blend until smooth. If desired, add a tsp or two of water to thin.