Unbundled Spring Rolls with Raspberry Ginger Sauce

Unbundled Spring Rolls with Raspberry Ginger Sauce

Ingredients

• 5 ounces glass noodles (such as mung bean noodles) or brown rice vermicelli
• 2 boneless, skinless chicken breasts (about 1 pound total)
• 1/2 teaspoon sea salt
• 1/2 teaspoon paprika
• Ground black pepper, to taste
• 1–2 large avocados, peeled, pitted and thinly sliced
• 2 cups red cabbage, shredded
• 2 cups carrots, grated or shredded
• 1/2 cup fresh cilantro leaves

Raspberry Ginger Sauce

• 2 cups raspberries (can use frozen, defrosted)
• 1/2 cup rice vinegar
• 1/4 cup unpasteurized organic white miso
• 1/4 cup olive oil
• 1 tablespoon raw honey
• 2 teaspoons ginger, peeled and finely grated
• 1–2 teaspoons Sriracha, optional

Directions

Cook noodles according to package directions and drain.

Heat grill pan to medium-high. Season chicken with paprika, salt and pepper. Grill until cooked through, 4–6 minutes per side. Set aside until cool enough to handle, then cut into 1-inch slices.

Meanwhile, prepare raspberry ginger sauce: In a blender, purée all ingredients plus 1 tablespoon water to desired consistency.

Divide noodles, chicken, cucumbers, avocado, cabbage, carrots and cilantro among bowls. Drizzle with sauce.

Nutrition Information

Serves: 6 |  Serving Size: 1/6 of recipe

Per serving: Calories: 428; Total Fat: 20g; Saturated Fat: 2g; Monounsaturated Fat: 14g; Cholesterol: 42mg; Sodium: 600mg; Carbohydrate: 44g; Dietary Fiber: 8g; Sugar: 12g; Protein: 19g

Nutrition Bonus: Potassium: 416mg; Iron: 14%; Vitamin A: 154%; Vitamin C: 59%; Calcium: 8%