Description
A vibrant and refreshing Spring Roll Salad featuring vermicelli rice noodles, crisp vegetables, and a creamy peanut dressing. This light, flavorful dish is perfect for a quick and healthy meal packed with textures and fresh flavors.
Ingredients
Salad
- 100 grams vermicelli rice noodles (uncooked)
- 1 1/2 cups shelled edamame beans (defrosted if from frozen)
- 1 carrot (shredded)
- 1 red bell pepper (thinly sliced)
- 1 cucumber (diced)
- 1 cup bean sprouts
- 1/2 cup green onions (thinly sliced)
- 1/4 cup dry roasted or raw cashews
- fresh cilantro (for garnish)
- lime wedges (for serving)
Peanut Dressing
- 1/2 cup smooth natural peanut butter
- 2 tbsp rice vinegar
- 1 tbsp lime juice
- 1 garlic clove (minced)
- 2 tbsp soy sauce
- 1/4 cup water (to thin dressing)
Instructions
- Cook noodles: Prepare the vermicelli noodles according to the package directions, usually by soaking or boiling briefly, then drain and set aside to cool.
- Make peanut dressing: In a mason jar, bowl, or blender, combine the peanut butter, rice vinegar, soy sauce, lime juice, and minced garlic. Whisk or blend until smooth and well incorporated. Gradually add water a tablespoon at a time to thin the dressing to your desired consistency, blending or whisking thoroughly after each addition.
- Assemble salad: In a large bowl, combine the cooked vermicelli noodles with the shredded carrot, sliced red bell pepper, diced cucumber, bean sprouts, sliced green onions, shelled edamame beans, and cashews. Toss gently to mix the ingredients evenly.
- Dress and serve: Just before serving, pour the peanut dressing over the salad and toss to coat everything evenly. Divide the salad into bowls, garnish with fresh cilantro and a squeeze of lime juice from the wedges, and enjoy immediately.
Notes
- Soak or cook the vermicelli noodles as per package instructions to ensure the right texture—usually soft but not mushy.
- If you prefer a spicier dressing, add a dash of sriracha or chili flakes to the peanut sauce.
- Use fresh lime juice for the best flavor in the dressing.
- This salad is best served fresh to keep the vegetables crisp and noodles tender.
- For a vegan version, ensure the soy sauce is gluten-free and halal-certified if necessary.
