Judy Walker's Roux Believer: On a hot summer day, a big salad is as refreshing as it is easy - NOLA.com

When the temperatures hit the high 80s, it’s time to lighten up in the kitchen.

To this end, we found a recipe for a spring roll salad that is as refreshing as it was easy. Yes, it does require chopping of shrimp and vegetables, but you can do that with a fan turned directly on you.

All you’ve got to do for the rice noodles is let them sit in warm or hot water for 10 minutes, then drain. The water can be heated in the microwave or even used straight out of the hot tap.

Switch up the ingredients according to what’s in your vegetable bin. Don’t leave out the cup of cilantro, though. With the dressing, it gives the salad its wonderful herby flavor.

I used both red and green cabbage; zucchini would be a great addition. Next time, I want to add edamame, as suggested by recipe developer Liza Graves at styleblueprint.com.

Then, because I had both grilled chicken thighs and andouille, I made a light jambalaya using cauliflower rice so my carb-avoiding husband would eat it. Because I used plenty of the standard Cajun-Creole flavors, he (and the neighbors that get frequent leftovers) enjoyed it.

This was adapted using several recipes, all of which called for a can of tomatoes. I did the Cajun country thing and subbed in a can of Ro-Tel for a little more flavor and spice.

One thing I’ve been doing since the lockdown started: Perfecting my chicken salad. My latest version combines a generous amount of Dijon mustard with the juice from a jar of bread-and-butter pickles, giving the salad a perfect tang and reducing the amount of mayonnaise needed to moisten the salad.

Let me know what you think!

Spring Roll Salad

Styleblueprint.com blogger Liza Graves says if you don’t want to make the dressing here, just use your favorite Asian dressing. Makes 6 to 8 servings.

2 cups chopped cabbage (I used 1 cup red and 1 cup green)

½ orange bell pepper, chopped

½ yellow bell pepper, chopped

½ red bell pepper, chopped

½ English (or seeded regular) cucumber, sliced in half, then chopped

1 cup cilantro, chopped

1 jalapeño, seeded, minced

20 mint leaves, chopped

10 basil leaves, chopped

1 cup edamame or green peas

Large leaves of Bibb or butter lettuce

1 pound shrimp, cooked, shelled, deveined, halved lengthwise

8 ounces (about) thin rice noodles

Salt and freshly ground bell pepper to taste

DRESSING

3 tablespoons honey

3 tablespoons fish sauce

3 tablespoons unseasoned rice vinegar

2 tablespoons water

Juice of two limes

2 garlic cloves, minced

2 tablespoons fresh grated ginger

¼ cup diced shallots

Garnishes (optional) Avocado, green onion, lime wedges or slices

1. Soak rice noodles in a bowl or pot of warm or hot water.

2. Make dressing: Combine all ingredients in a small bowl.

3. After noodles have soaked 10 minutes, drain thoroughly. Rinse with cold water. Season noodles with salt and pepper. Cut in smaller pieces (kitchen shears work well).

4. Combine chopped vegetables with the noodles, shrimp and dressing. Toss gently but thoroughly. If desired, serve with lettuce as wrappers, or chop the lettuce and toss with rest of the salad. Garnish with avocado, green onions, sliced limes and any leftover herbs.

My Pickle Juice Chicken Salad

Sweet pickle relish can be substituted for the pickles if desired. Use the feathery tops of celery if available, too. Makes 8 to 10 servings.

3 cups cooked chicken, cubed

2 hard-cooked eggs, chopped

2 ribs celery, chopped

1/3 cup chopped bread-and-butter pickles

¼ cup chopped red onion (optional)

¼ cup Dijon mustard

3 tablespoons sweet pickle juice

3 tablespoons light or regular mayonnaise

Generous salt and freshly ground black pepper

1. Gently combine chicken, eggs, celery, pickles and onion, if using, in a medium bowl. In a separate small bowl combine mustard, pickle juice and mayonnaise. Mix well.

2 Add dressing to chicken mixture. Salt and pepper generously. Stir gently and taste. Reseason as needed. Refrigerate. Great stuffed into Creole tomatoes.

***

Jambalaya with Cauliflower Rice

This recipe, a combination I adapted from many I found, is offered with all due respect to traditional jambalaya, both Cajun brown and Creole red versions. Makes 6 to 8 servings.

1 or 2 large boneless skinless chicken breasts or thighs

8 ounces andouille, sliced lengthwise, then into half-moons

2 tablespoons oil

1 large onion, chopped

2 ribs celery, chopped

1 bell pepper, chopped

1 tablespoon minced garlic

1 pound riced cauliflower, fresh or frozen

10-ounce can Ro-Tel Original Diced Tomatoes and Green Chiles

1 cup chicken broth

1-1/2 teaspoons Creole seasoning, such as Tony Chachere’s, or to taste

½ teaspoon dried thyme

1 or 2 bay leaves

8 ounces shrimp, whole or chopped (optional)

1. Season chicken with salt and pepper on each side. Heat 1 tablespoon oil in a large heavy skillet or Dutch oven. Lightly cook chicken until just cooked through; remove to a plate lined with paper towels. Add andouille and cook until browned on each side. Remove to plate.

2. Add remaining 1 tablespoon oil to pan and heat. Add onion, celery and bell pepper. Stir well and cook until tender, stirring frequently. Add garlic and cook until fragrant, 1 to 2 minutes. Add cauliflower, Ro-Tel, broth, Creole seasoning, thyme and bay leaves. Stir well, making sure to scrape up and dissolve any brown bits on the bottom of the pan.

3. Add andouille, stir well, and cook uncovered over medium-high heat until liquid is low in the pan, about 20 to 25 minutes.

4. Cube cooked chicken and add it to the pan with shrimp, if using. Lower heat to medium. Cook 10 to 15 minutes to cook shrimp, further meld flavors and evaporate excess liquid, if needed. Taste and adjust seasoning if necessary. Remove bay leaves and serve using a slotted spoon.