Easy Spring Roll Salad with Peanut Dressing for Fresh Flavors
This Easy Spring Roll Salad with Peanut Dressing is a vibrant and refreshing dish, perfect for warm weather. Packed with fresh vegetables and a creamy peanut dressing, it's a delightful way to enjoy spring flavors.
Equipment
- bowl
- jar or whisk
- mandoline slicer (optional)
Ingredients
- 250 g Rice Vermicelli Noodles, gluten-free
- 2 pieces Lebanese cucumbers, sliced into sticks
- 1 large carrot, grated or sliced into thin sticks
- ¼ head purple cabbage, finely shredded
- ¼ head iceberg lettuce, thinly sliced
- 3 pieces green onions, thinly sliced
- 1 cup coriander leaves
- 1 cup mint or Thai basil leaves
- ½ cup peanuts, roughly chopped
- 20 pieces cooked prawns, peeled and deveined
- 1 piece lime, juiced
- 1 teaspoon sea salt
- ½ teaspoon pepper
- ½ cup smooth peanut butter (or almond butter)
- ¼ cup fresh lime juice
- 3 tablespoons sweet chili sauce, gluten-free
- 2 tablespoons tamari soy sauce (or coconut aminos), gluten-free
- 2 tablespoons fresh ginger, grated
- 2 cloves garlic, minced
- 2-3 tablespoons hot water to achieve a smooth consistency
- 1 tablespoon sesame oil (optional)
Instructions
- Soak the rice vermicelli noodles in boiling water for 5-8 minutes, then rinse with cold water and drain.
- Mix all peanut dressing ingredients in a jar or bowl, adjusting with hot water for desired consistency.
- Prepare the prawns by cutting them into pieces and squeezing lime juice over them.
- Combine all salad ingredients in a large bowl, drizzle with dressing, and mix gently.
Notes
For meal prep, wash and chop vegetables, herbs, and protein in advance. Store noodles separately in an airtight container in the refrigerator. Prepare the dressing ahead of time and store in a jar. Shake before use and allow to reach room temperature. Add crushed peanuts just before serving to maintain their crunch.