Southern Living magazine had a no-cook issue that had a great recipe for summer rolls with peach slices and barbeque pork. They were delicious, but also a lot of work - they were intended for a party, where you'd make one for each guest and then your guests would make the rest themselves, so making them for my husband and son and I was, as I said, a lot of work. So instead I decided to make the recipe as a salad!
For two adults and a toddler:
- 1 large peach
- 1/2 large cucumber
- 1/2 bunch green onions
- 1 small avocado
- 1 large jalapeño
- 1/2 pkg coleslaw mix (10 oz package - don't make the coleslaw. You could use 5 oz of shredded cabbage instead.)
- sesame seeds (a couple tsp?)
- 1 pkg Tasty Bite basmati rice, or 250 grams cooked rice
- San-J Thai peanut sauce
- 1 pkg Curly's Sauceless Pulled Pork
Make the rice; set aside to cool. (If you're not microwaving a package of rice, you'll want to have done this earlier; the package takes 90 seconds.)
Cut the peach into quarters and slice it thinly.
If the cucumber isn't already half a cucumber, cut it perpendicular to its length, put one half away, then cut the other half lengthwise then into thin slices.
(Give your impatient toddler some rice and peach slices.)
Cut the green onion into little slices.
Peel the avocado, cut it into quarters (or cut it then peel it, or some other mechanism of getting it quartered and peel-free), then slice it into chunks.
(Give your no-more-patient-than-before toddler some more rice, some green onion, and some avocado. Forget that he dislikes avocado. Be surprised when it goes flying.)
Microwave the pork according to the package directions.
Dice the jalapeño into bits no smaller than the green onion slices. Now would be a really good time to wash your hands.
(Give your toddler some pork and some more peach slices.)
Get out two large bowls.
Along one third of each bowl, put the coleslaw veggies or shredded cabbage. Put rice in the top third of the rest of each bowl, then put cucumber slices, then peach slices. (Fig. A)
Plop some pork on top. (Fig. B)
Scatter green onion slices over everything else, then jalapeño slices. Drizzle it with peanut sauce, then sprinkle it liberally with sesame seeds.
(Forget to take a picture.)
Just before eating, stir everything together.