Spring Roll Salad with Creamy Peanut Dressing
Upgrade your salad game with this time-saving and refreshing spring roll salad. It’s packed with veggies and loaded with nutrition, too.
Servings: 4 servings
Ingredients
Salad base
- 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
Optional toppings
- fresh cilantro
- lime wedges
Creamy 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
Instructions
- Cook noodles: Prepare the vermicelli noodles according to the directions on the package and set aside.
- Make peanut dressing: To a mason jar, bowl or blender, add the peanut butter, rice vinegar, soy sauce, lime juice, and garlic. Gently whisk (or blend) this together until combined (it may take a minute or two for everything to incorporate). Add the water to help thin out the dressing and whisk/blend again until combined. Add more water (one tablespoon at a time) if needed to reach your desired consistency.
- Assemble salad: To a large bowl or container, add the prepared vermicelli noodles, along with the shredded carrots, sliced red bell pepper, diced cucumber, bean sprouts, sliced green onions and cashews.
- Dress and serve: Once the spring roll salad is ready to serve, add dressing and portion it into bowls. Top with cilantro and a squeeze of fresh lime.
Nutrition
Calories: 444kcal | Carbohydrates: 47g | Protein: 18g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 706mg | Potassium: 802mg | Fiber: 7g | Sugar: 10g | Vitamin A: 3665IU | Vitamin C: 49mg | Calcium: 105mg | Iron: 4mg