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Salad Rolls and Chokecherry Chai Dipping Sauce



For the rolls:

  • 6 cups washed, mixed greens
  • 1 cup Willow Creek Pumpkin Seeds
  • 1/4 cup Willow Creek Brown Flax
  • 1/4 cup Only Oats Regular Oat Flakes, toasted in oven till golden, about 4 min at 350
  • 12 rice paper rolls, prepared according to package directions


For the sauce:

  • 1 cup Riverbend Plantation Chokecherry Syrup
  • Contents of one chai tea bag
  • 1/4 cup Willow Creek Organic Flax Oil
  • Juice and zest of one orange
  • 2 garlic cloves, minced
  • Salt and Pepper to taste


Mix all salad ingredients in a bowl. Fill rice paper rolls. In a blender or food processor, combine dipping sauce ingredients and pulse until smooth. Makes approximately 12 rolls.

Recipe created by: Chef Jenni

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