Description
A vibrant and refreshing salad inspired by traditional Vietnamese spring rolls, featuring fresh vegetables, chewy rice noodles, and a savory peanut dressing.
Ingredients
Scale
- 8 oz rice noodles
- 1 cucumber, sliced
- 2 cups purple cabbage, shredded
- 1 carrot, julienned
- 1 bell pepper, diced
- 1/2 cup fresh herbs (like mint and cilantro)
- 1/2 cup crunchy peanuts
- 1/4 cup peanut butter
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
Instructions
- Cook rice noodles according to package instructions until al dente.
- Rinse the cooked noodles under cold water to stop the cooking process and set them aside.
- In a large bowl, combine the cooked rice noodles with sliced cucumber, shredded purple cabbage, julienned carrot, diced bell pepper, fresh herbs, and crunchy peanuts.
- In a separate bowl, whisk together the peanut butter, lime juice, soy sauce, and hoisin sauce to create a creamy dressing.
- Pour the dressing over the salad mixture and toss gently to combine everything.
- Serve the salad chilled or at room temperature for a refreshing meal.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Keep the dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg