Description
A deconstructed Vietnamese spring roll salad combining rice vermicelli, crisp vegetables, fresh herbs, and a creamy peanut sauce. Refreshing, nutrient-rich, and quick to prepare.
Ingredients
8 oz vermicelli rice noodles (cooked according to package instructions)
1 cup julienne cut chou rouge (red cabbage)
1 cup shredded jicama
1 cup jasmine rice noodles
1 cup ribboned cucumber
1/2 cup loosely packed mint leaves
1/2 cup loosely packed coriander (cilantro) leaves
1/4 cup chopped green onions
2 tbsp chopped roasted peanuts
1/2 cup creamy peanut butter
2 tbsp hoisin sauce (or soy sauce)
2 tbsp rice vinegar
1 tbsp honey
1 tbsp chili paste (or sriracha)
2 cloves garlic (grated)
1 tbsp toasted sesame oil
1 inch fresh ginger root (minced)
1 lime (juiced)
2 scallions (thinly sliced)
Instructions
Cook vermicelli according to package instructions. Rinse under cold water
Chop, julienne, and prepare all vegetables
Whisk peanut sauce ingredients until smooth
Combine all ingredients in a large bowl
Serve with extra sauce on the side and garnish with fresh herbs and herbs
Toss immediately before serving for optimal texture
Notes
Substitute hoisin with tamari for gluten-free version
Use natural peanut butter if preferred
Avoid over-marinating noodles to preserve texture
Add 1 carrot julienne for extra vitamin A
Dice up 1 mango slice for tropical twist
- Prep Time: 15
- Cook Time: 5
- Category: Recettes de Salades Saines et Faciles
- Method: Cold/Room Temperature
- Cuisine: Fusion Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg