Eat The Rainbow: Spring Rolls Or A Salad With Mango & Tahini Sauce

Happy Meatless Monday. Confession: I ate pork for lunch. My breakfast, however, was completely meatless, and so will be my dinner (I'm thinking a spinach salad with feta and roasted beets and cucumbers?).

If you are a true follower of Meatless Monday, or just want a fun, colorful and delicious dinner idea,  this is a perfect recipe you can make for dinner tonight.

Mango Tahini Sauce!?!?! I borrowed this idea from Heather Christo and am so upset I've just discovered such a stellar combination of ingredients. Heather used the sauce for her Vegan Zoodle Fresh Rolls filled with zucchini ribbons and a variety of other vegetables.

I adapted her recipe by using cucumbers instead of zucchini, adding mango slices (because you are already using part of the mango for the sauce), adding pistachios (because turns out they are related to mango), and using cilantro instead of mint.

Eat The Rainbow: Spring Rolls Or A Salad With Mango & Tahini Sauce
Adapted from Heather Christo

red cabbage, thinly sliced
red pepper, thinly sliced
ripe mango, peeled, thinly sliced {of course you'll need to remove the pit first}
cucumbers, thinly sliced
fresh cilantro
scallions, thinly sliced {I chose to keep them in a shape of long sticks, but you can slice them on a diagonal}
pistachios {chopped}
avocado, sliced

1 garlic clove
1/2 cup dice mango
1-3 teaspoons sriracha
3 tablespoons tahini
3 tablespoons rice vinegar
1-2 teaspoons soy sauce

1. Add all ingredients for the sauce into a blender and puree until smooth.
2. If you are making spring rolls, roll them in spring roll wrappers and serve with the sauce. You can add any and all of the ingredients listed above into the rolls.

I found the process of making Spring Rolls tedious, sticky and complicated, so turned the rest of the sliced vegetables and chopped pistachios into a salad!

What will you be cooking/eating tonight?