Description
Enjoy the fresh flavors of spring rolls without the fuss of rolling. This salad bowl is packed with vibrant vegetables and a flavorful dressing.
Ingredients
Scale
- 1 cup cooked rice noodles
- 2 cups shredded lettuce
- 1 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts
- For the dressing:
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 tablespoon water (or more, to thin)
Instructions
- Prepare the rice noodles according to package directions. Let cool.
- In a large bowl, combine the cooled rice noodles, lettuce, carrots, cucumber, mint, and cilantro.
- In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and water until smooth.
- Pour the dressing over the salad ingredients and toss gently to coat.
- Divide the salad among bowls and top with chopped peanuts.
Notes
- Add your favorite protein like cooked shrimp, chicken, or tofu.
- Feel free to add other vegetables like bell peppers or bean sprouts.
- Adjust the amount of water in the dressing to reach your desired consistency.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg