Spring Roll Salad Peanut Dressing (Printable Version)
Crisp vegetables, rice noodles, and fresh herbs meet a creamy peanut dressing in this Vietnamese-inspired dish ready in 35 minutes.
# What You Need:
→ Salad Components
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→ Peanut Dressing
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# How-To:
01 - Cook rice vermicelli noodles according to package directions. Rinse thoroughly under cold water and drain completely.
02 - Julienne the carrot and cucumber. Thinly slice bell pepper and radishes. Wash and separate herbs.
03 - Whisk together peanut butter, soy sauce, lime juice, rice vinegar, honey, garlic, ginger, sesame oil, and sriracha. Add warm water gradually until smooth and pourable.
04 - In a large bowl, toss noodles with carrots, cucumber, bell pepper, radishes, cabbage, bean sprouts, and half the fresh herbs.
05 - Drizzle half the peanut dressing over the salad mixture. Gently toss until evenly coated.
06 - Arrange butter lettuce leaves on plates. Top with dressed salad. Garnish with remaining herbs and chopped peanuts. Serve with extra dressing on the side.
# Expert Hints:
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- You get all the satisfying crunch and fresh herbs of spring rolls in half the time
- The peanut dressing comes together in minutes and keeps for days in the fridge
- Everything can be prepped ahead, making it perfect for busy weeknight dinners
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- The salad gets soggy if dressed too far in advance, so save final tossing until right before serving
- Lettuce cups are traditional, but this works just as well served in bowls
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- Double the dressing recipe and keep it in a jar in the refrigerator for instant lunch salads all week
- The flavors deepen after an hour, so if you have time, let the dressed salad rest briefly before serving