Spring Roll Salad With Peanut (Printable)
Crisp vegetables, vermicelli noodles, and fresh herbs tossed in creamy peanut dressing for a vibrant Vietnamese-inspired bowl.
# What You’ll 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
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
21 - 1 teaspoon sesame oil
22 - 1/2-1 teaspoon sriracha or chili sauce
# Directions:
01 - Cook rice vermicelli noodles according to package directions. Rinse thoroughly under cold water to stop cooking and prevent sticking. Drain well and set aside in a large bowl.
02 - Julienne the carrot and cucumber, seed as needed. Thinly slice the bell pepper and radishes. Shred the red cabbage. Pick fresh cilantro, mint, and basil leaves from stems. Roughly chop roasted peanuts.
03 - Whisk together peanut butter, soy sauce, lime juice, rice vinegar, honey, minced garlic, and grated ginger in a medium bowl until smooth. Add warm water 1 tablespoon at a time to reach pourable consistency. Stir in sesame oil and sriracha if using.
04 - Add prepared noodles, carrot, cucumber, bell pepper, radishes, cabbage, bean sprouts, and half of each herb to the large bowl with noodles. Drizzle with half the dressing and toss gently until evenly coated.
05 - Arrange butter lettuce leaves on serving plates as cups. Mound the dressed noodle mixture onto each leaf. Top with remaining fresh herbs and chopped peanuts. Pass remaining peanut dressing at the table.
# Expert Suggestions:
01 -
- You get those incredible Vietnamese spring roll flavors in half the time
- The peanut dressing is absolutely addictive and keeps in the fridge for days
- Its endlessly customizable with whatever veggies you have on hand
02 -
- The noodles will continue absorbing the dressing as they sit, so do not dress the entire salad if you are planning to have leftovers
- Room temperature vegetables work better than ice cold ones because the peanut dressing clings to warm vegetables better
03 -
- Toast the peanuts in a dry pan for 2 minutes before chopping to bring out their natural oils and deepen their flavor
- The dressing actually gets better after a day in the fridge, so do not hesitate to make it ahead