Name: Spring Roll Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 150g dry vermicelli rice noodles; 1 1/2 cups frozen edamame, thawed; 1 medium carrot, cut into strips; 1 medium red bell pepper, cut into strips; 1 medium cucumber, cut into stips; 1/4 cup fresh mint, chopped; 1/4 cup roasted peanuts, chopped; 2 green onions, thinly sliced; 1/3 cup natural peanut butter (unsalted); 1/4 cup soy sauce (or tamari for gluten-free); 1/4 cup water; 2 tbsp granulated sugar (or maple syrup); 1 tbsp toasted sesame oil; Juice from 1 1/2 limes; 1 tsp grated ginger; 1 tsp minced garlic (2-3 cloves); 1 tbsp sriracha (omit if you don't like spicy)

Cook noodles in salted boiling water according to packaging instructions. When ready, drain and rinse with cold water. Add to a large bowl.
150g dry vermicelli rice noodles
Prepare the dressing by adding all of the ingredients in a medium bowl or jar and whisking until smooth.
⅓ cup natural peanut butter, ¼ cup soy sauce, ¼ cup water, 2 tablespoon granulated sugar, 1 tablespoon toasted sesame oil, Juice from 1 ½ limes, 1 teaspoon grated ginger, 1 teaspoon minced garlic, 1 tablespoon sriracha
To the bowl with the noodles, add the rest of the ingredients.
Pour the dressing on top and toss to combine. Serve right away or refrigerate for up to 4 days. Not freezer-friendly.
1 ½ cups frozen edamame, thawed, 1 medium carrot, cut into strips, 1 medium red bell pepper, cut into strips, 1 medium cucumber, cut into stips, ¼ cup fresh mint, chopped, ¼ cup roasted peanuts, chopped, 2 green onions, thinly sliced

Spring Roll Salad

More Salad Recipes

📖 Recipe