Spring Roll Salad
Ingredients
Peanut Sauce Dressing
-
1
cup
unsweetened full-fat coconut milk
-
½
cup
peanut butter
-
½
teaspoon
cayenne pepper
-
2
medium
shallots, peeled
-
3
tablespoons
brown sugar, maple syrup, or honey
-
1
+ tablespoon
shoyu or soy sauce
-
2
tablespoons
fresh lime juice
Lime Dipping Sauce Dressing
-
6
tablespoons
hot water
-
2
tablespoons
brown sugar, maple syrup, or honey
-
1
clove
garlic, minced
-
1
teaspoon
serrano chile pepper, finely chopped
-
1
tablespoon
fresh lime juice
-
1
tablespoon
shoyu / soy sauce
Salad Ingredients
-
a few handfuls
seasonal vegetables (asparagus, snap peas, fiddleheads, green beans)
-
12
ounces
dried rice noodles
-
1
head
napa cabbage (or other lettuces), thinly sliced
-
½
cup
toasted peanuts, chopped
-
to serve
limes, sliced avocado, extra peanuts, sliced radishes
Instructions
- Boil a large pot of water and prepare both sauces while waiting.
- For the peanut sauce, blend all ingredients until smooth and adjust seasoning as needed.
- For the lime dressing, mix hot water with sugar, then add garlic, chile pepper, lime juice, and soy sauce.
- Once the water is boiling, blanch the vegetables for under a minute, then cool them under cold water.
- Cook the rice noodles according to package instructions, then drain and rinse with cold water.
- In a large bowl, combine the noodles with cabbage, peanuts, and a generous amount of peanut sauce.
- Top with blanched vegetables and drizzle with lime dressing before serving.
Nutrition Facts (estimated)
Servings
6
Calories
569
Total fat
27g
Total carbohydrates
73g
Total protein
13g
Sodium
399mg
Cholesterol
0mg
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