SPRING ROLL SALAD WITH PEANUT DRESSING
Provided by Valerie Bertinelli
Time 30m
Yield 4 servings
Number Of Ingredients 19
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.
INSIDE OUT SPRING ROLL SALAD
If you enjoy the fresh flavors and satisfying crunch of a spring roll, wait until you see this recipe contest winner created by Roxanne Chan. This salad combines a variety of the fresh vegetables found inside spring rolls and dipping sauces served alongside and brings them into the salad bowl. The salad is light, fresh, colorful and tasty salad perfect for spring or summer!
Provided by Susie D
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Soak the bean threads in warm water to cover for 10 minutes or till pliable. Drain, then cook in boiling water till the noodles expand and appear glasslike, 1-2 minutes. Drain, rinse with cold water and drain again. Cut into 4-inch lengths.
- Place in a large bowl along with the rest of the salad ingredients.
- In a small bowl whisk together the ingredients for the dressing till well combined; toss with the salad to evenly coat.
- Garnish with sesame seeds.
INSIDE OUT SPRING ROLL SALAD
Categories Salad Vegetable No-Cook Vegetarian Quick & Easy Low Cal Wheat/Gluten-Free Dinner Lunch Healthy Vegan
Yield 6 people
Number Of Ingredients 18
Steps:
- 1. Mix all of the ingredients for the sauce in a bowl, set aside. 2. Cook the noodles in boiling water for 2-3 minutes or until al dente; do not overcook, or they will become mushy. Drain and run under cold water to stop cooking. 3. Toss noodles with dressing and put in freezer for 5 minutes 4. Add and toss remaining salad ingredients and enjoy!
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