Description
A vibrant salad that captures the flavors and textures of traditional spring rolls, featuring fresh vegetables and a creamy peanut dressing.
Ingredients
- ½ cup creamy peanut butter
- 1 tbsp hoisin sauce
- 2 tbsp lime juice
- 1 tbsp soy sauce
- ¼–½ cup water (adjust for desired consistency)
- 4 oz thin rice noodles
- 2 cups cucumber, thinly sliced
- 2 cups purple cabbage, thinly sliced
- 1 cup carrot, grated or sliced thin
- 1 red bell pepper, thinly sliced
- ½ cup fresh cilantro, chopped
- ¼ cup fresh mint, chopped
- ½ cup chopped peanuts (optional)
Instructions
- Cook the rice noodles according to package instructions and drain them well. Set aside to cool.
- In a bowl, whisk together all dressing ingredients. Start with ¼ cup of water and add more water as needed to achieve the desired consistency.
- In a large bowl, combine the cooled rice noodles, cucumber, purple cabbage, carrot, red bell pepper, cilantro, mint, and peanuts (if using).
- Drizzle the peanut dressing over the salad and toss everything well to ensure an even distribution of the dressing.
- Serve immediately or chill briefly to allow the flavors to meld.
Notes
For added flavor, customize the dressing with lime juice or chili flakes. Incorporate seasonal produce for variations.