Spring Roll Salad Peanut Dressing (Print Version)
Crisp vegetables and vermicelli noodles with herbs and a savory peanut dressing
# What You 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 (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. Rinse thoroughly under cold water to stop cooking and prevent sticking. Drain well and set aside.
02 - Julienne the carrot and cucumber, seed the cucumber first. Thinly slice the red bell pepper and radishes. Wash and pat dry all fresh herbs. Keep vegetables crisp and ready for assembly.
03 - Whisk together creamy peanut butter, soy sauce, lime juice, rice vinegar, honey or maple syrup, minced garlic, and grated ginger in a medium bowl until smooth and emulsified. Add warm water gradually to achieve pourable consistency.
04 - In a large mixing bowl, toss the cooled noodles with carrot, cucumber, bell pepper, radishes, cabbage, bean sprouts, and half of each fresh herb. Mix gently to distribute evenly without crushing delicate ingredients.
05 - Drizzle half the prepared peanut dressing over the salad mixture. Toss lightly until all components are evenly coated. Adjust dressing amount as needed for full coverage.
06 - Arrange butter lettuce leaves on individual serving plates as a base. Mound the dressed salad mixture generously over each lettuce cup.
07 - Sprinkle remaining fresh herbs and chopped roasted peanuts over the top for texture and visual appeal. Pass remaining peanut dressing at the table for additional seasoning.
# Expert Advice:
01 -
- You get all those incredible spring roll flavors without the frustration of rice paper ripping apart at the worst possible moment
- The peanut dressing is the kind of thing you'll want to put on everything forever after
02 -
- The dressing gets thicker as it sits, so always thin it with warm water right before serving or you'll end up with a gloopy mess
- This salad doesn't keep well once dressed, so only add as much dressing as you'll eat immediately and store leftovers separately
03 -
- Cut all your vegetables as close to the same size as possible for the best eating experience
- Toast the peanuts in a dry pan for 2 minutes until fragrant before chopping them, it makes such a difference