Description
A fresh Spring Roll Salad with crunchy vegetables, rice vermicelli noodles, ocean-fresh prawns, and a creamy peanut and ginger dressing. Gluten-free and dairy-free.
Ingredients
Scale
- 250 g rice vermicelli noodles
- 2 Lebanese cucumbers
- 1 large carrot
- 1/4 purple cabbage
- 1/4 iceberg lettuce
- 3 green onions
- 1 cup coriander leaves
- 1 cup mint or Thai basil leaves
- 1/2 cup peanuts
- 20 cooked prawns
- Juice of 1 lime
- Sea salt
- Black pepper
- 1/2 cup smooth peanut butter
- 1/4 cup lime juice
- 3 tablespoons sweet chili sauce
- 2 tablespoons tamari or coconut aminos
- 2 tablespoons fresh ginger
- 2 garlic cloves
- Hot water
- Sesame oil
Instructions
- Soak rice vermicelli noodles in boiling water until soft, then rinse and drain
- Whisk all peanut dressing ingredients until smooth
- Season prawns with lime juice, salt, and pepper
- Slice and prepare all vegetables and herbs
- Combine noodles, vegetables, herbs, peanuts, and prawns in a bowl
- Drizzle with peanut dressing and gently toss to serve
Notes
- Add peanuts just before serving for crunch
- Swap prawns with tofu or shredded chicken if desired
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 14
- Sodium: 780
- Fat: 28
- Saturated Fat: 5
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 7
- Protein: 28
- Cholesterol: 145