– **Title**: Spring Roll Salad with Peanut Dressing
– **Ingredients**:
– 1 cup rice vermicelli noodles
– 1 tablespoon vegetable oil
– 1 cup shredded carrots
– 1 cup shredded cabbage (green or purple)
– 1 red bell pepper, thinly sliced
– 1 cucumber, julienned
– 1/2 cup fresh mint leaves
– 1/2 cup fresh cilantro leaves
– 1/2 cup bean sprouts
– 1 avocado, sliced
– 1/4 cup chopped peanuts for garnish
– **For the Peanut Dressing**:
– 1/2 cup creamy peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey or maple syrup
– 2 teaspoons sesame oil
– 1 garlic clove, minced
– Water to thin (as needed)
– **Instructions**:
1. Cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
2. In a large bowl, toss together the cooked noodles, shredded carrots, shredded cabbage, red bell pepper, cucumber, mint leaves, cilantro leaves, and bean sprouts.
3. To make the peanut dressing, whisk together the peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, minced garlic, and add water gradually until you reach your desired consistency for drizzling.
4. Drizzle the peanut dressing over the salad and toss gently to combine, ensuring all ingredients are coated.
5. Serve the salad topped with sliced avocado and chopped peanuts for garnish. Enjoy!
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These thin noodles are perfect for a light salad. If you can’t find them, you can use other types of rice noodles or even soba noodles as a gluten-free option. Just be sure to adjust cooking times according to the package directions.
Fresh Herbs: Mint, cilantro, and basil bring bright flavors to the salad. If you’re not a fan of one, feel free to omit it or substitute with parsley or dill for a different twist.
Peanut Butter: I love using creamy peanut butter, but crunchy adds nice texture! If you need a nut-free option, sunflower seed butter works well too. Check the consistency and adjust water to thin if needed.
Vegetables: The colorful mix of cabbage, carrots, cucumbers, and bell peppers adds crunch and nutrition. You can also try adding other veggies like radishes, snow peas, or avocado based on your taste and what you have on hand.
How Do I Cook Rice Vermicelli Noodles Perfectly?
Cooking rice vermicelli can be tricky if you haven’t done it before. Follow these tips for perfect noodles every time. Remember, soaking them correctly is key!
- Bring water to a boil, then turn off the heat. Add the noodles and let them soak for 5-10 minutes.
- After they’re soft, drain and rinse them under cold water to stop cooking and keep them from sticking together.
- Toss with a bit of oil if they seem sticky; it also adds flavor!
With these tips and ingredients, your Spring Roll Salad will be a delightful dish suited for warmth and enjoyment! Enjoy your cooking adventure!
How to Make Spring Roll Salad with Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 1 cup rice vermicelli noodles
- 1 cup red cabbage, shredded
- 1 cup green cabbage, shredded
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- 1 bell pepper (red or yellow), thinly sliced
- 1 cup fresh herbs (e.g., mint, cilantro, basil)
- 1/2 cup roasted peanuts, chopped
- 1 lime, cut into wedges
- 1/4 cup green onions, sliced (optional)
For the Peanut Dressing:
- 1/4 cup peanut butter (smooth or crunchy)
- 2 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp sesame oil
- 1-2 cloves garlic, minced
- Water to thin out (as needed)
- Red pepper flakes (optional, for heat)
How Much Time Will You Need?
This refreshing Spring Roll Salad takes about 20 minutes to prepare and doesn’t require any cooking beyond soaking the noodles. It’s quick and easy, perfect for a light meal or side dish!
Step-by-Step Instructions:
1. Prepare the Noodles:
Start by preparing the rice vermicelli noodles according to the package instructions. Usually, this means soaking them in hot water for about 5-10 minutes until they’re soft. Once they’re ready, drain them and rinse under cold water to stop the cooking process. Set them aside.
2. Combine the Vegetables:
In a large mixing bowl, combine the shredded red cabbage, green cabbage, julienned carrots, cucumber, and bell pepper. Add in the fresh herbs, making sure to mix everything together so it’s colorful and well-blended.
3. Add the Noodles:
Now, gently add the prepared rice noodles to the bowl of veggies. Toss everything together carefully, taking care not to break the noodles.
4. Make the Peanut Dressing:
In a small bowl, whisk together the peanut butter, soy sauce (or tamari), rice vinegar, honey (or maple syrup), sesame oil, and minced garlic. If the dressing is too thick for your liking, add a little water until you reach your desired consistency. If you like a bit of spice, add in some red pepper flakes.
5. Dress the Salad:
Pour the peanut dressing over your salad mix and toss well to coat all the ingredients evenly. The dressing will add a delicious flavor to the fresh veggies and noodles.
6. Serve and Enjoy:
Serve the salad in individual bowls. Top each serving with chopped peanuts, green onions (if using), and lime wedges on the side for an extra burst of flavor. Enjoy your vibrant Spring Roll Salad with Peanut Dressing!
This salad is perfect for warm weather and packed with fresh textures and flavors!
Yes, you can substitute rice vermicelli noodles with other types of noodles, such as thin rice noodles or even soba noodles. Just ensure to cook them according to package instructions, as cooking times may vary. For a low-carb option, you could use spiralized zucchini or shirataki noodles, which will give a different texture but remain light and refreshing.
How Can I Prepare This Salad in Advance?
Absolutely! You can prep the veggies and noodles a day in advance, storing them separately in airtight containers in the fridge. Just wait to add the peanut dressing until you’re ready to serve to keep everything fresh and crisp. The salad can be assembled in just a few minutes!
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. However, the noodles and veggies may lose some crunch over time. To help, you can refresh the salad by adding a splash of lime juice or additional dressing before serving.
Can I Make This Salad Vegan?
Yes! This salad is inherently vegan if you use maple syrup instead of honey in the dressing. Always check the ingredients of your soy sauce or tamari to ensure it’s free from animal products, and you’re good to go!
