It’s everything you love about a spring roll, in a bowl! This veggie-packed salad is coated in an Asian-inspired ginger and garlic dressing for a tasty dish you’ll want to make again and again.
This recipe is a great way to use up leftover pork. We used shredded pork shoulder, but you could also cook up ground pork if you want to whip up this pork and veggie salad in a pinch.
A spiralizer can make the prep for this recipe go much quicker. If you don’t have one, simply julienne the zucchini, carrots, and jicama by slicing them lengthwise into small matchsticks.
We skip the soy sauce in the dressing and use sesame oil instead for a rich, toasty taste. Almond butter adds a little creaminess, and garlic and ginger round out the Asian flavor profile.
Assembling the salad is easy – just toss everything together, and top with the dressing. Garnish with fresh mint and basil, as well as your favorite chopped nuts. We love chopped almonds, toasted cashews, and sesame seeds, but you can use whatever you have on hand.
Grab your chopsticks and dig in!
