peanut sauce

Food Friday: Fresh Salad Rolls with Peanut Sauce

These are not mine - We ate ours too fast to get a good pictures :)

These are not mine - We ate ours too fast to get a good pictures :)

If you are looking for a fresh and delicious meal this summer that requires minimal stove time look no further! These do take a little longer to make than the average meal but I find it a little meditative and you can make a big batch all at once to last you a couple meals. So perhaps choose a night you aren’t in a rush, or prep things ahead of time. You can get creative with these salad rolls depending on what vegetables you like. You can swap out chicken as well for marinated and sautéed tofu or shrimp.

What you can prep ahead of time - marinated chicken, peanut sauce, julienned veggies.



  • 2 boneless, skinless chicken breasts, cut in half horizontally to make 4 cutlets

  • zest and juice of 1 lime

  • 1/4 cup fish sauce or 1 tbsp soy sauce

  • 2 tsp coconut sugar

  • 2 slices red/green jalapeño - optional

  • 1.5 inch piece fresh ginger, sliced

Peanut Sauce:

  • 1-2 garlic cloves, minced

  • 1/2 cup peanut butter or almond butter

  • 2-3 tbsp lime juice

  • 1/4 cup soy sauce/tamari

  • 2 tbsp maple syrup

  • 1 tbsp sesame oil

  • 1 tbsp ginger, diced

  • 1 tbsp apple cider vinegar

  • 4-6 tbsp water (more if needed)

  • hot sauce or Sriracha to taste - for a kick if you want


  • 1/4 cup thinly sliced red cabbage

  • 2 carrots, peeled and julienned

  • 1/2 red pepper, julienned

  • 1/4 cup basil leaves

  • about 1.5 cups vermicelli noodles

  • rice paper wraps


  1. Chicken: Add all ingredients including the chicken to a bowl or ziplock bag and marinate for 10 minutes to overnight. Heat 1-2 tbsp olive oil in a pan over medium heat. Add chicken to pan and cook until evenly cooked and browned on each side, about 5 minutes/side. Alternatively BBQ the chicken. Set chicken aside on a wood cutting board and slice thinly.

  2. Peanut sauce: Add all peanut sauce ingredients to a food processor and process until smooth adding water by tbsp as needed. Add more water as needed to get the consistently you want. This peanut sauce will keep in the fridge up to a week.

  3. Noodles: Cook noodles accordingly to package, drain and rinse in cold water and place in a bowl.

  4. Wraps: Set all salad roll ingredients up so to easily grab. Fill a shallow bowl, that is slightly bigger than the rice paper wraps with warm water. Soak a rice paper wrap in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove and lay flat on a tea towel lined cutting board (the towel will absorb excess water and help to keep it not sticking). Layer vegetables, chicken, a few basil leaves and noodles across the bottom third of wrap. Fold bottom end up, both sides in then roll up tightly. Be careful not to overstuff the wrap or it will be harder to roll. You quickly learn how much to fill. Repeat for remaining ingredients.

  5. Eat! Dip in or drizzle peanut sauce over the wraps while you enjoy!

These are always a hit at my house and the peanut sauce is always a treat. Any leftover peanut sauce can you used in a stir-fry.

In health & happiness.

Dr. Karen

Food Friday: Mouth watering peanut sauce

buddha bowl.JPG

I have never been a huge fan of stir-fry, however my recent retreat hosted by chef Lauren Marshall of Coastal Healing, helped to turn a new leaf. A vegan version of stir-fry, cold or hot, topped with garlic tofu and a variety of healthy sauces, makes for an easy weeknight meal. This is one of those sauces. Oh She Glows has a version as well in her cookbook.

Why not throw a variety of veggies you have in your fridge in a pan (I like cauliflower, purple cabbage, zucchini, carrots, kale), or get out your spirilizer (great for carrots, zucchini, and beets), and top with this delicious asian peanut sauce. Ta-da, it's a buddha bowl!


  • 1-2 garlic cloves
  • 1/2 cup peanut butter or almond butter
  • 2-3 tbsp lime juice
  • 1/4 cup soy sauce/tamari
  • 1/4 cup water (add more if needed)
  • 2 tbsp maple syrup 
  • 1-2 tbsp sesame oil
  • 1 tbsp minced ginger
  • 2 tbsp apple cider vinegar


  1. Blend all ingredients together in a blender, adding oil in last to emulsify.
  2. It will solidify somewhat when stored in the fridge, therefore you can add more water or oil if necessary to thin out next meal. 
  3. Make a double batch for leftovers and store in the freezer. 

Smother buddha bowl, stir-fry, or veggie burger with sauce and enjoy!

In health & happiness,

Dr. Karen

p.s Lauren hosts retreats throughout the year. The upcoming one in November is Indian themed! The next one in January is focused on Detox with ND Dr. Adrienne Wood. All information is in link above.