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Spring Roll Salad with Asian Peanut Dressing
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 4 1x
Ingredients
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For the Salad:
- 16 oz. bag vermicelli rice noodles
- 4 carrots, peeled
- 4 Persian cucumbers
- 1 cup cilantro
- 1/2 cup fresh mint leaves
- 1/2 cup fresh basil (you could use Italian or Thai basil)
- 4 scallions
- 1/2 cup chopped dry roasted and salted peanuts (or more to taste!)
- other optional vegetables: red bell pepper and purple cabbage
- optional protein: poached cold shrimp or sliced tofu
- lime wedges for serving
For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1 minced garlic clove
- pinch of salt
- 1 tsp rice wine vinegar
- 1/2 tsp minced ginger
- 1/2 tsp sugar
- 2 tsp hoisin sauce
- 1 tbsp dark soy sauce
Instructions
- Heat several cups of water to boil, reserving 1 cup, place the rice noodles in a large bowl and pour the boiling water over it. Toss the noodles and allow them to steep for two to three minutes, or until softened and pliable.
- Meanwhile, using a medium mixing bowl, combine the peanut butter, garlic, salt, rice wine vinegar, ginger, sugar, hoisin, and soy sauce and stir to combine. Begin adding the hot water, 1/4 cup at a time until the mixture is creamy and slightly runny. Set aside to cool.
- Drain the noodles in a colander, then transfer to a large bowl and toss so they don’t stick together (you can also add a drizzle of olive oil and toss to coat to prevent sticking).
- Julienne (cut into thin strips) the carrots and cucumber and slice the scallions on a thin diagonal
- Gently rip the fresh herbs with your hands and set aside
- Add the carrots, cucumber, scallions and half the fresh herbs to the bowl with the noodles, and the protein of choice if using
- Pour over half of the peanut sauce and gently toss.
- Divide the noodle salad among bowls and pour over remaining sauce and fresh herbs. Top with chopped peanuts and serve with lime wedges.
