Deconstructed Spring Roll Salad Recipes

SPRING ROLL SALAD WITH PEANUT DRESSING

Spring Roll Salad with Peanut Dressing image

Provided by Valerie Bertinelli

Time 30m

Yield 4 servings

Number Of Ingredients 19

Ingredients

4 ounces rice vermicelli noodles
2 cups julienned carrots
1 cup bean sprouts
1/2 cup fresh flat-leaf parsley leaves or cilantro leaves
1/2 cup chopped fresh basil
1/4 tablespoon chopped fresh mint
6 Persian cucumbers, thinly sliced
1 romaine heart, thinly sliced
Peanut Dressing (see recipe below)
2 tablespoons roasted and salted peanuts, chopped
1/4 cup creamy peanut butter
2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon unseasoned rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon sambal oelek
1/2 teaspoon finely grated fresh ginger
1 small garlic clove, finely grated

Steps:

Put the noodles in a large bowl and cover with boiling-hot water; let stand 3 minutes, then drain and rinse under cold water to cool. Drain the noodles very well, then transfer them to a large mixing bowl and use kitchen shears to snip the noodles a handful of times.
Add the carrots, bean sprouts, parsley, basil, mint, cucumber and romaine to the bowl with the noodles. Add the Peanut Dressing and toss to coat the noodles and vegetables. Transfer to a serving bowl and sprinkle with the chopped peanuts.
Whisk together the peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sambal oelek, ginger and garlic in a small bowl. Thin out with a little water until a nice spoonable consistency.

DECONSTRUCTED SPRING ROLL SALAD

Deconstructed Spring Roll Salad image

Tired of wrapping vegetables up in rice paper? This salad has all the taste -- and beauty of spring rolls with much less effort.

Provided by ParaleePK

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

chopped green onion
grated carrot
lettuce leaves (shredded romaine lettuce and shredded cabbage) or Baby Spinach (shredded romaine lettuce and shredded cabbage)
shrimp (optional)
grape tomatoes (optional)
diced cucumber (optional)
3 tablespoons lime juice
3 tablespoons nam pla (fish sauce)
1 tablespoon sugar
1 teaspoon minced garlic
1/4 teaspoon minced hot green chili peppers or 1/4 teaspoon red pepper flakes
1 tablespoon minced Thai basil

Steps:

Toss all of the vegetables (and shrimp if using) into a salad bowl.
Make the salad dressing by combining the lime juice, fish sauce, sugar, garlic, pepper and basil in a small bowl. Stir to dissolve the sugar.
Pour the dressing over the vegetables and toss.

Nutrition Facts : Calories 21, Sodium 1060.3, Carbohydrate 4.9, Fiber 0.1, Sugar 3.9, Protein 0.8

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To prepare vegetables, thinly slice the green onions crosswise into thin medallions. Slice the cucumber into thin matchsticks. Grate the carrot or slice into thin medallions. Chiffonade the basil and mint leaves for garnish, leave some leaves whole to toss with the lettuce.
To cook shrimp, heat 1 tablespoon of canola oil in a frying pan over medium high heat. When oil is hot, add shrimp to pan and season with salt and pepper. Cook until they turn pink, about 1-2 minutes per side. Remove from heat and set aside.
To prepare dressing, add all dressing ingredients to a blender, and blend until smooth. If it is too thick, you can add just a little water to thin it out.
Prepare rice noodles according to package instructions. After draining, toss with 1 teaspoon of sesame oil to keep from sticking.

Deconstructed Spring Roll Salad Recipes

SPRING ROLL SALAD WITH PEANUT DRESSING

DECONSTRUCTED SPRING ROLL SALAD

Tired of wrapping vegetables up in rice paper? This salad has all the taste -- and beauty of spring rolls with much less effort.

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