Spring Roll Salad With Peanut Dressing (Print Version)

Crisp vegetables and rice noodles tossed with fragrant herbs and creamy peanut dressing for a refreshing Vietnamese-inspired bowl.

# What You'll Need:

→ Salad Base

01 - 3.5 oz rice vermicelli noodles
02 - 8 large butter lettuce leaves

→ Fresh Vegetables

03 - 1 medium carrot, julienned
04 - 1 small cucumber, seeded and julienned
05 - 1 red bell pepper, thinly sliced
06 - 4 radishes, thinly sliced
07 - 1 cup shredded red cabbage
08 - 1 cup bean sprouts

→ Herbs and Garnish

09 - 1/3 cup fresh cilantro leaves
10 - 1/3 cup fresh mint leaves
11 - 1/3 cup fresh basil leaves
12 - 1/4 cup roasted peanuts, roughly chopped

→ Peanut Dressing

13 - 1/4 cup creamy peanut butter
14 - 2 tbsp soy sauce or tamari
15 - 2 tbsp fresh lime juice
16 - 1 tbsp rice vinegar
17 - 1 tbsp honey or maple syrup
18 - 1 clove garlic, minced
19 - 1 tsp fresh ginger, grated
20 - 1-2 tbsp warm water
21 - 1 tsp sesame oil
22 - 1/2-1 tsp sriracha or chili sauce

# Directions:

01 - Cook rice vermicelli noodles according to package instructions. Rinse thoroughly under cold water to stop cooking and prevent sticking. Drain well and set aside.
02 - Julienne the carrot and cucumber. Thinly slice the bell pepper and radishes. Wash and pat dry all fresh herbs. Keep herbs separate for final garnish.
03 - Whisk together peanut butter, soy sauce, lime juice, rice vinegar, honey, garlic, and ginger in a medium bowl until smooth. Gradually add warm water 1 tablespoon at a time until desired pouring consistency is reached. Stir in sesame oil and sriracha if using.
04 - In a large mixing bowl, combine cooked noodles, carrot, cucumber, bell pepper, radishes, cabbage, bean sprouts, and half of each herb. Toss gently to distribute evenly.
05 - Drizzle half the peanut dressing over the salad mixture. Toss again until all components are lightly coated. Add more dressing if needed.
06 - Arrange butter lettuce leaves on serving plates. Top each leaf generously with the dressed noodle mixture. Garnish with remaining fresh herbs and chopped peanuts. Serve immediately with remaining dressing on the side.

# Expert Tips:

01 -
  • You get all the fresh, vibrant flavors of a spring roll without any of the frustration of rolling rice paper that keeps tearing
  • The peanut dressing is absolutely crave-worthy and youll want to put it on everything
  • It comes together in about 30 minutes but tastes like something from a restaurant
02 -
  • Rinse those cooked noodles thoroughly under cold water or they will clump together into a sad sticky mess
  • The dressing thickens as it sits, so keep a little warm water handy to thin it out before serving
  • This salad is best the day its made because the herbs stay bright and perky
03 -
  • Cut all your vegetables into similar sized pieces so every bite has the same perfect crunch
  • Toast your peanuts in a dry pan for 2-3 minutes before chopping for the most incredible flavor
  • Make double the dressing and keep it in the fridge for quick lunches all week

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