Spring Roll Salad With Peanut Dressing (Printable View)
Crisp vegetables, rice noodles, and herbs meet luscious peanut dressing in this vibrant Vietnamese-inspired bowl.
# Ingredient List:
→ 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 or tamari for gluten-free
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 to thin as needed
21 - 1 teaspoon sesame oil optional
22 - 1/2-1 teaspoon sriracha or chili sauce optional
# How to Prepare:
01 - Cook the rice vermicelli noodles according to package instructions until al dente. Rinse thoroughly under cold water to stop cooking and prevent sticking. Drain well and set aside.
02 - Julienne the carrot and cucumber, slice the bell pepper and radishes thinly, shred the cabbage, and pick the herb leaves from stems. Keep prepared vegetables chilled until assembly.
03 - Whisk together peanut butter, soy sauce, lime juice, rice vinegar, honey, garlic, and ginger in a medium bowl until smooth and emulsified. Add warm water 1 tablespoon at a time until pourable consistency is reached.
04 - Combine cooked noodles, carrot, cucumber, bell pepper, radishes, cabbage, bean sprouts, and half of each herb in a large mixing bowl. Toss gently to distribute ingredients evenly.
05 - Drizzle half the peanut dressing over the salad mixture. Toss thoroughly until all components are lightly coated. Adjust dressing quantity as desired.
06 - Arrange butter lettuce leaves on individual serving plates. Mound the dressed salad mixture onto lettuce cups. Garnish with remaining fresh herbs and chopped peanuts. Serve immediately with remaining dressing on the side.
# Expert Suggestions:
01 -
- Crisp vegetables meet slippery noodles in every forkful
- The peanut dressing clings to everything and makes you want to lick the bowl
- Assembling it feels therapeutic, like making edible confetti
02 -
- The dressing thickens as it sits, so keep that warm water handy for thinning at the table
- Leftovers keep for one day but the noodles will absorb all the dressing and become less vibrant
03 -
- Use a vegetable peeler to create ribbons of carrot instead of julienne for faster prep
- Mix the dressing directly in the bottom of the serving bowl, then add vegetables on top and toss right before eating