Description
A crunchy Peanut Spring Roll Salad made with rice vermicelli, fresh vegetables, herbs, prawns, and a creamy peanut dressing. All the flavors of a spring roll without the wrapping.
Ingredients
Scale
- 250 g rice vermicelli noodles, gluten free
- 2 Lebanese cucumbers, sliced into sticks
- 1 large carrot, grated or julienned
- 1/4 purple cabbage, finely shredded
- 1/4 iceberg lettuce, thinly sliced
- 3 green onions, thinly sliced
- 1 cup coriander leaves
- 1 cup mint or Thai basil leaves
- 1/2 cup peanuts, roughly chopped
- 20 cooked prawns, peeled and deveined
- Juice of 1 lime
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup smooth peanut butter
- 1/4 cup fresh lime juice
- 3 tablespoons sweet chili sauce, gluten free
- 2 tablespoons tamari or coconut aminos
- 2 tablespoons fresh ginger, grated
- 2 garlic cloves, minced
- 2–3 tablespoons hot water
- 1 tablespoon sesame oil (optional)
Instructions
- Soak the rice vermicelli noodles in boiling water for 5 to 8 minutes until tender, then rinse under cold water and drain well.
- Prepare all vegetables by slicing, grating, and shredding as instructed.
- Cut the cooked prawns into bite size pieces, place in a bowl, and toss with lime juice, salt, and pepper.
- Combine peanut butter, lime juice, sweet chili sauce, tamari, ginger, garlic, hot water, and optional sesame oil until smooth.
- Add noodles, vegetables, herbs, and prawns to a large bowl.
- Pour dressing over the salad and gently toss to combine.
- Top with chopped peanuts just before serving.
Notes
- Add peanuts just before serving to keep them crunchy.
- Adjust dressing thickness with additional warm water if needed.
- Prawns can be swapped for chicken or tofu.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 95 mg