Spring Roll Salad With Peanut Dressing (Print version)
Crisp vegetables and rice noodles in a creamy peanut dressing
# What you'll need:
→ Salad Components
01 - 3.5 ounces rice vermicelli noodles
02 - 1 medium carrot, julienned
03 - 1 small cucumber, seeded and julienned
04 - 1 red bell pepper, thinly sliced
05 - 4 radishes, thinly sliced
06 - 1 cup shredded red cabbage
07 - 1 cup bean sprouts
08 - 1/3 cup fresh cilantro leaves
09 - 1/3 cup fresh mint leaves
10 - 1/3 cup fresh basil leaves
11 - 1/4 cup roasted peanuts, roughly chopped
12 - 8 large butter lettuce leaves
→ Peanut Dressing
13 - 1/4 cup creamy peanut butter
14 - 2 tablespoons soy sauce
15 - 2 tablespoons fresh lime juice
16 - 1 tablespoon rice vinegar
17 - 1 tablespoon honey or maple syrup
18 - 1 clove garlic, minced
19 - 1 teaspoon fresh ginger, grated
20 - 1-2 tablespoons warm water
21 - 1 teaspoon sesame oil
22 - 1/2-1 teaspoon sriracha or chili sauce
# How to make it:
01 - Cook rice vermicelli noodles according to package directions. Rinse thoroughly under cold water, drain well, and set aside.
02 - Julienne the carrot and cucumber. Thinly slice the bell pepper and radishes. Shred the red cabbage. Pick the cilantro, mint, and basil leaves from stems.
03 - Whisk together peanut butter, soy sauce, lime juice, rice vinegar, honey, garlic, ginger, sesame oil, and sriracha in a medium bowl. Add warm water 1 tablespoon at a time until dressing reaches pourable consistency.
04 - Place cooked noodles, carrot, cucumber, bell pepper, radishes, cabbage, bean sprouts, and half of each herb in a large mixing bowl. Toss gently to distribute evenly.
05 - Drizzle half the peanut dressing over the salad mixture. Toss carefully until all components are lightly coated.
06 - Arrange butter lettuce leaves on individual serving plates. Mound dressed salad onto lettuce cups. Garnish with remaining fresh herbs and chopped peanuts. Pass remaining peanut dressing at the table.
# Expert suggestions:
01 -
- Capture all those fresh spring roll flavors without the fussy rolling work
- The peanut dressing keeps surprisingly well in the fridge for emergency lunch situations
02 -
- The dressing thickens as it sits, so keep a little warm water handy to loosen it back up
- Wait until the last minute to dress the salad or the noodles will drink up all that sauce
03 -
- Use a vegetable peeler to make quick work of carrot and cucumber ribbons
- Toast your peanuts in a dry pan for 2 minutes for next level flavor