Best 7 Rock N Roll Salad Recipes

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"Rock n roll salad" is a classic side dish with flavors that are sure to get your taste buds dancing. The unique combination of crunchy cabbage, juicy carrots, sweet bell pepper, and tangy dressing creates a medley of textures and flavors that will elevate any meal. This easy-to-make salad is the perfect accompaniment to grilled meats, fish, or tofu, and it can also be enjoyed as a light lunch or snack. With just a few simple ingredients and a few minutes of preparation, you can have a delicious and refreshing "rock n roll salad" ready to enjoy.

Here are our top 7 tried and tested recipes!

SALAD ROLLS



Salad Rolls image

Provided by Food Network

Categories     appetizer

Yield about 20 rolls

Number Of Ingredients 18

1/4 pound rice stick noodles
1/2 pound peeled and deveined shrimp
2 cups shredded carrots
2 cups shredded Napa cabbage
1/2 cup loosely packed, roughly chopped basil leaves
1/2 cup loosely packed, roughly chopped cilantro leaves
1 small cucumber, peeled, seeded, and grated
1 package Vietnamese rice sheets
Ginger Lime Dipping Sauce, recipe follows
1/2 cup fish sauce
1/2 cup fresh lime juice
2 tablespoons light brown sugar
1 garlic clove, minced
1 tablespoon minced fresh ginger
1/2 teaspoon Vietnamese chili paste
1/2 cup loosely packed, roughly chopped cilantro leaves
1/2 cup loosely packed, roughly chopped basil leaves
1/2 cup loosely packed, roughly chopped mint leaves

Steps:

  • Place rice noodles in a large pot of boiling water, stir. Add shrimp. Cook until noodles are al dente and shrimp is just cooked, about 1 1/2 to 2 minutes. Lift out the shrimp, set aside to cool. Drain and rinse noodles.
  • When shrimp is cool enough to handle, cut into small pieces. Place in a non-reactive salad bowl with noodles, carrots, cabbage, basil and cilantro. Toss to combine.
  • To prepare rice paper wrappers: Fill a large pan or bowl with hot tap water. Dip 1 rice paper wrapper into water, lift out, and drain briefly. Set on a flat surface.
  • To assemble salad rolls: Place 1/2 cup filling in the center of each wrapper. To roll salad rolls, think diapering a baby the old fashioned way - with cloth diapers minus the diaper pins! Pressing down on filling, fold the bottom of each wrapper over filling, then fold in sides; roll tightly. Press edges to seal; if rice paper is too dry to form a proper seal, moisten unsealed edges with a little water. Set rolls on a platter and cover with a damp towel.
  • To serve, cut rolls crosswise in 1/2; stand pieces upright. Dip in Ginger Lime Dipping Sauce.
  • Whisk together all ingredients in small non-reactive bowl. Taste and adjust seasonings.

Nutrition Facts : Calories 56 calorie, Fat 0.31 grams, SaturatedFat 0 grams, Carbohydrate 10.06 grams, Fiber 0.86 grams, Protein 3.3 grams

CALIFORNIA ROLL SALAD



California Roll Salad image

A delicious, light, spicy salad, excellent for summer cooking! A perfect side to any grilled Asian-style dishes. Wasabi paste may be used instead of the powder if it is more convenient. If you discover you have made the dressing too spicy, adjust by adding more mayonnaise.

Provided by TARA LYON

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 12

½ cup uncooked white rice
1 cup water
1 small head iceberg lettuce, shredded
1 English cucumber, cut into 1 inch strips
2 avocados - peeled, pitted, and cubed
2 cups shredded imitation crabmeat
2 teaspoons wasabi powder, or to taste
1 tablespoon mayonnaise
1 tablespoon soy sauce
¼ cup rice wine vinegar
1 tablespoon white sugar
1 teaspoon sesame oil

Steps:

  • Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.
  • In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 31.8 g, Cholesterol 12.2 mg, Fat 12.9 g, Fiber 6.2 g, Protein 7.9 g, SaturatedFat 1.9 g, Sodium 652.4 mg, Sugar 7.6 g

VIETNAMESE SALAD ROLLS



Vietnamese Salad Rolls image

A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce and basil. Cooked chicken or beef may be substituted for shrimp.

Provided by Claudine

Categories     Appetizers and Snacks     Wraps and Rolls

Time 25m

Yield 8

Number Of Ingredients 8

1 (8 ounce) package rice vermicelli
8 ounces cooked, peeled shrimp, cut in half lengthwise
8 rice wrappers (6.5 inch diameter)
1 carrot, julienned
1 cup shredded lettuce
¼ cup chopped fresh basil
½ cup hoisin sauce
water as needed

Steps:

  • Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.
  • Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
  • In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave.
  • Serve the spring rolls with the warm dipping sauce.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 31.2 g, Cholesterol 57.1 mg, Fat 1.5 g, Fiber 1.7 g, Protein 11.6 g, SaturatedFat 0.2 g, Sodium 344 mg, Sugar 5.6 g

"CALIFORNIA ROLL" SALAD



Categories     Salad     Ginger     Rice     Vegetable     Side     Vegetarian     Horseradish     Carrot     Summer     Gourmet

Yield Serves 6 to 8 as a side dish

Number Of Ingredients 20

1 1/2 cups long-grain rice
1/4 cup plus 3 tablespoons rice vinegar* (not seasoned)
1/4 cup sugar
1 1/2 teaspoons salt
1 tablespoon sesame seeds (preferably unhulled*)
3 tablespoons vegetable oil
2 tablespoons finely chopped pickled ginger*
4 scallions, cut lengthwise into thin 1-inch strips (about 3/4 cup)
1/2 cup finely shredded carrot
1 large seedless cucumber (about 1 pound), quartered lengthwise, cored, and
2 sheets nori (paper-thin sheets of dried seaweed)*
1 avocado (preferably California)
1/4 pound surimi (mock crab legs) if desired, sliced thin
For dressing
2 teaspoons wasabi (Japanese green horseradish) powder*
1 tablespoon hot water
2 tablespoons cold water
2 tablespoons soy sauce
2 teaspoons ginger juice (squeezed from freshly grated gingerroot)
*available at Asian markets, natural foods stores, and some supermarkets

Steps:

  • Into a large saucepan of salted boiling water stir rice and boil 10 minutes. Drain rice in a colander and rinse. Set colander over a kettle of boiling water (rice should not touch water) and steam rice, covered with a kitchen towel and lid, until fluffy and dry, 10 to 15 minutes (check water level in kettle occasionally, adding water if necessary).
  • While rice is steaming, in a small saucepan bring 1/4 cup vinegar to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat. In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl.
  • Transfer rice to a large bowl and stir in vinegar mixture. Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, scallions, carrot, and cucumber. Salad may be prepared up to this point 1 day ahead and chilled, covered. Bring salad to room temperature before proceeding.
  • Dry-roast nori, 1 sheet at a time, directly above moderate heat (gas or electric burner), holding it at opposite corners and moving it back and forth, until it turns bright green, 30 seconds to 1 minute. With scissors cut nori into thin 2-inch-long strips.
  • Peel and pit avocado. Quarter avoado and cut crosswise into thin slices. Add avocado to salad with surmimi if using and two thirds of nori strips and toss well.
  • Make dressing:
  • In a small bowl stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice.
  • Serve salad sprinkled with remaining nori strips and drizzled with dressing.

ROCK 'N' ROLL SNACK CRACKERS



Rock 'n' Roll Snack Crackers image

Make and share this Rock 'n' Roll Snack Crackers recipe from Food.com.

Provided by manda1027

Categories     For Large Groups

Time 4h5m

Yield 30 serving(s)

Number Of Ingredients 5

1 (1 ounce) package ranch dressing mix
1 1/2 tablespoons crushed red pepper flakes
1 teaspoon garlic powder
1 1/2 cups vegetable oil
1 (1 lb) package saltine crackers

Steps:

  • In small bowl stir together salad dressing mix, pepper flakes and garlic powder, set aside.
  • Place crackers in a gallon-sized covered container.
  • Drizzle with oil.
  • Add dry ingredients.
  • Seal container.
  • Gently roll to coat crackers.
  • Let stand for 4 hours, rolling every 30 minutes to coat.

Nutrition Facts : Calories 160.7, Fat 12.2, SaturatedFat 1.7, Sodium 168.9, Carbohydrate 11.4, Fiber 0.5, Sugar 0.4, Protein 1.5

ROCK-SHRIMP ROLL



Rock-Shrimp Roll image

Rock shrimp are meaty and firm, like lobster tail, and have a mild, bland flavor that can really use the help of seasoning at several stages. So we salt them before cooking and during cooking. Once the shrimp are mixed with onion and celery and mayonnaise, taste the shrimp salad as a whole to decide if it could stand even another pinch of salt or grind of pepper. But use unsalted butter on the bun when griddling, to get the perfect play between the sweet and the saline.

Provided by Gabrielle Hamilton

Categories     brunch, dinner, easy, lunch, quick, snack, sandwiches, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

1/2 cup kosher salt, plus more for seasoning
1 1/2 pounds peeled raw rock shrimp
1/2 of 1 small white onion, finely minced
1 small celery rib from inner core, finely minced
5 tablespoons mayonnaise (Hellmann's or Best Foods only!)
Freshly ground black pepper
2 large, bushy branches of dill, stems removed, feathery leaves chopped
1/2 of 1 lemon
4 tablespoons unsalted butter, at room temperature
4 hot dog buns, preferably potato
2 large hard-boiled eggs, peeled then sliced into thin rounds using an egg slicer
1 small red or green Belgian endive, cut crosswise into thin coins

Steps:

  • In a stockpot, bring 2 1/2 quarts of water to a rolling boil, and add the 1/2 cup salt. In a large bowl, prepare an ice bath with 3 to 4 quarts of cold water and about a quart of ice.
  • Season the shrimp all over with kosher salt, and turn off the heat under the boiling water. Wait 1 full minute before dropping the shrimp into the hot water. Let shrimp cook just until they lose their translucence, 1 to 2 minutes. Strain, then plunge into the ice bath just until cooled, no more than 2 minutes. Pat shrimp dry, and transfer to a cutting board. Roughly chop the shrimp by making a few cuts through the pile with your chef's knife until shrimp is cut into medium, bite-size pieces.
  • Transfer chopped shrimp to a bowl, and stir in the onion, celery and 3 tablespoons mayonnaise. Season to taste with kosher salt, pepper, chopped dill and a few drops of lemon juice. Set aside.
  • Heat a large cast-iron skillet over medium. Evenly butter the interior and exterior of each hot dog bun. Working in batches, toast the buns inside and out in the skillet until golden brown. (We love as much buttery griddled surface area as possible.)
  • To assemble, remove the buns from the skillet, and slather the interiors with the remaining mayonnaise. Evenly distribute the shrimp salad among the buns. Top each roll with alternating slices of hard-boiled egg and endive, then sprinkle each roll with a little kosher salt, a short grind of fresh black pepper and a few drops of lemon juice.

ROCK N ROLL SPINACH SALAD



Rock N Roll Spinach Salad image

A basic spinach salad with the perfect compliment dressing. A favorite for dinner on its own or with a slice of quiche and a bottle of crisp white wine. Recipe was shared by friends during our rock n roll days and brings back fun memories every time we have it!

Provided by Acceptance

Categories     Salad Dressings

Time 15m

Yield 4 main servings, 4-6 serving(s)

Number Of Ingredients 12

1/4 cup red wine vinegar
1 cup oil
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1/3 cup sugar
1 teaspoon salt
1 medium onion, chopped
1 lb fresh spinach
1 cup sliced mushrooms
4 hard-cooked eggs, chopped
1 (8 ounce) can sliced water chestnuts, drained
1/2 lb cooked bacon, crumbled

Steps:

  • In a blender, pour vinegar, oil, ketchup, worcestershire, sugar, salt and onion. Blend till smooth.
  • Tear the spinach leaves in bite-sized pieces into a large bowl. Toss in mushrooms, hard-cooked eggs, waterchestnuts and the crumbled bacon.
  • Pour all the dressing over the salad and mix very well.
  • Get a glass of wine and dig in!

Nutrition Facts : Calories 1025.3, Fat 84.1, SaturatedFat 16.6, Cholesterol 248.9, Sodium 2315, Carbohydrate 38.1, Fiber 4.6, Sugar 25.5, Protein 32.2

Tips:

  • Choose fresh, ripe ingredients. This will ensure that your salad is bursting with flavor.
  • Use a variety of textures. This will make your salad more interesting to eat. Try combining crunchy vegetables, such as carrots and celery, with softer vegetables, such as tomatoes and cucumbers.
  • Add some protein. This will help to make your salad more filling and satisfying. Good sources of protein for salads include grilled chicken, salmon, tofu, and beans.
  • Don't be afraid to experiment. There are endless possibilities when it comes to making salads. Try different combinations of ingredients and dressings until you find a salad that you love.
  • Dress your salad just before serving. This will help to prevent the salad from getting soggy.

Conclusion:

Salads are a delicious, healthy, and versatile dish that can be enjoyed for lunch, dinner, or even breakfast. By following these tips, you can make a salad that is packed with flavor and nutrition. So next time you're looking for a quick and easy meal, reach for a salad. You won't be disappointed.

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