Description
Elevate your meals with this vibrant Spring Roll Salad drizzled with creamy peanut dressing. Bursting with fresh veggies, aromatic herbs, and a delightful combination of sweet, savory, and nutty flavors, this dish is perfect for picnics, gatherings, or a quick weeknight dinner. Each bite offers a satisfying crunch that will impress both family and friends. Enjoy the colorful presentation and irresistible aroma as you prepare to savor every delicious morsel.
Ingredients
Scale
- 4 oz rice vermicelli noodles
- 1 cup bell peppers (sliced)
- 1 cup carrots (julienned)
- 1 cup cucumbers (thinly sliced)
- 1/4 cup fresh cilantro (chopped)
- 1/4 cup fresh mint (chopped)
- 1/3 cup creamy peanut butter
- 2 tbsp low-sodium soy sauce
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil (toasted)
Instructions
- Prepare the Noodles: Boil water in a large pot. Add rice noodles and cook according to package instructions until tender yet slightly chewy. Drain and rinse under cold water.
- Chop Your Veggies: Slice bell peppers, julienne carrots, and thinly slice cucumbers into bite-sized pieces.
- Mix the Dressing: In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey or maple syrup, and sesame oil until smooth.
- Toss It All Together: In a large bowl, combine cooked noodles, chopped veggies, fresh herbs, and drizzle with dressing. Toss gently until well coated.
- Serve: Enjoy immediately at room temperature or chilled.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg