If you're not in the mood to make spring rolls but you're really craving them, try this spring roll salad bowl. It's made in under 30 minutes and serves up to eight people.
Ingredients
For the spring roll salad
- 12 oz (340g) thin rice noodles
- 1 large cucumber julienned
- 1 cup thinly sliced cabbage
- 2 large carrots julienned
- 1 large red bell pepper ribs and seeds removed, thinly sliced
- ¼ cup chopped roasted peanuts
- ⅓ cup chopped fresh cilantro
- ¼ cup sliced green onion
- 2 batches creamy dreamy peanut dressing see below
- 2 tsp sesame seeds
For the creamy dreamy peanut dressing
- ½ cup natural peanut butter
- 3 tbsp coconut aminos
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sriracha
- ½ tsp garlic powder
- ¼ tsp ginger powder
- 1 tbsp toasted sesame oil
- ¼ tsp salt
Instructions
For the spring roll salad
- Cook the rice noodles according to package instructions. Rinse with cold water, drain, and place in a large bowl.
- To the large bowl, add the cucumber, cabbage, carrots, bell pepper, peanuts, cilantro, and green onion.
- Pour the dressing over top (as little or as much as you’d like).
- Toss with tongs, garnish with sesame seeds, and serve!
For the creamy dreamy peanut dressing
- To a bowl, add all the ingredients and 1/3cup water. Whisk together until well combined.